Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken and Broccoli Pasta Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 38 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This Chicken and Broccoli Pasta Bake combines tender chicken breast, fresh broccoli, and fusilli pasta in a creamy, cheesy sauce with a hint of wine and spices. Topped with crispy fried onions and baked to golden perfection, this comforting casserole is perfect for a hearty family dinner.

Ingredients

Sauce Ingredients

  • 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 and Seasoning

  • 1-2 tablespoons olive oil
  • 1 ¼ lbs boneless skinless chicken breast, cut into 1-inch cubes
  • Salt and pepper, to taste
  • 1 teaspoon Italian seasoning

Other Ingredients

  • 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, divided
  • 1 cup crispy fried onions

Instructions

  1. Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the pasta dish later.
  2. Prepare Sauce Mixture: In a large measuring cup or bowl, mix together the chicken broth, half and half, chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt. Set this sauce mixture aside.
  3. Prepare Chicken: Cut the chicken breast into 1-inch cubes and pat them dry with paper towels. Season generously with salt, pepper, and Italian seasoning to enhance flavor.
  4. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and sear until they turn golden and are cooked through, about 3-4 minutes. Stir occasionally to cook evenly. Remove from heat and set aside.
  5. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions but reduce cooking time by 1 minute. During the last 4 minutes of cooking, add the broccoli florets directly into the boiling pasta water. After cooking, drain well and set aside.
  6. Deglaze Skillet: Using the same skillet used for the chicken, pour in the dry white wine and set heat to medium. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the skillet, adding depth to the sauce. Simmer until the wine is reduced by half, about 3-4 minutes.
  7. Make Roux: Add butter and minced garlic to the skillet. Cook for 1 minute until fragrant. Gradually stir in the flour and cook continuously for 2 minutes to form a roux that will thicken the sauce.
  8. Add Sauce Mixture: Slowly pour in the prepared sauce mixture in small splashes, stirring constantly to prevent lumps. Bring this mixture to a boil, then reduce the heat to a simmer until the sauce thickens.
  9. Add Cheeses: Gradually sprinkle in the grated Parmesan cheese and half of the cheddar cheese into the sauce, stirring until melted and well combined.
  10. Combine Pasta and Broccoli: Add the cooked fusilli pasta and broccoli to the cheese sauce. Stir gently to ensure everything is evenly coated.
  11. Add Cooked Chicken: Return the seared chicken pieces along with any accumulated juices to the skillet. Stir carefully to incorporate all ingredients together.
  12. Transfer to Casserole Dish: Remove the skillet from heat. If your pot is not oven-safe, transfer the mixture to a lightly greased 9 x 13-inch casserole dish to prepare for baking.
  13. Add Remaining Cheese and Bake Covered: Sprinkle the remaining cheddar cheese evenly on top. Cover the dish with a lid or foil, then bake in the preheated oven for 15 minutes.
  14. Add Crispy Onions and Finish Baking: Remove the cover and scatter the crispy fried onions over the top. Bake uncovered for an additional 8-10 minutes until the onions are golden and crispy. Serve hot and enjoy!

Notes

  • If you prefer, substitute white wine with additional chicken broth, but it adds less depth of flavor.
  • Ensure pasta and broccoli are not overcooked; they should be slightly firm to hold their texture after baking.
  • Use low-moisture cheeses for a better melt without releasing excess liquid.
  • For a spicier kick, increase the hot sauce quantity to taste.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://slsrecipes.com/chicken-and-broccoli-pasta-bake-recipe/