Chicken and Broccoli Pasta Casserole
This high-protein chicken broccoli pasta bake uses chickpea pasta and bone broth for 49 g of protein per serving. Gluten-free and ready in 35 minutes.
Ingredients
- 6 oz Shell pasta chickpea for optimal protein
- 1 lb Boneless skinless chicken breast cut into bite sized chunks
- 4 cups Broccoli florets
- 1 tbsp Olive oil
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Black pepper ground
- 1 cup Chicken bone broth low sodium
- 4 oz Cream cheese cut into chunks for easy melting
- 1 cup Shredded mozzarella divided
- 1/4 cup Parmesan grated
Instructions
- Preheat oven to 375°F
- Put the pasta water on the stove to boil, while that is heating up, trim your broccoli crowns into bite size pieces.
- Cook pasta according to package directions, during the last 3 minutes add broccoli to the pasta water to quickly cook.
- Drain and set aside. If using chickpea pasta be sure to rinse with hot water after you drain.
- While pasta cooks, chop chicken into bite sized chunks.
- Heat a large, deep, oven proof pan over medium heat. I use my Dutch oven for this.
- Add 1 TBSP olive oil to your pan.
- Add chicken to pan, season with garlic powder, onion powder and ground black pepper.
- Saute chicken until no longer pink, ~ 3-5 minutes.
- Add bone broth to the chicken, bring to a boil and then reduce to a slow simmer.
- Add cream cheese, I cut it into chunks before adding, this helps it melt faster.
- Once most of the cream cheese is melted, add 3/4 C shredded mozzarella, stir until melted and turn off the heat.
- Add pasta and broccoli to the pan, stir to combine.
- Cover and bake for 15 minutes.
- Top with the remaining 1/4 cup of mozzarella and parmesan cheese.
- Bake for 3-5 more minutes.
- Remove from the oven and let the dish rest for ~5 minutes before serving.
Notes
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Nutrition
Calories: 510kcalCarbohydrates: 31gProtein: 49gFat: 23gSaturated Fat: 10gSodium: 387mgFiber: 8gSugar: 2g
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