This Dairy-Free Chicken Broccoli Alfredo Bake uses a cashew-based sauce and gluten-free penne pasta. A delicious gluten-free meal!
It's dinner time. You want something hearty, healthy, and satisfying.
Combining chicken and broccoli, pasta, and a homemade paleo Alfredo sauce, you've got a dairy-free pasta bake to look forward to.
This is a weeknight meal the whole family will love.
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Why you'll love this recipe
- Healthy pasta bake
- Dairy-free creamy sauce
- Simple ingredients
Ingredients and substitutions
Here are a few quick notes about the key ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Gluten-free penne pasta - Use your favorite gluten-free pasta brand.
Onion - Yellow onion cooks up nicely with the garlic.
Chicken breast or thighs - Choose the type you prefer or have on hand.
Frozen broccoli - Using frozen makes this a quicker weeknight dinner. Fresh raw broccoli can be substituted.
Alfredo sauce - The dairy-free Alfredo cashew cream sauce recipe can be made a day ahead of time if desired to make meal prep a little easier.
The white sauce uses cashews, nutritional yeast, dairy-free milk, and spices for a vegan cheese flavor.
Olive oil - Extra virgin olive oil can be substituted with avocado oil.
Garlic - Minced garlic and onion help flavor the chicken.
Red pepper flakes - For just the slightest hint of spice!
Tip: Don't have frozen broccoli? Use this boiled broccoli method instead!
Step-by-step instructions
Before you start: Spray a 9x13 baking dish with cooking spray. Set aside. Preheat the oven to 400 degrees Fahrenheit.
Step 1: Prepare your dairy-free Alfredo sauce and set aside.
Cook the penne pasta to al dente according to package instructions, then drain and reserve a ¼ cup of pasta water. Set pasta water aside.
Step 2: While the pasta is cooking, heat the oil on medium heat in a large saucepan or Dutch oven. Add the onions and cook, stirring occasionally until they start to soften.
Then add garlic, and stir to combine.
Step 3: Add the chicken and brown the small chunks. Then add the broccoli, salt, pepper, and chili flakes.
Cook until broccoli is warm and the chicken is fully cooked.
Step 4: Stir the reserved pasta water into the Alfredo sauce. Add the pasta followed by the Alfredo sauce to the saucepan. Stir to coat.
Transfer mixture to prepared baking dish. Loosely tent with foil and bake for 10-13 minutes. The top of the pasta bake will be golden brown and creamy underneath.
Have leftover roasted chicken or rotisserie chicken? Skip the browning step and add the chicken with the broccoli.
Storage
This pasta bake is best the day it is made. If you have any leftovers of this dairy-free chicken pasta casserole, cover it with foil and store it in the refrigerator for 2-3 days.
Reheat the leftover pasta bake in the microwave or in the oven.
Serving suggestions
This baked pasta is hearty all on its own. But here are some ideas for side dish to serve with it:
- Side salad
- Extra veggies
- Garlic bread
- Soup
FAQs
Absolutely! Store the Alfredo sauce in an airtight container in the refrigerator. When you start preparing the recipe, remove the sauce from the refrigerator so it warms at room temperature.
The best way to thaw frozen broccoli is by placing it in a bowl and covering the florets with hot water. Allow the water to sit for a few minutes and then drain. Repeat this process if necessary.
Chicken breast and chicken thighs both work well here. Use whichever type of chicken you prefer. This is an excellent recipe for using what you have.
Want more chicken and broccoli for dinner?
Want more chicken dinner inspiration?
This dairy-free chicken and rice casserole might be right up your alley. And this instant pot broccoli makes getting in your veggies a breeze.
This dairy-free chicken tikka masala is delicious healthy comfort food. This miso chicken looks like a total weeknight win. And this keto teriyaki chicken would be a low-carb crowd-pleaser!
A ground chicken stir fry with rice noodles is an easy dinner too!
In the mood for a meatless meal?
Check out this plant-based comfort food recipe for black bean meatballs or the links below!
More gluten-free dinner recipes
Sloppy Joe Stuffed Sweet Potatoes
Curried Cauliflower and Broccoli Soup
Vegan Gluten-Free Mushroom Étouffée
Creamy Vegan Sweet Potato Soup
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Dairy-Free Chicken Broccoli Alfredo Bake
Ingredients
- 3 cups frozen broccoli florets thawed
- 2 tablespoons olive oil
- 1 lbs chicken breast or chicken thighs cubed
- 1 small onion chopped
- 2 cloves minced garlic
- couple pinches red chili flakes
- 1 recipe Dairy-Free Alfredo Sauce* (makes about 1 cup)
- ½ teaspoon salt
- 12 oz gluten-free penne
Instructions
- Spray a 9x13 baking dish with cooking spray. Set aside. Preheat the oven to 400 degrees Fahrenheit.
- Prepare your dairy-free Alfredo sauce and set aside. Cook the penne pasta according to package instructions, then drain and reserve a ¼ cup of pasta water. Set pasta water aside.
- While the pasta is cooking, heat the oil on medium in a large saucepan or Dutch oven. Add the onions and cook, stirring occasionally until they start to soften. Then add garlic, stir to combine.
- Add the chicken and cook to brown it. Then add the broccoli, salt, pepper, and chili flakes.
- Cook until broccoli is warm and chicken is fully cooked.
- Stir the reserved pasta water into the Alfredo sauce. Add the pasta followed by the Alfredo sauce to the saucepan. Stir to coat.
- Transfer mixture to prepare baking dish. Loosely tent with foil and bake for 10-13 minutes. The top of the pasta bake will be a golden brown and creamy underneath.
- Serve warm. Top with ground pepper or red chili flakes.
Jess
I loved this recipe so much as someone who can’t do dairy anymore but love that rich, creamy pasta taste. It was incredible!!
Tessa
Thank you, Jess! I love to hear that! :)
Liz
This looks great for an easy weeknight dinner!
Tessa
Totally!