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–+ servings
A creamy Chicken and Broccoli Rice Casserole in a white baking dish with a spoon scooping some out.
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Chicken and Broccoli Pasta Bake

This Chicken and Broccoli Bake has a creamy cheese sauce with juicy bites of seasoned chicken and broccoli florets! It's easy to make and has the best homemade flavor.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Pasta
Cuisine: American
Servings: 6 people
Calories: 658kcal
Author: Stephanie

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.

  • 1-2 tablespoons olive oil
  • 1 ¼ lbs. boneless skinless chicken breast
  • Salt/Pepper
  • 1 teaspoon Italian seasoning
  • ½ cup dry white wine see notes
  • 3 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ lb. fusilli pasta
  • 3-4 cups broccoli florets
  • 3 tablespoons grated Parmesan cheese
  • 3 cups cheddar cheese
  • 1 cup crispy fried onions
US Customary - Metric

Instructions

  • Preheat oven to 350° F.
  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Cut the chicken into 1-inch cubes and pat it dry. Season with salt, pepper, and Italian seasoning.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden, stirring occasionally, until just cooked through, about 3-4 minutes. Set aside.
  • As you continue with the following steps, bring a large pot of water to a boil for the pasta. Once a boil is reached, stir in some salt and cook the pasta 1 minute less than what's noted on the package instructions. **Add the broccoli to the boiling pasta water during the last 4 minutes.** Drain once cooked.
  • As the water heats up, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Simmer until the wine is reduced by half, 3 to 4 minutes.
  • Add the butter and garlic and cook for 1 minute. Add the flour and stir continuously for 2 minutes.
  • Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Gradually sprinkle the Parmesan cheese and HALF cheddar into the sauce until combined.
  • Add the cooked pasta and broccoli and stir to combine.
  • Add the chicken back along with any juices from the plate and stir to combine.
  • Remove from heat and transfer to a lightly greased 9 x 13-inch casserole dish if your pot isn’t oven safe.
  • Top with remaining cheddar cheese. Cover and bake for 15 minutes.
  • Uncover and add the crispy fried onions. Bake uncovered for 8-10 more minutes. Serve!

Notes

Pro Tips:
  • Hot Sauce/Dijon Mustard/Soy Sauce: These are all flavor enhancers in the sauce that you can’t taste outright, but they really round out the flavor profile. I use Franks' Hot Sauce.
    • Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce as well.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine. If needed, chicken broth can be used instead.
  • Cheese: Shred/grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Cracker Barrel Yellow Cheddar Cheese and Belgioioso Parmesan cheese.
  • Pasta: Fusilli clings onto cheese sauce really well. Penne, Rigatoni, Ziti, Cavatappi are other good pasta choices for pasta bakes.
  • Cheese Sauce: Once the cheese is added, don't let the sauce come to a boil at any point, this can cause the dairy to separate and create a grainy consistency. 
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well. Be sure to reheat gradually so that the cheese doesn't get too hot and separate. 
  • When reheating, I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 658kcal | Carbohydrates: 27g | Protein: 40g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 1170mg | Potassium: 672mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1262IU | Vitamin C: 43mg | Calcium: 521mg | Iron: 2mg