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    A Full Living » Recipes » Chicken

    Published: Jul 13, 2016 · Modified: Feb 23, 2022 by Briana · This post may contain affiliate links.

    Chicken Broccoli Pasta Casserole with Tomatoes and Mushrooms

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    Graphic with text of an upclose shot of chicken and veggie baked pasta with cheese

    This Creamy Chicken and Broccoli Pasta Bake with Tomatoes and Mushrooms is one for the whole family. It's incredibly delicious, easy to make, and reheats well so it's perfect for leftovers. We used a low carb pasta alternative for this dish for a hearty and rich yet low carb meal! It's full of creamy cheese, seared chicken thighs, and plenty of veggies. You may be able to get your kids to eat more vegetables because of this easy weeknight dinner.

    creamy low carb chicken and veggie pasta bake hot and steaming

    Here’s What You Need For This Creamy Low Carb Chicken and Veggie Pasta Bake:​

    • Chicken thighs
    • Unsalted butter
    • Kosher salt
    • Ground black pepper 
    • Italian seasoning
    • Yellow onion
    • Portobello mushrooms
    • Cherry tomatoes
    • Garlic
    • Cream cheese
    • Heavy whipping cream
    • Mozzarella cheese
    • Spinach (fresh or frozen)
    • Broccoli (fresh or frozen)
    • Low carb pasta or pasta replacement of choice, our favorite is Great Low Carb Bread Company
    flay lay of pasta bake in a cast iron skillet with mozzarella cheese

    Recipe Notes:

    Seasoning: Everything is sort of to taste in this recipe, just make sure you season your chicken thighs very well. We used salt, pepper and Italian seasoning. Adjust the seasonings again right before you top the dish with the remaining cheese. The cheese will add salt to the sauce. If you feel it needs more, add it then.

    Vegetables: You could use whatever vegetables your heart desires! During the time of quarantine, when we reworked this recipe, we had a lot of frozen veggies, so we opted to use spinach, broccoli, tomatoes, mushrooms, and onion. The choice is yours. Just be aware that different vegetables will affect the carb count and the flavor. You may need to prepare the vegetables differently if you decide to use different ones.

    Show Us Yours!: We also love when you guys try our recipes and share them with us! If you make this recipe, be sure to tag us on Instagram @afullliving so we can see it and share it! 

    handheld cheesepull of pasta with vegetables

    Need supplies for this recipe? We've linked our favorites above and right here in our Amazon Store! You don't pay anything extra if you shop using our link, but we get a small percentage of the sale. A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    Here's More Recipes You Will Love:

    • Low carb creamy chicken bacon spinach and mushroom pasta
    • Creamed spinach
    • Jalapeño popper chicken skillet

    Let's Make It! ​


    Preheat your oven to 350°F. Mince your garlic, slice your onions and mushrooms into thin strips. Prepare your frozen broccoli & spinach according to the package, drain of excess water, then set aside. Prepare your pasta of choice, then set aside.

    Heat your skillet over medium heat. Melt 2 tablespoon of butter. Season your chicken thighs liberally with salt, pepper and Italian seasoning, then add to the skillet. After the chicken is browned on both sides, remove from the skillet then set aside. Add the remaining 2 tablespoon of butter, and add in your onions with a pinch of salt to sweat them out a bit, about 3 minutes,

    chicken thighs searing in a pan
    caramelizing onions in a cast iron skillet

    Add in the tomatoes and mushrooms. Cook until soft, about 3-5 minutes, then add in your minced garlic. Cook until fragrant, about 30 seconds.

    adding tomatoes to mushrooms, tomatoes and onions
    fresh garlic in a skillet with tomatoes and onions and mushrooms

    Add in the cream cheese into blocks, moving around often until softened, then add in the heavy whipping cream and part of mozzarella cheese. Cook until a creamy sauce has formed, stirring often.

    Add in the spinach and broccoli.

    warming cream cheese with tomatoes, onions and mushrooms
    creamy vegetable sauce
    broccoli and spinach to creamy sauce

    Cut your chicken into bite sized pieces, then add into the creamy vegetable mixture. Taste the sauce, then adjust seasonings if need be. Stir in the noodles, then sprinkle on the rest of the shredded mozzarella over top.

    chicken with creamy cheese sauce and vegetables
    stirring pasta into a creamy sauce
    mozzarella cheese covering pasta in a skillet

    Transfer to the oven, and bake until cheese is golden brown and bubbly. Serve hot, and enjoy!

    creamy and cheesy pasta bake with chicken and vegetables

    If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.

    pasta bake with tomato and cheese with bokeh in the background

    Thanks for dropping by!

    If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support!

    Until Next Time,
    Briana & Chamere

    📖 Recipe

    pasta bake with tomato and cheese with bokeh in the background

    Creamy Low Carb Chicken and Veggie Pasta Bake

    Briana
    This Creamy Low Carb Chicken and Veggie Pasta Bake is one for the whole family. It's incredibly delicious, easy to make, and reheats well so it's perfect for leftovers. We used a low carb pasta alternative for this dish for a hearty and rich yet low carb meal! It's full of creamy cheese, seared chicken thighs, and plenty of veggies. You may be able to get your kids to eat more vegetables because of this easy weeknight dinner.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Main Course
    Cuisine American
    Servings 8 servings
    Calories 521 kcal

    Ingredients
      

    • 1.25 lbs chicken thighs
    • 4 tablespoon unsalted butter
    • 2 teaspoon kosher salt
    • ½ teaspoon ground black pepper (or to taste)
    • 1 teaspoon Italian seasoning (optional and to taste)
    • 125 grams yellow onion (about half a large onion)
    • 4 ounces portobello mushrooms
    • 9 ounces cherry tomatoes
    • 6 whole cloves of garlic
    • 8 ounces cream cheese
    • 4 ounces heavy whipping cream
    • 12 ounces mozzarella cheese, divided
    • 10 ounces frozen spinach, thawed and drained of excess water
    • 12 ounces frozen broccoli, warmed and drained of excess water
    • Low carb pasta or pasta replacement of choice (add whatever you use into your own macros because it varies a lot based on what you use)

    Instructions
     

    • Preheat your oven to 350°F. Mince your garlic, slice your onions and mushrooms into thin strips. Prepare your frozen broccoli & spinach according to the package, drain of excess water, then set aside. Prepare your pasta of choice, then set aside.
    • Heat your skillet over medium heat. Melt 2 tablespoon of butter. Season your chicken thighs liberally with salt, pepper and Italian seasoning, then add to the skillet. After the chicken is browned on both sides, remove from the skillet then set aside. Add the remaining 2 tablespoon of butter, and add in your onions with a pinch of salt to sweat them out a bit, about 3 minutes.
    • Add in the tomatoes and mushrooms. Cook until soft, about 3-5 minutes, then add in your minced garlic. Cook until fragrant, about 30 seconds.
    • Add in the cream cheese into blocks, moving around often until softened, then add in the heavy whipping cream and part of mozzarella cheese. Cook until a creamy sauce has formed, stirring often.
    • Add in the spinach and broccoli.
    • Cut your chicken into bite sized pieces, then add into the creamy vegetable mixture. Taste the sauce, then adjust seasonings if need be. Stir in the noodles, then sprinkle on the rest of the shredded mozzarella over top.
    • Transfer to the oven, and bake until cheese is golden brown and bubbly. Serve hot, and enjoy!

    Notes

    Pasta isn't included in the nutrition facts because it varies widely based on what brand or vegetable you use. Please make sure to add this into your own calculations. We love using Great Low Carb Bread Co. pasta or spaghetti squash, personally. 

    Nutrition

    Calories: 521kcalCarbohydrates: 11gProtein: 26gFat: 42gSaturated Fat: 21gTrans Fat: 1gCholesterol: 169mgSodium: 1046mgPotassium: 638mgFiber: 3gSugar: 4gVitamin A: 5688IUVitamin C: 49mgCalcium: 339mgIron: 2mg
    Tried this recipe?Leave a comment below and tag @AFullLiving on social!

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