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Chicken and Broccoli Pasta Bake
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Ingredients
0 of 21 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 350°F. Whisk the broth, half-and-half, bouillon, hot sauce, soy sauce, Dijon, onion powder, oregano, parsley, paprika, and garlic salt in a measuring cup so the sauce is ready to pour.
- 2
Cut the chicken into 1-inch pieces and pat it dry. Season with salt, pepper, and Italian seasoning, then sear it in olive oil over medium-high heat for 3–4 minutes, stirring now and then, until golden outside and cooked through. Move it to a plate.
- 3
Boil the fusilli in salted water for 1 minute less than the package time. Add the broccoli for the last 4 minutes. Drain when the pasta is still a little firm; it will finish in the oven.
- 4
In the chicken skillet, simmer the wine for 3–4 minutes, scraping up the browned bits. Add the butter and garlic for 1 minute, then stir in the flour and cook 2 minutes. Pour in the broth mixture in small splashes, stirring until the sauce thickens. Melt in the Parmesan and half the cheddar.
- 5
Fold the pasta, broccoli, and chicken into the sauce and spread it in a greased 9-by-13-inch dish. Top with the remaining cheddar, cover, and bake 15 minutes. Uncover, scatter over the fried onions, and bake 8–10 minutes more, until bubbling at the edges.