Description
This Chicken and Broccoli Pasta Bake is a comforting and delicious casserole featuring tender chicken cubes, al dente fusilli pasta, fresh broccoli florets, and a rich, creamy cheese sauce made with cheddar and Parmesan. Enhanced with subtle flavors from hot sauce, Dijon mustard, and soy sauce, this bake is perfect for a hearty family dinner. Topped with crispy fried onions for an irresistible crunch, it's a crowd-pleaser that combines wholesome ingredients with easy, stovetop-to-oven preparation.
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 and pepper to taste
- 1 teaspoon Italian seasoning
- ½ cup dry white wine
- 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, shredded
- 1 cup crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the pasta dish.
- Prepare Sauce Mix: Combine 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 with a spout. Set this mixture aside.
- Season Chicken: Cut the chicken breasts into 1-inch cubes. Pat dry with paper towels, then season with salt, pepper, and Italian seasoning.
- Sear Chicken: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until golden and just cooked through, around 3-4 minutes. Remove chicken and set aside.
- Cook Pasta and Broccoli: Bring a large pot of water to a boil. Add salt to the water, then cook the fusilli pasta according to package instructions minus 1 minute. Add broccoli florets during the last 4 minutes of cooking. Drain pasta and broccoli together and set aside.
- Deglaze Pan: In the same skillet used for chicken, pour in ½ cup dry white wine over medium heat. Use a silicone spatula to scrape the bottom and sides to release flavorful bits. Simmer until wine is reduced by half, about 3-4 minutes.
- Make Roux: Add butter and minced garlic to the skillet. Cook garlic for 1 minute, then stir in flour continuously for 2 minutes to form a roux.
- Add Sauce Base: Gradually pour in the reserved sauce mixture a little at a time while stirring continuously to avoid lumps. Bring to a boil, then reduce heat to simmer.
- Incorporate Cheeses: Slowly sprinkle in the grated Parmesan cheese and half of the shredded cheddar cheese into the sauce, stirring until fully melted and combined.
- Combine Pasta, Broccoli, and Chicken: Add the cooked fusilli pasta and broccoli to the sauce, stirring well to coat. Then, return the seared chicken pieces and any juices to the skillet and mix thoroughly.
- Transfer to Casserole Dish: Remove the skillet from heat. If the skillet is not oven-safe, transfer the entire mixture to a lightly greased 9 x 13-inch casserole dish.
- Top and Bake Covered: Sprinkle the remaining cheddar cheese evenly over the top. Cover the dish with foil and bake in the preheated oven for 15 minutes.
- Add Crispy Topping and Finish Baking: Remove the foil and evenly distribute 1 cup crispy fried onions over the top. Return to the oven and bake uncovered for an additional 8-10 minutes until onions turn golden and the cheese is bubbly. Serve warm.
Notes
- Hot sauce, Dijon mustard, and soy sauce subtly enhance the sauce flavor without being overpowering. Worcestershire sauce can substitute soy sauce if preferred.
- Recommended dry white wines include Chardonnay, Pinot Grigio, or Sauvignon Blanc. Non-alcoholic white wine or extra chicken broth can be used if you prefer no alcohol.
- For best cheese melt and flavor, grate Parmesan from a block. Cracker Barrel Yellow Cheddar and Belgioioso Parmesan are ideal choices.
- Fusilli pasta is great at holding onto cheese sauce; other good shapes include penne, rigatoni, ziti, or cavatappi.
- After adding cheese to the sauce, avoid boiling to prevent dairy separation and a grainy texture.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- When reheating, use low power or a microwave ‘melt’ setting to keep the cheese smooth. A double boiler method also works well.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
