Description
A comforting Chicken and Broccoli Pasta Bake featuring tender chicken, tender-crisp broccoli, and fusilli pasta in a creamy, cheesy sauce topped with crispy fried onions and baked to golden perfection.
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 Seasonings
- 1–2 tablespoons olive oil
- 1 ¼ lbs. boneless, skinless chicken breast
- Salt and Pepper, to taste
- 1 teaspoon Italian seasoning
Additional Ingredients
- ½ cup chicken broth
- 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
- Preheat the oven: Set your oven to 350° F (175° C) to prepare for baking the pasta casserole.
- Prepare the sauce mixture: In a large measuring cup with a spout, combine chicken broth, half and half, chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt. Stir well and set aside.
- Prepare the chicken: Cut the chicken into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning to ensure flavorful meat.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and sear until golden and just cooked through, about 3 to 4 minutes, turning occasionally. Remove from heat and set aside.
- Cook pasta and broccoli: Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package instructions minus 1 minute. Add broccoli florets during the last 4 minutes of pasta cooking. Drain pasta and broccoli together once done.
- Deglaze and start the sauce: Using the same skillet used for the chicken, add ½ cup chicken broth and heat over medium. Stir and scrape the bottom to loosen browned bits. Simmer for 3 to 4 minutes to build flavor.
- Add butter and garlic: Stir in butter and minced garlic, cooking for about 1 minute until fragrant.
- Make a roux: Sprinkle in flour and stir constantly for 2 minutes to cook out the raw taste and thicken the base.
- Add sauce mixture: Gradually pour in the sauce mixture in small splashes while stirring continuously to prevent lumps. Bring to a boil, then reduce to a gentle simmer.
- Add cheeses: Gradually stir in Parmesan cheese and half of the cheddar cheese until melted and incorporated into the sauce.
- Combine pasta and broccoli: Fold the cooked pasta and broccoli into the cheese sauce, mixing well to coat evenly.
- Add chicken: Return chicken and any accumulated juices into the mixture, stirring to combine everything thoroughly.
- Transfer to baking dish: Remove skillet from heat and transfer the mixture to a lightly greased 9 x 13-inch casserole dish if your skillet isn’t oven safe.
- Top and bake: Sprinkle the remaining cheddar cheese evenly over the top, cover the dish, and bake for 15 minutes.
- Add crispy onions and finish baking: Remove the cover, add crispy fried onions on top, and bake uncovered for an additional 8 to 10 minutes until onions are golden and crunchy.
- Serve: Let cool slightly, then serve this hearty, creamy pasta bake warm.
Notes
- Cooking pasta one minute less ensures it won’t become mushy during baking.
- Adding broccoli in the last minutes of pasta cooking keeps it tender-crisp and vibrant.
- Scraping the skillet after chicken cooking adds depth of flavor to the sauce.
- If using a non-oven-safe skillet, transfer to a casserole dish before baking.
- Covering the bake initially prevents the cheese from drying out before adding the crispy topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
