Description
Creamy Chicken Broccoli Pasta Bake is a cozy casserole with tender chicken, fusilli pasta, broccoli, cheddar cheese sauce, Parmesan, and crispy fried onions. It is a hearty dinner that bakes until bubbly and golden, making it great for family meals, make ahead dinners, or leftovers.
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 dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon paprika
- ¼ teaspoon garlic salt
Chicken, Orzo, Cheese, etc.
- 1 to 2 tablespoons olive oil
- 1 ¼ lbs boneless skinless chicken breast
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- ½ cup dry white wine
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ lb fusilli pasta
- 3 to 4 cups broccoli florets
- 3 tablespoons grated Parmesan cheese
- 3 cups cheddar cheese
- 1 cup crispy fried onions
Instructions
- Prepare the sauce: Preheat the oven to 350°F. Stir together the chicken broth, half and half, bouillon, hot sauce, soy sauce, Dijon, onion powder, oregano, parsley, paprika, and garlic salt in a large measuring cup and set aside.
- Sear the chicken: Cut the chicken into 1 inch cubes, pat dry, and season with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium high heat and sear the chicken for 3 to 4 mins, stirring occasionally, until golden and cooked through. Transfer to a plate.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fusilli 1 min less than the package directions, then add the broccoli during the last 4 mins of boiling and drain well.
- Build the sauce: Add the white wine to the chicken skillet over medium heat and scrape up the browned bits. Let it reduce by half, about 3 to 4 mins, then stir in the butter and garlic for 1 min. Add the flour and cook for 2 mins, stirring constantly.
- Melt the cheese: Add the sauce mixture in small splashes, stirring until smooth after each addition. Bring to a boil, then reduce to a simmer and gradually stir in the Parmesan and half of the cheddar until melted.
- Bake the casserole: Stir in the cooked pasta, broccoli, chicken, and any juices from the plate. Transfer to a greased 9 x 13 inch baking dish if needed, top with the remaining cheddar, cover, and bake for 15 mins. Uncover, add the crispy fried onions, and bake for 8 to 10 mins more, until bubbling at the edges and crisp on top.
Notes
- Use chicken broth instead of dry white wine if preferred.
- Pull the pasta 1 min early so it does not overcook in the oven.
- Add the sauce mixture slowly to the roux to keep the sauce smooth.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat gently with a splash of broth, milk, or half and half so the cheese sauce stays creamy.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 585 kcal