Description
A wholesome and comforting Healthy Chicken Broccoli Pasta Casserole made with whole wheat pasta, roasted broccoli, tender chicken, and a creamy cashew-based sauce, topped with melted cheese. This nutritious casserole is perfect for a family-friendly dinner, balancing protein, veggies, and fiber.
Ingredients
Scale
Pasta & Vegetables
- 8 ounces whole wheat rotini pasta (or any pasta)
- 3-4 cups broccoli florets
Protein & Dairy
- 3 cups cooked chicken, cubed
- 2 cups regular or vegan shredded cheese, divided (1 cup for mixing, 1 cup for topping)
Cashew Sauce
- 1/2 cup creamy cashew butter
- 3/4 cup unsweetened plain cashew milk (or almond milk)
- 1 cup chicken or vegetable broth
- 1/4 cup almond flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
Other
- 2 tablespoons avocado oil
- Salt and pepper, to taste
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Begin boiling a pot of water in preparation for cooking the pasta.
- Roast broccoli: Place the broccoli florets evenly in a 9×13 inch casserole dish. Drizzle with avocado oil and season with salt and pepper. Roast in the preheated oven for 15 minutes to bring out a tender yet slightly crisp texture.
- Cook pasta: While the broccoli roasts, cook the whole wheat rotini pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Make cashew sauce: In a bowl, whisk together creamy cashew butter, unsweetened plain cashew milk, chicken or vegetable broth, almond flour, garlic powder, paprika, dried parsley, salt, and pepper until you achieve a smooth and creamy sauce.
- Assemble casserole: To the roasted broccoli in the casserole dish, add the cooked pasta, cubed cooked chicken, 1 cup of shredded cheese, and the prepared cashew sauce. Stir thoroughly to combine all ingredients well. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Bake: Place the assembled casserole back into the oven and bake for 10-15 minutes, or until the cheese is fully melted and bubbly, creating a golden, appetizing crust.
- Serve: Remove the casserole from the oven and let it cool for a few minutes before serving to allow the flavors to meld and avoid burning.
Notes
- You can substitute the chicken with tofu or a plant-based protein to make this vegan.
- Using whole wheat pasta boosts the fiber content and keeps the dish hearty.
- Ensure the cashew butter is smooth for the creamiest sauce consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a dairy-free version, use vegan cheese alternatives.
