Description
A hearty and flavorful Chicken and Broccoli Pasta Bake featuring tender chicken, tender broccoli, and fusilli pasta in a creamy cheese sauce, topped with crispy fried onions for a delightful texture. Perfect for a comforting dinner that the whole family will love.
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
- 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
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the pasta dish later.
- 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 aside for later use.
- Prepare Chicken: Cut the chicken breasts into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning.
- Sear Chicken: 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.
- Boil Pasta and Broccoli: 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.
- Deglaze Skillet: 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.
- Make Roux: 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.
- Add Sauce Mixture: 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.
- Add Cheese: 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.
- Combine Pasta and Broccoli: Add the cooked pasta and broccoli to the sauce, stirring gently to combine all ingredients.
- Add Chicken: Return the cooked chicken along with any accumulated juices from the plate back into the skillet and stir to incorporate.
- Transfer to Baking Dish: Remove skillet from heat. If the skillet is not oven-safe, transfer the mixture to a lightly greased 9 x 13-inch casserole dish.
- Top and Bake: Sprinkle the remaining cheddar cheese evenly over the top. Cover the dish and bake in the preheated oven for 15 minutes.
- Add Crispy Onions: 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.
