Chicken Broccoli Pasta Bake Recipe

Ingredients

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
• Black pepper
• 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
• 1 cup crispy fried onions

Instructions

1. Preheat your oven to 350° F to prepare for baking the pasta dish later.
2. 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 aside for later use.
3. Cut the chicken breasts into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning.
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and just cooked through, about 3-4 minutes. Remove chicken and set aside.
5. Bring a large pot of water to a boil. Add salt, then add fusilli pasta and cook for 1 minute less than package instructions. Add broccoli florets to the boiling pasta water during the last 4 minutes of cooking. Drain pasta and broccoli once cooked.
6. Using the same skillet, add white wine and set heat to medium. Use a silicone spatula to scrape the bottom and sides of the pan to release flavorful bits. Simmer until the wine reduces by half, about 3-4 minutes.
7. Add butter and minced garlic to the skillet and cook for 1 minute. Stir in flour continuously for 2 minutes to cook out the raw flour taste.
8. Gradually add the sauce mixture in small splashes to the roux, stirring continuously to avoid lumps. Bring mixture to a boil, then reduce heat to a simmer.
9. Gradually sprinkle grated Parmesan cheese and half of the shredded cheddar cheese into the sauce, stirring until melted and combined. Avoid boiling after cheese addition to prevent curdling.
10. Add the cooked pasta and broccoli to the sauce, stirring gently to combine all ingredients.
11. Return the cooked chicken along with any accumulated juices from the plate back into the skillet and stir to incorporate.
12. Remove skillet from heat. If the skillet is not oven-safe, transfer the mixture to a lightly greased 9 x 13-inch casserole dish.
13. Sprinkle the remaining cheddar cheese evenly over the top. Cover the dish and bake in the preheated oven for 15 minutes.
14. Remove the cover, sprinkle crispy fried onions on top, and bake uncovered for an additional 10 minutes until the onions are golden and crispy. Serve warm.

Notes

• Hot Sauce, Dijon Mustard, and Soy Sauce add depth of flavor without overpowering the dish. You can substitute Worcestershire sauce for soy sauce if preferred.
• Dry white wines such as Chardonnay, Pinot Grigio, or Sauvignon Blanc work best. Non-alcoholic white wine or extra chicken broth can be used as a substitute.
• Grate Parmesan cheese from a block for better melting and flavor.
• Fusilli pasta is ideal as it holds the cheese sauce well; other similar pasta shapes like penne or rigatoni can be used.
• Don’t allow the sauce to boil after adding cheese to prevent separation and grainy texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• Reheat gently using a microwave ‘melt’ setting, 50% power, or a double boiler to avoid cheese separation.