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Creamy Chicken & Veggie Chickpea Pasta Bake

Creamy Chicken & Veggie Chickpea Pasta Bake

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This cozy, one-pan pasta bake uses chickpea pasta, shredded chicken, and your choice of veggies for a creamy, gluten-free comfort meal. It’s rich in protein and fiber, lighter than traditional casseroles, and ideal for post-holiday reset meals that still feel indulgent.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Equipment

  • Large sauté pan or pot
  • 9X13 baking dish
  • whisk
  • colander
  • knife
  • cutting board
  • measuring cups & spoons
  • stirring spoon

Ingredients

For the Bake:

  • 8.8 oz (1 box) Barilla chickpea pasta (rotini)
  • 1 tbsp olive oil or avocado oil
  • 2 cloves garlic minced
  • 1/2 yellow onion diced
  • 2 cups broccoli florets chopped small
  • sub: 1 ½ cups chopped kale or 1 zucchini, diced and sautéed
  • 2 cups cooked shredded chicken rotisserie or leftovers

For the Cream Sauce:

  • 1 cup full-fat coconut milk or unsweetened almond milk
  • 1/2 cup chicken bone broth or veggie broth
  • 1 tbsp arrowroot starch or tapioca starch
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt or to taste
  • 1 tbsp nutritional yeast or goat cheese for extra richness Optional

Optional Toppings:

  • 2 tbsp grated Parmesan or dairy-free cheese
  • Crushed almond flour crackers or GF breadcrumbs for crunch

Instructions

  • Preheat oven to 375°.
  • Cook the pasta: Boil chickpea pasta in salted water until just al dente. Drain and set aside.
  • Sauté the veggies: In a large skillet, heat oil over medium. Sauté onion and garlic for 2–3 minutes. Add broccoli (or kale/zucchini) and cook until just tender, about 4–5 minutes. Stir in the chicken.
  • Make the creamy sauce: In a bowl or measuring cup, whisk arrowroot with a splash of broth until smooth. Add to a small saucepan with the rest of the broth, coconut milk, thyme, garlic powder, and salt. Simmer 3–4 minutes, whisking, until thickened slightly.
  • Combine and transfer: In a large bowl, combine pasta, veggie-chicken mixture, and sauce. Stir well to coat. Transfer to a greased 9x13 baking dish.
  • Top and bake: Sprinkle with optional cheese or crumbs. Bake at 375°F for 20–25 minutes until bubbly and golden on top.
  • Cool slightly before serving. Enjoy warm!

Video

Notes

Pro Tips:
  • For extra richness, stir in 1–2 tbsp goat cheese or plain Greek yogurt before baking.
  • To make it fully dairy-free, skip cheese and add nutritional yeast to the sauce.
  • This reheats beautifully — great for meal prep or next-day lunches.
  • Need it egg-free or AIP-friendly? Swap chickpea pasta for spaghetti squash or roasted sweet potatoes.
Nutritional Information per serving (may vary depending on ingredients used):
Calories: 379
Fat: 18g
Carbohydrates: 36g
Protein: 23g
Fiber: 9g
Course: dinner, holiday, Lunch, Main Course
Cuisine: Italian
Keyword: blood sugar friendly comfort food, chickpea pasta casserole, clean comfort food recipe, cozy winter dinner recipe, creamy chicken pasta bake, dairy-free pasta bake, easy chicken casserole, family-friendly pasta bake, gluten-free chicken pasta, gluten-free creamy chicken pasta, healthy comfort food recipe, healthy creamy chicken and veggie bake, healthy pasta bake for meal prep, healthy pasta bake recipe, high protein comfort food, high-protein gluten-free dinner, lightened-up chicken casserole, one pan chicken dinner, post Christmas reset meal, post-holiday meal ideas
Servings: 6
Calories: 379kcal