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This Chicken and Broccoli Pasta Bake is a creamy, comforting dish perfect for family dinners any night of the week. It features tender chunks of seasoned chicken, fresh broccoli, and a rich cheese sauce all baked together for a satisfying meal that everyone will enjoy.
I first made this during a chilly weekend and it quickly became one of our go-to meals. My family loves how the broccoli stays bright and the cheese sauce has just the right tang and richness.
Ingredients
- Chicken broth: forms the base of the sauce for savory depth, choose low sodium if possible
- Half and half: gives creaminess without being overly rich, the fat content balances the sauce
- Chicken bouillon cube: adds an extra umami punch, make sure to use good quality for best flavor
- Hot sauce: boosts flavor complexity without making it spicy, I use Franks' Hot Sauce for a subtle kick
- Soy sauce: delivers umami for richness, look for a naturally brewed variety for better taste
- Dijon mustard: contributes a mild tang and brightens the sauce flavor
- Onion powder, oregano, parsley: provide herbal and aromatic notes essential for depth
- Paprika, garlic salt: give warmth and a touch of savory punch to the seasoning
- Olive oil: for searing chicken with a clean flavor and high smoke point
- Boneless skinless chicken breast: lean protein, try to pick fresh chicken with a pink color and firm texture
- Italian seasoning: blend of herbs that complement the chicken and sauce perfectly
- Dry white wine: adds acidity and depth, Chardonnay or Sauvignon Blanc work beautifully, or substitute with extra broth if needed
- Garlic: fresh and minced for fragrant warmth
- Butter: needed to create a roux for thickening the sauce
- Flour: works with butter to make the sauce silky and smooth
- Fusilli pasta: its twists hold the cheese sauce wonderfully, any ridged pasta will work too
- Broccoli florets: use fresh or good quality frozen, they add texture and nutrition
- Parmesan cheese: grate fresh for best melt and flavor
- Cheddar cheese: sharp and melty, I prefer a good quality aged cheddar
- Crispy fried onions: topping adds crunch and a savory finish to the bake
Step-by-Step Instructions
- Sear the Chicken:
- Cut chicken into bite-sized cubes and pat dry to ensure good browning. Season generously with salt pepper and Italian seasoning. Heat olive oil in a skillet over medium-high heat then cook chicken stirring occasionally until golden and nearly cooked through, approximately 3 to 4 minutes. Remove and set aside.
- Boil Pasta and Broccoli:
- Bring a large pot of water to a boil, then add salt. Cook fusilli for 1 minute less than package directions to keep it firm. Add broccoli florets to boiling pasta water during the last 4 minutes cooking time so they stay tender-crisp. Drain thoroughly.
- Reduce Wine and Build Sauce:
- In the same skillet used for the chicken, pour in the white wine and simmer medium heat. Use a spatula to scrape flavorful browned bits from the pan bottom. Let the wine reduce by half which should take around 3 to 4 minutes.
- Make the Roux:
- Add butter and minced garlic to the skillet with reduced wine and cook for 1 minute until fragrant. Sprinkle flour in gradually and stir continuously for 2 minutes so the mixture stays smooth and cooks out the raw flour flavor.
- Add Sauce Ingredients:
- Slowly whisk in the chicken broth half and half chicken bouillon cube hot sauce soy sauce Dijon mustard and spices. Bring mixture to a gentle boil then reduce to a simmer allowing it to thicken slightly.
- Incorporate Cheese:
- Gradually add grated Parmesan and half the cheddar cheese stirring constantly until melted and well blended. Avoid boiling once cheese is added to prevent the sauce from becoming grainy.
- Combine Pasta Broccoli and Chicken:
- Fold the drained pasta and broccoli gently into the sauce. Return the cooked chicken and any collected juices to the skillet. Stir to combine all ingredients evenly.
- Bake with Topping:
- Transfer everything into a lightly greased 9 by 13 inch casserole dish if your skillet isn’t oven safe. Sprinkle remaining cheddar cheese over top. Cover dish and bake at 350 degrees Fahrenheit for 15 minutes. Remove cover add crispy fried onions then bake uncovered for an additional 8 to 10 minutes until onions are golden and crunchy. Serve hot.
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Storage tips
Keep leftovers in an airtight container in the refrigerator for up to three days. To maintain creaminess reheat gently at medium-low power or use a double boiler technique. You can freeze this pasta bake for up to three months wrapped tightly to prevent freezer burn. Thaw overnight before reheating for best texture.
Ingredient substitutions
If you don’t have half and half whole milk or light cream can work but adjust thickness by adding less liquid or make a thicker roux. When dry white wine is not available chicken broth is a perfect substitute though it lacks acidity. Worcestershire sauce can replace soy sauce for umami. For cheese, any sharp white cheddar or even a good melting mozzarella can stand in nicely.
Serving suggestions
Serve with a crisp green salad tossed in a vinaigrette for a refreshing contrast to the creamy pasta bake. Garlic bread or crusty rolls work well for mopping up any extra sauce. A glass of the same white wine used in cooking makes a lovely pairing.
Cultural and historical context
Baked pasta casseroles have roots in comfort food traditions across Europe particularly Italy where cheese and herb enriched baked dishes like pasta al forno are popular. This recipe’s combination of chicken and broccoli brings a healthier twist to that classic style often made with just pasta and cheese or tomato sauce.
Recipe FAQs
- → What pasta works best for this bake?
Fusilli is ideal as its spiral shape holds the creamy sauce well, but penne, rigatoni, or ziti also work nicely.
- → Can I use another protein instead of chicken?
Yes, turkey or firm tofu cubes can be good alternatives, adjusting cooking time accordingly.
- → How do I prevent the cheese sauce from separating?
After adding cheese, avoid boiling the sauce to maintain its smooth, creamy texture.
- → What’s the purpose of hot sauce and soy sauce in the sauce?
They subtly enhance depth and umami without adding overt heat or saltiness.
- → How should leftovers be stored and reheated?
Store in an airtight container in the fridge for up to 3 days or freeze for 3 months. Reheat gently to prevent cheese separation.
- → Can I substitute the white wine in the sauce?
Chicken broth or a non-alcoholic dry white wine make suitable replacements while keeping flavor balance.