Name: Healthy Chicken Broccoli Pasta Casserole : Creamy, Comforting & Dairy-Free Option
Prep time: PT-490155H23M2S
Cook time: PT-490155H23M2S
Total time: PT-490155H23M2S
Ingredients: 8 oz (≈ 225 g) whole‑wheat or gluten‑free pasta (penne, rotini or your choice); 2 cups cooked chicken breast, chopped or shredded; 3 cups broccoli florets (fresh or frozen, thawed); 1 Tbsp olive oil; 1 small onion, finely diced; 2 garlic cloves, minced; 2 Tbsp all‑purpose flour (or gluten‑free flour if needed); 1¼ cups unsweetened plain plant‑based milk (e.g., cashew, almond or soy) — use cashew/almond for neutral flavour. :contentReference[oaicite:0]{index=0}; 1 cup low‑sodium chicken or vegetable broth; 2 Tbsp nutritional yeast (optional, for “cheesy” flavour); ½ tsp smoked paprika; ¼ tsp nutmeg (optional); Salt & freshly ground black pepper, to taste; ⅔ to 1 cup dairy‑free shredded cheese (optional) or skip for fully dairy‑free. :contentReference[oaicite:1]{index=1}

Description

A hearty yet healthy dairy‑free casserole where tender chicken, vibrant broccoli and pasta come together in a creamy plant‑based sauce—for comfort without the heavy cream.

Ingredients

Scale

8 oz (≈ 225 g) whole‑wheat or gluten‑free pasta (penne, rotini or your choice)
2 cups cooked chicken breast, chopped or shredded
3 cups broccoli florets (fresh or frozen, thawed)
1 Tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
2 Tbsp all‑purpose flour (or gluten‑free flour if needed)
1¼ cups unsweetened plain plant‑based milk (e.g., cashew, almond or soy) — use cashew/almond for neutral flavour. :contentReference[oaicite:0]{index=0}
1 cup low‑sodium chicken or vegetable broth
2 Tbsp nutritional yeast (optional, for “cheesy” flavour)
½ tsp smoked paprika
¼ tsp nutmeg (optional)
Salt & freshly ground black pepper, to taste
⅔ to 1 cup dairy‑free shredded cheese (optional) or skip for fully dairy‑free. :contentReference[oaicite:1]{index=1}

Instructions

Pre‑heat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish and set aside.
Cook pasta according to package directions until just **al dente** (a minute or two less than full cook) and drain; set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add onion and sauté for ~3‑4 minutes until soft; add garlic and cook ~30 seconds more.
Sprinkle the flour over the onions and garlic and stir for ~1 minute to form a light roux.
Slowly whisk in the plant‑based milk and the broth, stirring constantly until mixture thickens slightly (about 2–3 minutes).
Stir in the nutritional yeast (if using), smoked paprika, nutmeg, salt and pepper to taste.
Add the cooked chicken, broccoli florets and drained pasta into the sauce and stir until everything is evenly coated.
Transfer the mixture into the prepared baking dish. Sprinkle the dairy‑free shredded cheese on top (if using).
Bake for ~15–20 minutes, until bubbly and the top is lightly golden.
Let rest for 5 minutes before serving—serves 4‑6.

Prep Time: 10 minutes
Cook Time: 25 minutes (including bake)
Category: Dinner

Nutrition

Calories: ≈ 300
Sugar: ≈ 4‑6 g
Sodium: ≈ 400‑550 mg
Unsaturated Fat: ≈ 5‑8 g
Trans Fat: 0 g