High Protein Chicken Pasta Bake
An easy dish made with protein pasta, mushrooms, broccoli, and chicken in a light cheese sauce. Perfect for meal prep!
Servings: 12 portions
Calories: 319kcal
Cost: 25
Equipment
- Dutch oven or oven-safe baking dish
- 4qt sauce pan
Ingredients
- 1 lb protein pasta We prefer the Barilla chickpea rotini
- 3-4 cups broccoli
- 3 tbsp butter
- 3 tbsp flour
- 1 whole onion, finely chopped
- 16 oz baby bella mushrooms
- 4 cloves garlic, pressed or finely diced
- 1 c chicken broth or base + water mixed
- 1.5 c skim milk (I use Fair Life for less carbs and additional protein)
- 1/2 t ground mustard
- 8 oz sharp cheddar cheese, shredded or chopped
- 2 lbs cooked, diced chicken
- 4 oz shredded reduced fat cheddar cheese
Instructions
- Preheat oven to 400.
- In a 4qt saucepan, cook the pasta in 2-3 qts of salted water.
- Just before the pasta is done, add in the broccoli to quickly blanch.
- Strain both and set aside.
- In a dutch oven or large skillet, melt butter over medium heat.
- Sauté onion in butter until translucent.
- Add in garlic and mushrooms and cook until tender.
- Mix in flour and broth. Stir until no clumps remain.
- Add milk and allow mixture to simmer for 2-3 minutes. Turn down the heat if it begins to boil.
- Season with ground mustard, salt, and pepper.
- Slowly mix in cheddar.
- Once mixture has thickened, turn off the heat.
- Combine mixture with cooked pasta, broccoli, and chicken.
- Bake for 15 minutes uncovered.
- Sprinkle with shredded cheese and bake for 5-10 additional minutes, until cheese is melted but not burned.
- Portion or serve.
