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Gluten Free Chicken and Broccoli Pasta Bake

Gluten Free Mummy
This gluten free chicken and broccoli pasta bake is a classic and comforting dish. Change it up by replacing the broccoli with some sliced red bell peppers or frozen garden peas.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 6 people


  • 3 chicken breasts diced
  • 1 head broccoli broken into florets
  • 1 onion diced
  • 250 g gluten free penne pasta
  • 250 ml fresh cream
  • 500 ml full fat milk
  • 3 tsp gluten free plain flour
  • 3 tsp water
  • 200 g gluten free breadcrumbs
  • 50 g grated cheddar
  • 1 tbsp rapeseed oil
  • salt and pepper to season


  • Preheat the oven to 180°C.
  • Cook the gluten free pasta until just al dente. Strain and set aside.
  • Heat a non stick pan to a medium/high heat. Once hot, add 1 tbsp rapeseed oil.
  • Add the chicken and cook for 2-3 minutes to seal.
  • Add the onion and the broccoli and continue to cook for a further 3-4 minutes until the onion is beginning to soften.
  • Season with salt and pepper. Add the milk and cream and cook for a further 4-5 minutes until the liquid has started to reduce.
  • Mix the gluten free flour with the water in a small bowl to form a paste. Add to the pan and cook, stirring continuously, for a further 2-3 minutes until the sauce starts to thicken.
  • Add the strained pasta to the pan. Stir until coated in sauce.
  • Transfer to an ovenproof dish. Sprinkle with gluten free breadcrumbs and grated cheddar. Bake in the preheated oven for 15-20 minutes until golden and bubbling.
Keyword broccoli, chicken, chicken and broccoli pasta bake, gluten free, pasta