Creamy Chicken and Broccoli Pasta Bake
Creamy Chicken and Broccoli Pasta Bake combines tender chicken, fusilli, broccoli, cheddar, Parmesan, and a rich homemade sauce under a crisp fried onion topping. It is a cozy, family friendly dinner with plenty of creamy, savory flavor and a golden, bubbling finish.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Chicken & Poultry
- Cuisine: American
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 EACH: onion powder, oregano, parsley
¼ teaspoon EACH: paprika, garlic salt
Chicken, Orzo, Cheese, etc.
1 to 2 tablespoons olive oil
1 ¼ lbs. boneless skinless chicken breast
Salt and pepper
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
- Prep and cook the pasta: Heat the oven to 375°F and bring a large pot of salted water to a boil. Cook the fusilli until just shy of al dente, adding the broccoli during the final 2 to 3 mins, then drain well.
- Brown the chicken: Cut the chicken into bite sized pieces and season with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium high heat and cook for 5 to 7 mins, turning occasionally, until lightly golden and cooked to 165°F. Transfer to a plate.
- Build the sauce: Lower the heat to medium, pour in the white wine, and simmer for about 2 mins while scraping up the browned bits. Add the garlic and butter, cook for about 30 seconds, then sprinkle in the flour and stir continuously for 1 min.
- Make it creamy: Slowly whisk in the chicken broth and half and half, then add the bouillon, hot sauce, soy sauce, Dijon, onion powder, oregano, parsley, paprika, and garlic salt. Simmer gently for 3 to 5 mins until the sauce coats a spoon, then reduce the heat to low and stir in the Parmesan and 2 cups cheddar until smooth.
- Assemble the bake: Fold the chicken, drained fusilli, and broccoli into the sauce until evenly coated. Transfer to a baking dish and scatter the remaining 1 cup cheddar evenly over the top.
- Bake until bubbling: Bake for 15 mins, then sprinkle the crispy fried onions over the casserole and return it to the oven for another 5 to 8 mins. It is ready when the edges are bubbling, the cheese is melted, and the onions are crisp and golden.
Notes
For a wine free version, replace the white wine with the same amount of chicken broth. Cook the pasta just shy of al dente so it stays tender after baking, and add the crispy fried onions near the end so they remain crunchy. Store leftovers in the refrigerator for up to 3 days and reheat with a small splash of broth or half and half if the sauce has thickened.
Keywords: chicken and broccoli pasta bake, creamy chicken pasta bake, chicken broccoli casserole
Find it online: https://thesavorymama.com/cozy-chicken-and-broccoli-pasta-bake/