White Sauce Chicken And Brussels Sprouts Pasta Bake Recipe

This creamy white sauce with roasted garlic, Dijon mustard, and nutmeg flavors features caramelized Brussels sprouts, chicken, and bacon from Tasting Table recipe developer Jennine Rye's kitchen. 

½ pound Brussels sprouts 2 large cloves garlic 4 tablespoons olive oil, divided Salt and pepper, to taste 10 ounces dried fusilli pasta 1 pound chicken breasts, diced 5 ounces bacon, chopped 2 tablespoons butter


2 tablespoons flour 2 ½ cups whole milk 1 pinch nutmeg 1 teaspoon Dijon mustard 1 cup mature cheddar cheese, grated ⅓ cup fresh white breadcrumbs 1 tablespoon fresh parsley, chopped


Start oven at 375 F. Cut Brussels sprouts in half lengthwise and remove any brown outer leaves before roasting.

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 Spread Brussels sprouts in a roasting pan with 2 tablespoons olive oil, whole garlic cloves, salt, and pepper. Roast Brussels sprouts 20 minutes until soft and caramelized. After baking, set aside.

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 Meanwhile, cook pasta until al dente in a large saucepan of salted boiling water for 8 minutes. Drain, set aside. Heat 2 tablespoons olive oil in a large pan on medium-high. 

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Cook bacon and chicken for 5-6 minutes until lightly colored. Set aside chicken mixture from pan. Butter goes in a small saucepan over medium-low heat. 

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After butter melts, whisk in flour to make roux. To make a thick, smooth white sauce, slowly add milk while whisking. Stop heating. 

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Mash roasted Brussels sprouts garlic. Whisk the white sauce with mashed garlic, nutmeg, and Dijon mustard.

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 Put pasta, Brussels sprouts, and chicken and bacon in a large casserole dish. Mix in the white sauce. 

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Top with fresh breadcrumbs and grated cheddar. Bake 25–30 minutes until breadcrumbs are crisp and cheese golden. Quickly garnish with chopped parsley and serve.

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