Chicken Broccoli Pasta Bake (Printable Version)
Tender chicken and broccoli combine with fusilli in a creamy cheese sauce finished with crispy onions.
# Everything You’ll Need:
→ Sauce
01 -
1.5 cups chicken broth
02 -
1.25 cups half and half
03 -
0.5 chicken bouillon cube
04 -
1 teaspoon hot sauce
05 -
1 teaspoon soy sauce
06 -
1 teaspoon Dijon mustard
07 -
0.5 teaspoon onion powder
08 -
0.5 teaspoon dried oregano
09 -
0.5 teaspoon dried parsley
10 -
0.25 teaspoon paprika
11 -
0.25 teaspoon garlic salt
→ Chicken, Pasta, and Cheese
12 -
1-2 tablespoons olive oil
13 -
1.25 pounds boneless skinless chicken breast
14 -
Salt and black pepper to taste
15 -
1 teaspoon Italian seasoning
16 -
0.5 cup dry white wine
17 -
3 cloves garlic, minced
18 -
3 tablespoons unsalted butter
19 -
3 tablespoons all-purpose flour
20 -
0.5 pound fusilli pasta
21 -
3-4 cups broccoli florets
22 -
3 tablespoons grated Parmesan cheese
23 -
3 cups shredded cheddar cheese
24 -
1 cup crispy fried onions
# Steps to Cook:
01 -
Preheat the oven to 350°F. Combine chicken broth, half and half, bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt in a large measuring cup with a spout and set aside.
02 -
Cut chicken into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning.
03 -
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden and just cooked through, about 3-4 minutes. Remove from heat and set aside.
04 -
Bring a large pot of salted water to a boil. Cook fusilli pasta for 1 minute less than package instructions. During the last 4 minutes of cooking, add broccoli florets to the boiling water. Drain pasta and broccoli once tender.
05 -
In the same skillet used for chicken, add white wine over medium heat. Scrape bottom and sides with a silicone spatula to release browned bits. Simmer until wine reduces by half, about 3-4 minutes.
06 -
Add butter and minced garlic to skillet and cook for 1 minute. Stir in flour continuously for 2 minutes to form a roux. Gradually whisk in the prepared sauce mixture, bringing it to a boil before reducing to a simmer.
07 -
Sprinkle in grated Parmesan and half of the shredded cheddar cheese gradually, stirring until fully incorporated and smooth.
08 -
Fold cooked pasta and broccoli into the sauce, followed by the seared chicken and any accumulated juices.
09 -
Transfer mixture to a lightly greased 9x13-inch casserole dish if skillet is not oven-safe. Top with remaining cheddar cheese. Cover and bake for 15 minutes.
10 -
Uncover casserole, sprinkle crispy fried onions evenly over the top, and bake uncovered for an additional 8-10 minutes until golden. Serve warm.
# Extra Suggestions:
01 -
Use dry white wines like Chardonnay or Sauvignon Blanc. Non-alcoholic white wine or additional chicken broth can substitute if preferred.
02 -
Avoid boiling the sauce after adding cheese to prevent separation and graininess.
03 -
Store leftovers in an airtight container; refrigerate up to 3 days or freeze up to 3 months. Reheat gradually to maintain sauce consistency.
04 -
Shred Parmesan cheese from a block for best melting and flavor.