Description
A comforting and flavorful chicken and broccoli pasta bake featuring tender chicken, sautéed in a savory white wine sauce with a creamy cheese mixture, fusilli pasta, and broccoli florets, all baked to perfection with crispy fried onions on top.
Ingredients
Scale
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 oregano
- ½ teaspoon parsley
- ¼ teaspoon paprika
- ¼ teaspoon garlic salt
Chicken, Orzo, Cheese, etc.
- 1-2 tablespoons olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- ½ cup dry white wine (e.g., Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 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 shredded cheddar cheese
- 1 cup crispy fried onions
Instructions
- Preheat oven: Set your oven to 350° F to prepare for baking the casserole later.
- Make the sauce mixture: Combine chicken broth, half and half, chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt in a large measuring cup with a spout. Set aside.
- Prep the chicken: Cut chicken breasts into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and just cooked through, about 3-4 minutes. Remove chicken from skillet and set aside.
- Cook pasta and broccoli: Bring a large pot of water to a boil. Add salt once boiling, then add fusilli pasta. Cook for 1 minute less than the package instructions indicate. Add broccoli florets to the boiling pasta water during the last 4 minutes of cooking. Drain pasta and broccoli once done.
- Deglaze skillet with wine: Return skillet to medium heat, add white wine, and use a silicone spatula to scrape the bottom and sides, loosening browned bits. Simmer until wine reduces by half, about 3-4 minutes.
- Make roux: Add butter and minced garlic to the skillet; cook for 1 minute. Stir in flour continuously for 2 minutes to form a roux.
- Add sauce mixture: Slowly add the reserved sauce mixture in small splashes, stirring constantly. Bring to a boil then reduce to a simmer until thickened.
- Melt cheeses into sauce: Gradually sprinkle in Parmesan cheese and half of the cheddar cheese, stirring until smooth. Avoid boiling to prevent dairy separation.
- Combine pasta, broccoli, and chicken: Stir cooked pasta and broccoli into the sauce mixture. Then add the chicken along with any juices from the plate and mix well.
- Prepare for baking: Remove from heat and transfer the mixture to a lightly greased 9 x 13-inch casserole dish if your skillet is not oven safe.
- Top and bake: Sprinkle the remaining cheddar cheese on top, cover the dish, and bake in the preheated oven for 15 minutes.
- Add crispy onions and finish baking: Uncover the casserole, sprinkle crispy fried onions evenly on top, and bake uncovered for an additional 8-10 minutes until onions are golden and crispy.
- Serve: Remove from oven and serve the pasta bake warm for a hearty meal.
Notes
- Hot Sauce, Dijon Mustard, and Soy Sauce are used as subtle flavor enhancers that round out the sauce without overtly tasting like them.
- Worcestershire sauce can be substituted for soy sauce if desired.
- Dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc work best; non-alcoholic white wine or extra chicken broth can be used as alternatives.
- Grate Parmesan cheese from a block for best melting and flavor.
- Fusilli pasta works great for this bake due to its cheese-holding shape; penne, rigatoni, ziti, or cavatappi are good alternatives.
- Do not let the cheese sauce boil after adding cheese to avoid grainy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat leftovers gradually to prevent cheese separation; use a microwave melt setting, 50% power, or double boiler method for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
