Chicken and Broccoli Pasta Bake
A hearty and flavorful Chicken and Broccoli Pasta Bake that's easy to prepare and perfect for a family dinner.
Equipment
- Large skillet
- Large measuring cup
- Pot
- Casserole dish
- Microwave
- Measuring spoons
- Silicone spatula
Ingredients
- 1 ½ cups chicken broth (360ml) low sodium preferred
- 1 ¼ cups half and half (300ml)
- 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
- 1-2 tablespoons olive oil (15-30ml)
- 1 ¼ lbs. boneless skinless chicken breast (570g)
- to taste Salt/Pepper
- 1 teaspoon Italian seasoning
- ½ cup dry white wine (120ml)
- 3 cloves garlic, minced
- 3 tablespoons butter (45g)
- 3 tablespoons flour (24g)
- ½ lb. fusilli pasta (225g)
- 3-4 cups broccoli florets (450-600g)
- 3 tablespoons grated Parmesan cheese (24g)
- 3 cups cheddar cheese (340g)
- 1 cup crispy fried onions (100g)
Instructions
- Start by heating up olive oil in a large skillet over medium heat. Add the boneless skinless chicken breast, seasoning it with salt and pepper. Cook until golden brown and cooked through, ensuring not to overcook to avoid drying it out.
- In the same pan, melt the butter. Once melted, add the flour and whisk until it is smooth and has a nice golden color. Gradually mix in the chicken broth and half and half, stirring continuously to avoid lumps. Monitor the sauce to prevent it from thickening too much.
- Stir in the minced garlic, Dijon mustard, hot sauce, soy sauce, onion powder, oregano, parsley, paprika, and garlic salt. Allow the mixture to smell fragrant and savory, tasting as you go to achieve the right flavor balance.
- In a pot, cook the fusilli pasta in salted water until al dente. Add the broccoli florets during the last 2 minutes of cooking. Drain the pasta and broccoli, ensuring they look vibrant and tender. Be cautious to not overcook the pasta, as it can turn mushy in the bake.
- In a large bowl, gently mix the cooked chicken, fusilli pasta, broccoli, and sauce until everything is evenly coated. Take your time with this step for an even distribution of sauce.
- Transfer the combined mixture into a greased casserole dish. Evenly sprinkle cheddar cheese and grated Parmesan over the top, ensuring all parts are covered for consistent cooking.
- Preheat your oven and bake the casserole until bubbly and the top is golden. Pay attention to avoid burning the edges; this should take approximately 30 minutes.
- Once the baking is complete, sprinkle crispy fried onions on top for extra crunch. This textural contrast should enhance the dish. Add them after baking to maintain their crunchiness.
Notes
Storage Tips: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Reheat gradually to avoid cheese separation.
Expert Tips: Adding Dijon mustard introduces a hint of tang that enhances the flavor without overpowering it. If cheese sauce is too thick, stir in an extra ¼ cup of half and half or chicken broth to thin it out. Cook pasta one minute less than package directions to maintain firmness. Cover the casserole tightly with foil during baking to prevent dryness.
Reheating Instructions: Gradually reheat the casserole in the microwave or oven until warmed through.
Serving Suggestions: Serve with a side salad for freshness. Pair with garlic bread, and finish the meal with a light dessert.
Recipe Variations: Mushrooms can be added for extra flavor, and spinach can be incorporated for added greens. For a crunchy topping, consider adding breadcrumbs. If you wish to allow for variations, fusilli can be substituted with penne, rigatoni, or ziti.
Ingredient Notes: When choosing cheeses, shredding from a block yields better melting results than pre-packaged shredded cheeses.