Chicken Penne Pasta and Broccoli with Cheese Melts


  • 3 cup gluten free pasta
  • 1 tsp garlic powder
  • 2 cups broccoli, florets
  • 1 cup chicken breast fillet – previously cooked and diced 1/2-inch
  • 1.5 cup half and half cream
  • 1 tbsp flour
  • 0.125 cup chicken diced broth
  • 1 tsp salt
  • 0.5 tsp ground black pepper
  • 1 cup cheddar cheese shredded


  1. Preheat oven to 350 °F.
  2. In a large pot, bring 2 quarts of water to a Gradually stir in pasta and return to a boil. Cook uncovered for 8-10 minutes or until tender. Do not overcook. Drain well. Toss pasta with ½ teaspoon garlic.
  3. Fill a medium pot with water and bring to a boil. Add broccoli florets and cook for 5 minutes. Drain well. Sprinkle with remaining garlic.
  4. Transfer pasta and broccoli to a medium casserole dish (about 8” x 11”) coated with nonstick cooking spray. Add chicken. Mix
  5. In a small mixing bowl, mix ½ cup half-and-half with Whisk to remove lumps.
  6. In a medium skillet, heat chicken broth, salt, pepper, and the remaining half-and-half. Stir in half-and-half/flour mixture. Stir constantly and bring to a boil.
  7. Reduce heat to Stir frequently for 5 minutes. The sauce will thicken. Add cheese and stir until cheese melts. Remove from heat. Pour sauce over the chicken, broccoli, and pasta mixture.
  8. Cover casserole dish with lid or with Bake at 350 °F for 8 minutes. Remove from oven. Serve hot.

    Serves 6

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