Description
This Chicken and Broccoli Pasta Bake recipe is a creamy and flavorful dish that combines tender chicken, broccoli, pasta, and a cheesy sauce baked to perfection. It’s a comforting and satisfying meal that the whole family will love.
Ingredients
Units
Scale
Sauce:
- 1 1/2 cups chicken broth
- 1 1/4 cups half and half
- 1 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
Chicken, Orzo, Cheese, etc.:
- 1–2 tablespoons olive oil
- 1 1/4 lbs. boneless skinless chicken breast
- Salt/Pepper
- 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
- 1 cup crispy fried onions
Instructions
- Preheat oven to 350° F.Combine the sauce ingredients in a large measuring cup and set aside.
- Cut and sear chicken: Season chicken, sear in a skillet, and set aside.
- Cook pasta and broccoli: Cook pasta and broccoli together, then drain.
- Make sauce: Deglaze the skillet with wine, add garlic, butter, flour, and sauce ingredients. Cook until thickened.
- Combine ingredients: Add cheeses, cooked pasta, broccoli, and chicken to the sauce.
- Bake: Transfer to a casserole dish, top with cheddar, and bake covered for 15 minutes. Add fried onions and bake uncovered for 8-10 minutes. Serve!
Notes
- Hot sauce, Dijon, and Soy sauce add flavor complexity.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Reheat gradually to avoid cheese separation.
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg