Low Sodium Cheesy Chicken Pasta Bake
Indulge in comforting flavors with our Low Sodium Cheesy Chicken Pasta Bake—an irresistible twist on a classic casserole that’s perfect for health-conscious food lovers. Tender chicken seasoned with garlic and onion powder is paired with al dente penne pasta and smothered in a velvety, homemade low-sodium cheese sauce featuring cheddar and mozzarella. A simple roux made with unsalted butter and low-sodium chicken broth ensures creamy richness without the excess salt. Topped with bubbly, golden cheese and garnished with fresh parsley and basil, this dish is both hearty and wholesome. Ready in under an hour, it’s an ideal weeknight meal that doesn’t compromise on flavor or nutrition.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Cook the penne pasta in a large pot of boiling water according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Cut the chicken breasts into bite-sized pieces, season them with garlic powder, onion powder, and black pepper.
Add the chicken to the skillet and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter over medium heat.
Sprinkle the flour over the melted butter and stir continuously for 1-2 minutes to form a roux.
Gradually whisk in the low-sodium chicken broth, stirring constantly until the sauce thickens, about 5 minutes.
Reduce the heat and add 1 cup of the low-sodium cheddar cheese, stirring until melted and smooth.
Remove the skillet from the heat and stir in the cooked pasta, cooked chicken, and half of the mozzarella cheese.
Transfer the pasta mixture to the prepared baking dish.
Sprinkle the remaining cheddar cheese and mozzarella cheese evenly over the top.
Bake in the preheated oven for 20 minutes, until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley and basil before serving.
Nutrition Facts
Calories |
3529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 277.9 g | 101% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 4.2 g | ||
| Protein | 256.1 g | 512% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2111 mg | 162% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2207 mg | 47% | |
*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.
