Description
This Chicken Broccoli Bake is the ultimate healthy comfort food. It features tender chunks of chicken, crisp-tender broccoli, and gluten-free pasta, all tossed in a homemade creamy garlic sauce—no heavy canned soups involved! Baked until bubbly and golden with a sprinkle of cheese, it’s a family-friendly dinner that feels indulgent but is packed with protein and wholesome ingredients.
Ingredients
— The Pasta & Mix-ins —
12 oz (340g) gluten-free penne or fusilli pasta
2 cups cooked chicken breast, shredded or cubed (rotisserie chicken works great)
4 cups fresh broccoli florets, cut into bite-sized pieces
1 cup shredded sharp cheddar cheese or mozzarella (for topping)
— The Healthy Cream Sauce —
2 tablespoons unsalted butter (or olive oil)
2 tablespoons gluten-free all-purpose flour
1 ½ cups milk (dairy or unsweetened almond milk)
1 cup chicken broth (low sodium)
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
Instructions
1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook Pasta & Broccoli: Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook for 3 minutes less than the package instructions (it will finish cooking in the oven). In the last 2 minutes of boiling, toss in the broccoli florets. Drain everything well and return to the pot.
3. Make the Roux: While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for 30 seconds. Whisk in the gluten-free flour and cook for 1 minute to remove the raw flour taste.
4. Create Sauce: Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
5. Season: Remove sauce from heat. Stir in the Parmesan cheese, onion powder, salt, and pepper until smooth.
6. Combine: Pour the creamy sauce over the drained pasta, broccoli, and cooked chicken in the large pot. Toss gently until everything is evenly coated.
7. Bake: Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top. Bake for 20–25 minutes, or until the cheese is melted and the sauce is bubbly.
8. Serve: Let it sit for 5 minutes before serving (this helps the sauce set). ideal with a side salad.
Notes
Pasta Tip: Gluten-free pasta can get mushy if overcooked. Undercooking it before baking is the secret to a perfect al dente texture.
Protein Boost: This uses lean chicken breast, but you can also use leftover turkey or even canned chickpeas for a vegetarian twist.
Dairy-Free: Use olive oil instead of butter, unsweetened almond milk, and a dairy-free cheese alternative. The texture will still be creamy thanks to the flour-thickened sauce.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water or milk to loosen the sauce.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 28
- Cholesterol: 65