Low Sodium Cheesy Chicken Pasta Bake

Indulge in the comforting flavors of this Low Sodium Cheesy Chicken Pasta Bake, a guilt-free twist on a classic favorite! Perfect for those looking to reduce sodium without sacrificing flavor, this dish features tender, bite-sized chicken pieces seasoned to perfection, combined with al dente penne pasta and a creamy, cheesy sauce made with low-sodium chicken broth and shredded cheddar. Topped with a golden, bubbly layer of mozzarella and finished with fresh parsley and basil, this easy-to-make casserole is a wholesome, savory delight. Ready in under an hour, it’s perfect for busy weeknights or a make-ahead meal the whole family will love. A truly irresistible low-sodium dinner recipe that’s both satisfying and heart-healthy!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 12 ounces penne pasta
• 2 cups low-sodium chicken broth
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1.5 cups low-sodium cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Step 2

Cook the penne pasta in a large pot of boiling water according to package instructions until al dente. Drain and set aside.

Step 3

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 4

Cut the chicken breasts into bite-sized pieces, season them with garlic powder, onion powder, and black pepper.

Step 5

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

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter over medium heat.

Step 7

Sprinkle the flour over the melted butter and stir continuously for 1-2 minutes to form a roux.

Step 8

Gradually whisk in the low-sodium chicken broth, stirring constantly until the sauce thickens, about 5 minutes.

Step 9

Reduce the heat and add 1 cup of the low-sodium cheddar cheese, stirring until melted and smooth.

Step 10

Remove the skillet from the heat and stir in the cooked pasta, cooked chicken, and half of the mozzarella cheese.

Step 11

Transfer the pasta mixture to the prepared baking dish.

Step 12

Sprinkle the remaining cheddar cheese and mozzarella cheese evenly over the top.

Step 13

Bake in the preheated oven for 20 minutes, until the cheese is bubbly and golden brown.

Step 14

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

Nutrition Facts

Serving size	(1644.0g)

Amount per serving	% Daily Value*
Calories	3528.9

Total Fat 153.7g	0%
Saturated Fat 72.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 715.6mg	0%
Sodium 1493.1mg	0%
Total Carbohydrate 277.9g	0%
Dietary Fiber 14.0g	0%
Total Sugars 4.2g
Protein 256.1g	0%

Vitamin D 40.5IU	0%
Calcium 2110.8mg	0%
Iron 19.7mg	0%
Potassium 2207.1mg	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: 39.3%

Protein: 29.1%

Carbs: 31.6%