Chicken and Broccoli Pasta Bake
This Chicken and Broccoli Pasta Bake is a creamy, comforting dish perfect for those following a CKD-friendly diet. With lean protein, kidney-friendly vegetables, and a low-sodium sauce, it’s crafted to provide a satisfying meal without compromising on flavor. Perfect for a family dinner or make-ahead option, this pasta bake offers a nutritious and delicious way to enjoy classic comfort food.
As a Registered Dietitian with over 25 years of experience, I specialize in creating recipes that meet the dietary needs of individuals with Chronic Kidney Disease. My dedication to CKD nutrition comes from my personal journey of helping family members manage their kidney health through safe, evidence-based dietary choices. I ensure each recipe aligns with the latest CKD guidelines, offering practical, kidney-friendly meals that are easy to prepare and enjoy.

This Baked Chicken and Broccoli Pasta is crafted to fit within a CKD-friendly diet by focusing on low-sodium, low-potassium, and kidney-safe ingredients. With lean chicken breast, broccoli, and a creamy almond milk-based sauce, it provides essential nutrients while avoiding high-sodium seasonings and dairy-based ingredients that may be harder on the kidneys. Designed to be flavorful and satisfying, this recipe allows those with CKD to enjoy a comforting meal without compromising their dietary needs.
I love eating all my kidney friendly Chicken entrees, but this one is perfect for making ahead and eating with friends over. You can try this with our kidney friendly broccoli salad with bacon, or a spicy cucumber salad.
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Ingredients in Pasta Bake Chicken and Broccoli
This Chicken and Broccoli Pasta Bake brings together wholesome ingredients like lean chicken, fresh broccoli, and a creamy, dairy-free sauce made with almond milk and a touch of parmesan. Each ingredient is thoughtfully chosen to create a flavorful, kidney-friendly meal that’s as nutritious as it is comforting.
- Rotini pasta – Adds a satisfying base and chewy texture that holds up well in a bake.
- Broccoli florets – Brings a nutrient-rich vegetable component, packed with fiber and vitamins.
- Chicken breast – A lean protein source, providing flavor and heartiness to the dish.
- Olive oil – Used to cook the chicken, adding healthy fats and enhancing flavor.
- Sauce
- Minced garlic – Provides a robust flavor and aroma, enhancing the savory profile.
- White onion – Adds sweetness and depth, balancing the sauce’s flavors.
- Unsalted butter – Adds richness to the sauce without extra sodium.
- All-purpose flour – Thickens the sauce for a creamy consistency.
- Reserved pasta water – Helps bind the sauce while adding a bit of starchy flavor.
- Almond milk – A kidney-friendly, lower-potassium milk alternative that adds creaminess.
- Grated parmesan cheese – Offers a sharp, nutty flavor without overwhelming sodium.
- Fresh thyme – Adds a touch of earthiness, complementing the savory ingredients.
- Black pepper – A basic seasoning to enhance the overall flavor profile.
- Texas Twist – Adds a unique seasoning blend, giving the dish a bit of a flavorful kick.
See recipe card for quantities.
How To Make Broccoli Chicken Pasta Bake
Now that we have our ingredients ready, let’s bring this delicious dish to life with a few simple steps. Follow along to create a creamy, comforting Chicken and Broccoli Pasta Bake that’s perfect for a nutritious, kidney-friendly meal.
- Step 1:Preheat the oven to 350'F
- Step 2: In a large saucepan, cook the rotini to al dente (according to package directions without the salted water). A minute before the pasta is done, add the broccoli so it cooks a little. Reserve 1 cup of the pasta water, and drain the broccoli and pasta in the colander and set aside.
Step 3: Dice the chicken into small ½ - 1 in pieces. While the pasta is cooking, add 1 tablespoon olive oil to a sauce pan. Cook the chicken completely so it's no longer pink inside and set aside.
- Step 4: Once you are done cooking the pasta, using the same pan melt the butter on the stovetop. Add the onions and cook for 4 minutes, then add the garlic and continue to cook for 1-2 minutes.
- Step 5: Add in the flour and stir well, absorbing all the butter and coating the onions and garlic in a thick white paste. Cook for 1 minute.
- Step 6: Add in the 1 cup of reserved pasta water. Whisk constantly to avoid lumps forming. Add the almond milk and increase the heat to medium high, bringing the sauce to a boil for 4-5 minutes.
- Step 7: As the sauce starts to thicken, add in the parmesan cheese and thyme and whisk to combine. Add the black pepper.
Step 8: Cook at a simmer while stirring for 5-7 minutes, until the sauce becomes a creamy pourable consistency, like gravy.
Step 9: Add the chicken, broccoli and pasta to the sauce. Stir to combine well.
Using pan spray, coat the bottom and sides of a 8x11 baking dish and add the pasta mixture to the dish.
Step 10: Using pan spray, coat the bottom and sides of a 8x11 baking dish and add the pasta mixture to the dish.
Step 11: Bake covered in the oven for 15 minutes, then uncover and allow the top to become crispy - about 10 more minutes. Remove from oven and allow to sit for about 5 minutes to firm up.
Hint: Cut Broccoli into Small Pieces: Smaller broccoli pieces will cook evenly and blend well with the pasta, making each bite balanced and flavorful.
Substitutions
To further customize this recipe, here are some CKD-friendly substitutions to consider:
- Coconut Milk Substitute: For a creamier, dairy-free sauce, try using light coconut milk as an alternative to almond milk. It adds richness and is still kidney-friendly when used in moderation.
- Cauliflower in Place of Broccoli: Use cauliflower florets instead of broccoli for a similar texture with slightly lower potassium content.
Storage
To keep your Chicken and Broccoli Pasta Bake fresh and maintain its CKD-friendly qualities, follow these storage recommendations:
- Refrigeration: Allow the pasta bake to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until heated through.
- Freezing: For longer storage, you can freeze the pasta bake. After cooling, cut it into individual portions and wrap each serving tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator before reheating.
- Reheating: To preserve texture and flavor, reheat the thawed pasta bake in the oven at 350°F for about 20-25 minutes, or until heated through. If it seems dry, you can add a splash of almond milk or reserved pasta water before reheating to restore creaminess.
By following these storage suggestions, you can enjoy this delicious and nutritious dish while adhering to your CKD dietary needs!
Top Tip
Add extra herbs for flavor: Fresh herbs like basil or parsley make great garnishes and can boost flavor without adding sodium, perfect for CKD-friendly meals.
FAQ
Yes, you can substitute rotini with any other pasta shape you prefer, including whole wheat or gluten-free options. We chose rotini pasta because it would grab onto the sauce and keep it so you would have delicious flavor in every bite.
If almond milk is unavailable, you can use other plant-based milks like unsweetened soy milk or oat milk, ensuring they are free of added sodium. Alternatively, low-sodium chicken or vegetable broth can be used, but be mindful of the sodium content.
Absolutely! Simply omit the chicken and add more vegetables, such as bell peppers, zucchini, or mushrooms. You can also incorporate legumes like chickpeas for added protein.
Yes, this recipe is designed to be CKD-friendly, featuring lower-potassium ingredients. However, portion sizes and individual dietary needs can vary, so it’s always best to consult with a healthcare professional or dietitian regarding your specific potassium intake.
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Pairing with Broccoli and Chicken Bake
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PrintChicken and Broccoli Pasta Bake
This Chicken and Broccoli Pasta Bake is a deliciously creamy, kidney-friendly meal that’s perfect for dinner. Enjoy a low-sodium, nutritious dish that’s easy to make and ideal for those managing CKD.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Entree
- Method: stove top
- Cuisine: american
- Diet: Low Salt
Ingredients
2 cups dried rotini pasta
2 cups broccoli florets, cut into small pieces
12 ounces uncooked chicken breast
1 tablespoon olive oil
Sauce
3 tablespoon minced garlic
½ cup diced white onion
2 tablespoon unsalted butter
¼ cup all purpose flour
1 cup reserved pasta water
2 cups almond milk
½ cup grated parmesan cheese
1 teaspoon fresh thyme
½ teaspoon black pepper
1 tablespoon Texas Twist
Instructions
1. Preheat the oven to 350'F
2. In a large saucepan, cook the rotini to al dente (according to package directions without the salted water). A minute before the pasta is done, add the broccoli so it cooks a little. Reserve 1 cup of the pasta water, and drain the broccoli and pasta in the colander and set aside.
3. Dice the chicken into small ½ - 1 in pieces. While the pasta is cooking, add 1 tablespoon olive oil to a sauce pan. Cook the chicken completely so it's no longer pink inside and set aside.
4. Once you are done cooking the pasta, using the same pan melt the butter on the stovetop. Add the onions and cook for 4 minutes, then add the garlic and continue to cook for 1-2 minutes.
5. Add in the flour and stir well, absorbing all the butter and coating the onions and garlic in a thick white paste. Cook for 1 minute.
6. Add in the 1 cup of reserved pasta water. Whisk constantly to avoid lumps forming. Add the almond milk and increase the heat to medium high, bringing the sauce to a boil for 4-5 minutes.
7. As the sauce starts to thicken, add in the parmesan cheese and thyme and whisk to combine. Add the black pepper.
8. Cook at a simmer while stirring for 5-7 minutes, until the sauce becomes a creamy pourable consistency, like gravy.
9. Add the chicken, broccoli and pasta to the sauce. Stir to combine well.
10. Using pan spray, coat the bottom and sides of a 8x11 baking dish and add the pasta mixture to the dish.
11. Bake covered in the oven for 15 minutes, then uncover and allow the top to become crispy - about 10 more minutes. Remove from oven and allow to sit for about 5 minutes to firm up.