Dairy-Free Chicken Broccoli Alfredo Bake
This Dairy-Free Chicken Broccoli Alfredo Bake uses a cashew-based sauce and gluten-free penne pasta. A delicious gluten-free meal!
Servings 4
Calories 512kcal
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.
Notes
*The Dairy-Free Alfredo Sauce can be made the day before. Store in an airtight container in the refrigerator.
Nutrition
Calories: 512kcal | Carbohydrates: 55g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 537mg | Potassium: 682mg | Fiber: 14g | Sugar: 10g | Vitamin A: 460IU | Vitamin C: 65mg | Calcium: 107mg | Iron: 9mg