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 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
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ lb. fusilli pasta (8 ounces)
- 3-4 cups broccoli florets
- 3 tablespoons grated Parmesan cheese
- 3 cups shredded cheddar cheese, divided
- 1 cup crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the casserole later.
- Prepare 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.
- Prepare Chicken: Cut chicken breasts into 1-inch cubes, pat dry, then season with salt, pepper, and Italian seasoning.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and sear until golden brown and just cooked through, about 3-4 minutes, stirring occasionally. Remove chicken and set aside.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add fusilli pasta and cook for 1 minute less than package instructions. During the last 4 minutes of the pasta cooking, add broccoli florets to the boiling water. Drain pasta and broccoli once cooked.
- Deglaze Pan: To the same skillet used for chicken, add white wine over medium heat. Use a silicone spatula to scrape up browned bits from the bottom and sides of the skillet. Simmer until wine reduces by half, about 3-4 minutes.
- Make Roux: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in flour continuously for 2 minutes to form a roux.
- Add Sauce Base: Gradually whisk in the prepared sauce mixture in small increments, stirring continuously. Bring mixture to a boil, then reduce heat to simmer.
- Add Cheese to Sauce: Slowly sprinkle in the Parmesan cheese and half of the shredded cheddar cheese, stirring until fully incorporated and smooth.
- Combine Pasta and Broccoli: Stir the drained pasta and broccoli into the cheese sauce until evenly coated.
- Add Chicken: Return the cooked chicken along with any accumulated juices back into the skillet. Stir to combine all ingredients well.
- Transfer to Baking Dish: 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 with Cheese and Bake: Sprinkle the remaining shredded cheddar cheese evenly on top of the casserole. Cover with foil and bake in the preheated oven for 15 minutes.
- Add Fried Onions and Finish Baking: Remove the foil, evenly spread crispy fried onions over the top, and bake uncovered for an additional 8-10 minutes until onions are golden and casserole is bubbly.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy your creamy Chicken and Broccoli Pasta Bake!
Notes
- Using dry white wine adds depth to the sauce, but you can substitute with chicken broth if preferred.
- Add broccoli in the last 4 minutes of pasta cooking to achieve tender-crisp texture.
- Make sure to reduce the wine properly to avoid any harsh alcohol flavor in the sauce.
- This casserole can be assembled ahead and refrigerated before baking for convenience.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend and use gluten-free pasta.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
