Gluten-Free Cheesy Chicken Pasta Bake

Indulge in the ultimate comfort food with this Gluten-Free Cheesy Chicken Pasta Bake, a hearty and satisfying dish perfect for family dinners or meal prep. Tender chunks of seasoned chicken breast, sautéed garlic, and colorful veggies like broccoli and red bell peppers are mixed with gluten-free penne pasta and smothered in a creamy, homemade cheese sauce made with mozzarella and Parmesan. Baked to golden, bubbly perfection, this recipe caters to gluten-free lifestyles without compromising on flavor or texture. Quick to prep and loaded with protein and vegetables, it’s a wholesome yet indulgent meal that’s sure to become a weeknight favorite. Garnish with fresh parsley for a pop of color and serve with a side salad or crusty gluten-free bread for a truly satisfying experience!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces gluten-free penne pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast
• 3 cloves garlic
• 1 red bell pepper
• 2 cups broccoli florets
• 2 cups heavy cream
• 1 cup gluten-free chicken broth
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the gluten-free penne pasta according to package instructions until al dente. Drain and set aside.

Step 3

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Dice the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

Step 4

Add the chicken to the skillet and cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic cloves and chop the red bell pepper.

Step 6

Add garlic to the skillet and sauté for about 1 minute until fragrant. Then, add the chopped bell pepper and broccoli florets, cooking for another 3-4 minutes until the vegetables are tender.

Step 7

Pour the heavy cream and gluten-free chicken broth into the skillet, stirring to combine. Bring the mixture to a gentle simmer.

Step 8

Add in 1.5 cups of the shredded mozzarella cheese and 0.5 cup of the grated Parmesan cheese, stirring until melted and smooth.

Step 9

Season the cheese sauce with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 10

Combine the cooked pasta, chicken, and cheese sauce in a large baking dish, mixing until well coated.

Step 11

Top the mixture with the remaining 0.5 cup of mozzarella cheese and 0.5 cup of Parmesan cheese.

Step 12

Bake in the preheated oven for 20 minutes until the cheese on top is melted and golden brown.

Step 13

Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2172.5g)

Amount per serving	% Daily Value*
Calories	4440.9

Total Fat 282.8g	0%
Saturated Fat 150.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1106.2mg	0%
Sodium 6688.5mg	0%
Total Carbohydrate 178.1g	0%
Dietary Fiber 14.4g	0%
Total Sugars 9.9g
Protein 252.3g	0%

Vitamin D 22.7IU	0%
Calcium 2713.1mg	0%
Iron 10.7mg	0%
Potassium 1736.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 23.7%

Carbs: 16.7%