Description
This Chicken and Broccoli Pasta Bake features a creamy cheese sauce with juicy seasoned chicken and tender broccoli florets. It’s easy to make and packed with homemade flavor.
Ingredients
- Sauce:
- 1½ cups chicken broth
- 1¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon each: onion powder, oregano, parsley
- ¼ teaspoon each: paprika, garlic salt
- Chicken, Pasta, Cheese, etc.:
- 1-2 tablespoons olive oil
- 1¼ lbs. boneless skinless chicken breast
- Salt/Pepper
- 1 teaspoon Italian seasoning
- ½ cup dry white wine (optional)
- 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 to 350° F.
- Combine sauce ingredients in a large measuring cup and set aside.
- Cut chicken into 1-inch cubes, season with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat, sear chicken until golden and just cooked, about 3-4 minutes. Set aside.
- Bring a large pot of water to a boil, add salt and cook pasta 1 minute less than package instructions. Add broccoli during last 4 minutes. Drain.
- In the same skillet, add wine and deglaze, simmer until reduced by half, 3-4 minutes.
- Add butter and garlic, cook 1 minute. Stir in flour for 2 minutes.
- Add sauce mixture gradually, bring to boil, then reduce to simmer.
- Gradually sprinkle in Parmesan and half of cheddar until combined.
- Add pasta and broccoli, stir to combine. Return chicken with juices, stir well.
- Transfer to greased 9×13-inch casserole dish. Top with remaining cheddar. Cover and bake 15 minutes.
- Uncover, top with crispy fried onions, and bake 8-10 more minutes. Serve hot.
Notes
- Hot sauce, Dijon, and soy sauce enhance flavor without being overpowering.
- White wine can be substituted with chicken broth for non-alcoholic version.
- Shred cheeses from block for best melting and flavor.
- Fusilli holds sauce well; other short pasta shapes can be used.
- Refrigerate leftovers up to 3 days or freeze up to 3 months. Reheat gently to prevent cheese separation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American