Sriracha Chicken and Broccoli Gluten Free Macaroni and Cheese is the perfect meal for the entire family to enjoy! Gluten free cheesy pasta is combined with chicken and broccoli and then topped with gluten free bacon breadcrumbs.
Pasta is the ultimate comfort food. After a long day there is nothing better than making a big batch of macaroni and cheese with the freshest flavors. Today I’m sharing the recipe for a tasty macaroni and cheese meal that you will want to make again and again. Sriracha Chicken and Broccoli Gluten Free Macaroni and Cheese combines everything you love about homemade macaroni and cheese with spicy sriracha flavor, fresh broccoli, chicken and bacon. Thanks to Barilla‘s gluten free pasta, this meal can be enjoyed by everyone.
For this recipe I used Barilla Gluten Free Penne Pasta. As a tasty alternative to regular pasta, the gluten free pasta is made with a blend of corn and rice. The pasta has the same classic pasta taste and texture that you love. By using Barilla Gluten Free Penne Pasta, you can create a meal that the entire family will enjoy.
This macaroni and cheese comes together easily. Cooked pasta is combined with broccoli, chicken and a creamy sriracha cheese sauce made with freshly grated cheddar and Monterey jack cheese. Crispy cooked bacon is mixed with gluten free breadcrumbs to create a flavorful bacon breadcrumb topping. You can add more or less sriracha sauce depending on your taste preference. You can even save time by cooking the chicken in advance or by using rotisserie chicken that you purchase at the store.
The best thing about this pasta is that it tastes great as leftovers. I like to cook it at the beginning of the week and enjoy as leftovers throughout the week. Enjoy it as a back to school dinner meal or even as an impressive date night recipe. After you make this pasta once, you will want to make it again and again. Add it to your weeknight menu and enjoy the cheesy goodness of homemade Sriracha Chicken and Broccoli Gluten Free Macaroni and Cheese!
Sriracha Chicken and Broccoli Macaroni and Cheese
- 1 pound Barilla Gluten Free Penne Pasta
- 1 bunch broccoli cut into bite-sized florets
- 1 tablespoon olive oil
- 4 slices bacon chopped into small pieces
- 1/2 cup gluten free breadcrumbs
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 3 tablespoons gluten free flour I use a gluten free flour blend
- 1 cup chicken broth
- 1 cup whole milk
- 1/3 cup sriracha sauce*
- 4 ounces cheddar cheese grated
- 4 ounces Monterey jack cheese grated
- 1 pound cooked chicken breasts or rotisserie chicken chopped into bite sized pieces
- salt and pepper
- Cook the pasta in a large stockpot of water according to the package instructions. Three minutes before the pasta is cooked, add the broccoli florets and cook with the pasta for the remaining time. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Cook bacon until crispy. Drain fat from pan and return bacon to heat. Add the breadcrumbs and cook until crispy, about 3 to 4 minutes.
- To make the cheese sauce, in a large stockpot or skillet set over medium-high heat, melt the butter. Add the garlic and sauté for one minute. Whisk in the flour until combined and cook for one additional minute. Slowly whisk in the chicken broth until the mixture is smooth. Add the milk and sriracha sauce and whisk until combined. Cook for two additional minutes. Remove from the heat and stir in cheddar and Monterey jack cheese. Stir until the cheese is melted and the mixture is smooth.
- Add the cooked pasta, broccoli and chicken to the cheese sauce. Toss well until combined. Top with bacon breadcrumbs, season with salt and pepper and serve immediately.
Nutrition InformationCalories: 577, Fat: 22g, Saturated Fat: 10g, Cholesterol: 93mg, Sodium: 692mg, Potassium: 637mg, Carbohydrates: 56g, Fiber: 4g, Sugar: 4g, Protein: 37g, Vitamin A: 890%, Vitamin C: 77.6%, Calcium: 303%, Iron: 2.3%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.