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1
In a food processor, pulse the bread, 2 cloves of minced garlic, 1/2 cup of Asiago cheese and melted butter until coarsely ground.
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2
Set aside.
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3
Preheat the oven to 400F (200C).
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4
Bring 4 quarts water to the boil in large pot.
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5
Add 1 tablespoon salt and the pasta to boiling water and cook until nearly tender but still slightly firm.
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6
Drain in colander and rinse under cold water until cool.
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7
Melt the remaining butter in empty pot over medium heat.
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8
Cook onion until softened, about 5 minutes.
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9
Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds.
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10
Stir in flour and cook until golden, about 1 minute.
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11
Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute.
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12
Slowly whisk in milk and broth and bring to boil.
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13
Add chicken and simmer until no longer pink, about 5 minutes.
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14
Off heat, stir in remaining cheese until melted.
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15
Steam the broccoli until bright green and nearly tender, 2 to 4 minutes.
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16
Stir cooked broccoli and drained pasta into the pot and season with salt and pepper.
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17
Transfer to 13x9 inch baking dish.
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18
Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes.
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19
Cool 5 minutes.
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20
Serve.
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21
The casserole can be assembled, without the bread crumbs, 24 hours in advance.
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22
Bring to room temperature before adding bread crumbs and baking.
