Chicken and Broccoli Pasta Bake Recipe

Ingredients

• 1 1/2 cups chicken broth
• 1 1/4 cups half and half
• 1/2 chicken bouillon cube
• 1 teaspoon hot sauce
• 1 teaspoon soy sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon parsley
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic salt
• 1-2 tablespoons olive oil
• 1 1/4 lbs. boneless skinless chicken breast
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 1/2 cup dry white wine
• 3 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 lb. fusilli pasta
• 3-4 cups broccoli florets
• 3 tablespoons grated Parmesan cheese
• 3 cups cheddar cheese, divided
• 1 cup crispy fried onions

Instructions

1. 1

   Preheat Oven: Preheat your oven to 350° F to prepare for baking the pasta casserole later.

2. 2

   Make 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. Set this sauce aside for use later.

3. 3

   Prepare Chicken: Cut chicken breasts into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning to taste.

4. 4

   Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until golden and just cooked through, about 3 to 4 minutes. Remove chicken from skillet and set aside.

5. 5

   Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook fusilli pasta according to package instructions minus 1 minute. Add broccoli florets to the boiling pasta water during the last 4 minutes of cooking. Drain pasta and broccoli together and set aside.

6. 6

   Deglaze Skillet: Return the skillet used for chicken to medium heat. Pour in dry white wine and use a silicone spatula to scrape up browned bits from the bottom and sides of the skillet. Simmer until wine reduces by half, about 3 to 4 minutes.

7. 7

   Make Roux: Add butter and minced garlic to the skillet; cook for 1 minute until fragrant. Stir in flour and cook continuously for 2 minutes to form a roux.

8. 8

   Add Sauce: Gradually whisk in the prepared sauce mixture in small splashes, stirring constantly. Bring the sauce to a boil, then reduce heat to simmer.

9. 9

   Add Cheese: Slowly sprinkle in grated Parmesan cheese and half of the cheddar cheese while stirring until cheeses melt and combine into the sauce.

10. 10

    Combine Pasta and Broccoli: Fold the cooked pasta and broccoli into the cheese sauce until evenly coated.

11. 11

    Add Chicken: Return the cooked chicken (with its juices) to the skillet. Stir everything together gently to combine well.

12. 12

    Transfer to Baking Dish: Remove the skillet from heat. Transfer the mixture to a lightly greased 9×13-inch casserole dish if your skillet is not oven-safe.

13. 13

    Top with Cheese and Bake: Sprinkle the remaining cheddar cheese on top. Cover the dish and bake in the preheated oven for 15 minutes.

14. 14

    Add Crispy Onions and Finish Baking: Uncover the casserole and evenly sprinkle crispy fried onions on top. Bake uncovered for an additional 8 to 10 minutes until golden and bubbly. Serve warm.