Description
A creamy and flavorful Chicken and Broccoli Pasta Bake with a rich cheese sauce, tender chicken, and crisp broccoli, baked to perfection and topped with crispy fried onions for added texture.
Ingredients
Scale
Sauce
- 1 ½ cups chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon parsley
- ¼ teaspoon paprika
- ¼ teaspoon garlic salt
Chicken, Orzo, Cheese, etc.
- 1–2 tablespoons olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Salt
- Pepper
- 1 teaspoon Italian seasoning
- ½ cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ lb. fusilli pasta
- 3–4 cups broccoli florets
- 3 tablespoons grated Parmesan cheese
- 3 cups cheddar cheese
- 1 cup crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the pasta later.
- Prepare Sauce Ingredients: Combine the chicken broth, half and half, chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt in a large measuring cup and set aside. Measure out remaining ingredients before starting.
- Season Chicken: Cut the chicken breast into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning evenly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook until golden and just cooked through, about 3-4 minutes, stirring occasionally. Remove chicken and set aside.
- Cook Pasta and Broccoli: Bring a large pot of water to a boil and add salt. Add fusilli pasta and cook for 1 minute less than the package instructions. During the last 4 minutes of cooking, add broccoli florets. Drain pasta and broccoli together when done.
- Deglaze Skillet: In the same skillet used for the chicken, add the white wine over medium heat. Use a silicone spatula to scrape the bottom and sides, lifting any browned bits. Simmer until wine is reduced by half, about 3-4 minutes.
- Make Roux: Add butter and minced garlic to the skillet and cook for 1 minute. Stir in flour continuously for 2 minutes to cook the raw flour taste.
- Add Sauce Mixture: Gradually add the prepared sauce mixture in small splashes while stirring continuously. Bring to a boil, then lower to a simmer.
- Add Cheeses: Slowly sprinkle in grated Parmesan cheese and half of the cheddar cheese into the sauce, stirring until well combined and creamy.
- Combine Pasta and Broccoli: Add the drained pasta and broccoli to the sauce and stir to combine evenly.
- Add Chicken: Return the cooked chicken along with any juices to the skillet and stir gently to incorporate all ingredients.
- Transfer to Casserole Dish: Remove the skillet from heat and transfer the mixture into a lightly greased 9 x 13-inch casserole dish if your skillet is not oven safe.
- Top with Cheese and Bake: Sprinkle the remaining cheddar cheese evenly over the top. Cover the dish and bake in the preheated oven for 15 minutes.
- Add Fried Onions and Finish Baking: Remove the cover and sprinkle the crispy fried onions on top. Bake uncovered for an additional 8-10 minutes until onions are golden and crispy.
- Serve: Remove from oven and serve warm.
Notes
- Use Franks’ Hot Sauce, Dijon mustard, and soy sauce as subtle flavor enhancers that round out the sauce’s complexity without overpowering. Worcestershire sauce can replace soy sauce if preferred.
- Dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc are ideal. Non-alcoholic white wine or chicken broth can be substituted if needed.
- Grate Parmesan cheese from a block for better melting and flavor.
- Fusilli pasta is preferred for its ability to hold cheese sauce; alternatives include penne, rigatoni, ziti, or cavatappi.
- After adding cheese, avoid boiling the sauce to prevent grainy texture and dairy separation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat slowly using the microwave ‘melt’ setting or over low heat to maintain sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
