Dairy-Free Cheesy Chicken Pasta Bake
Indulge in the ultimate comfort food with this Dairy-Free Cheesy Chicken Pasta Bake—an irresistible recipe that's both creamy and gluten-free! Perfect for those seeking dairy-free dinner options, this dish features tender, seasoned chicken breast, gluten-free pasta, and a velvety, dairy-free cheese sauce made with almond milk and cream cheese alternatives. Packed with fresh herbs like basil and parsley, this bake is bursting with flavor and topped with bubbly, golden dairy-free cheddar-style shreds. With diced tomatoes adding a touch of brightness, and a quick prep time of 20 minutes, this family-friendly recipe is an ideal choice for busy weeknights or weekend gatherings. Serve hot and watch it become the star of your dinner table!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces gluten-free pasta
- 2 cups dairy-free cheese shreds (cheddar style)
- 8 ounces dairy-free cream cheese
- 1 cup unsweetened almond milk
- 0.25 cup chopped fresh basil
- 0.25 cup chopped fresh parsley
- 14.5 ounces diced tomatoes (canned, drained)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with garlic powder, onion powder, salt, and black pepper.
In a large pan over medium heat, add olive oil and sear the chicken breasts for 5 minutes on each side until golden brown.
Remove the chicken from the pan and let it rest for a few minutes before slicing into bite-sized pieces.
While the chicken is cooking, boil the gluten-free pasta according to the package directions. Once cooked, drain and set aside.
In a saucepan, combine the dairy-free cream cheese and almond milk over low heat. Stir until the cream cheese is fully melted and smooth.
Add one cup of the dairy-free cheese shreds to the saucepan and continue stirring until melted and well incorporated.
In a large mixing bowl, combine the cooked pasta, sliced chicken, cheese sauce, drained diced tomatoes, and half of the chopped basil and parsley. Mix thoroughly.
Transfer the mixture to a greased baking dish and top with the remaining dairy-free cheese shreds.
Bake in the preheated oven for 20-25 minutes or until the top is bubbly and golden.
Garnish with the remaining basil and parsley before serving.
Nutrition Facts
Calories |
3790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7345 mg | 319% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 14.4 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 3288 mg | 253% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2078 mg | 44% | |
*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.
