Gluten-Free Cheesy Chicken Pasta Bake
Dive into comfort food bliss with this Gluten-Free Cheesy Chicken Pasta Bake, a hearty and satisfying dish perfect for family dinners or meal prep. Featuring tender gluten-free penne pasta, juicy chicken breast, and a medley of garlic, red bell peppers, and broccoli florets, this recipe packs both flavor and nutrition into every bite. The creamy sauce, made from heavy cream and gluten-free chicken broth, is elevated with the richness of melted mozzarella and Parmesan cheeses, creating a gooey, golden topping that’s irresistibly decadent. Quick prep and oven-baked convenience make this wholesome dish ideal for busy weeknights, while the gluten-free components cater to dietary needs without sacrificing taste. Garnished with fresh parsley for a burst of color and freshness, it’s a guaranteed crowd-pleaser! Perfect keywords: gluten-free dinner recipes, cheesy pasta bake, chicken casserole, easy weeknight meals.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Cook the gluten-free penne pasta according to package instructions until al dente. Drain and set aside.
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.
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.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic cloves and chop the red bell pepper.
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.
Pour the heavy cream and gluten-free chicken broth into the skillet, stirring to combine. Bring the mixture to a gentle simmer.
Add in 1.5 cups of the shredded mozzarella cheese and 0.5 cup of the grated Parmesan cheese, stirring until melted and smooth.
Season the cheese sauce with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Combine the cooked pasta, chicken, and cheese sauce in a large baking dish, mixing until well coated.
Top the mixture with the remaining 0.5 cup of mozzarella cheese and 0.5 cup of Parmesan cheese.
Bake in the preheated oven for 20 minutes until the cheese on top is melted and golden brown.
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.8 g | 363% | |
| Saturated Fat | 150.3 g | 752% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 6688 mg | 291% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 9.9 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2713 mg | 209% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1736 mg | 37% | |
*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.
