Creamy Chicken and Mushroom Gluten-Free Pasta Bake
A comforting, high-protein pasta bake made with chickpea pasta, tender chicken, mushrooms, and a rich cottage cheese sauce. Perfect for batch cooking and completely gluten-free.
Prep
15 min
Cook
30 min
Total
45 min
Makes
7 servings
Created together. Shared with you.
Made by Vanessa + Lila
Vanessa created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
30 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Blender · Food processor · Large skillet · Large pot
Time saver
Prep Ahead: You can assemble the dish a day prior and refrigerate covered. Add 5 to 10 minutes extra baking time if baking directly from the fridge.
Do these three things first
- 1Preheat your oven to 375°F (190°C) and light greasing of a 9x13-inch (23x33cm)…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 375°F (190°C) and…
- 01
Preheat your oven to 375°F (190°C) and…
Preheat your oven to 375°F (190°C) and light greasing of a 9x13-inch (23x33cm) baking dish is recommended.
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Bring a large pot of salted water…
Bring a large pot of salted water to a boil, then add the chickpea pasta and cook until just al dente according to package directions, about 7 to 9 minutes. Drain and return pasta to the pot.
Look for: just al dente according to package directions
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Heat a medium skillet over medium heat
Heat a medium skillet over medium heat, add the sliced mushrooms and coconut aminos, and saute until tender and browned, about 5 to 7 minutes.
Look for: tender and browned
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Combine the low fat cottage cheese
Combine the low fat cottage cheese, unsweetened almond milk, cornstarch, salt, black pepper, garlic powder, and dried parsley in a high-speed blender or food processor. Blend until completely smooth and creamy.
Look for: completely smooth and creamy
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Transfer the drained pasta
Transfer the drained pasta, cooked diced chicken, sauteed mushrooms, and blended cottage cheese sauce into the prepared 9x13-inch baking dish. Stir thoroughly until all ingredients are evenly coated.
Look for: all ingredients are evenly coated
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Top the pasta mix evenly with grated…
Top the pasta mix evenly with grated parmesan cheese and shredded mozzarella cheese.
Ready when: everything is assembled and ready to enjoy
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Bake uncovered at 375°F (190°C) for 20…
Bake uncovered at 375°F (190°C) for 20 minutes, until the cheese is melted and bubbling around the edges.
Look for: the cheese is melted and bubbling around the edges
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Allow to cool for 5 minutes before…
Allow to cool for 5 minutes before portioning into 7 equal servings.
Allow: 5 minutes
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