Creamy pasta bakes are the kind of comfort food that can feel off-limits when you're managing acid reflux, but this one is built around ingredients that keep things gentle and satisfying. Instead of garlic or onion, leeks bring a mild, sweet depth to the sauce without the usual triggers, and the butter-and-flour base creates a rich, velvety coating that doesn't rely on anything acidic or spicy. Tender poached chicken and earthy cremini mushrooms make every forkful hearty and filling, while the low-sodium broth keeps the overall flavor balanced rather than sharp. The Parmesan melts right into the sauce for a savory, cheesy finish that feels indulgent without being heavy. A golden breadcrumb topping adds just enough crunch to make this feel like a proper special-occasion dinner, not a compromise meal. It serves six, so it's a great option for feeding a family or stashing leftovers for the week ahead. Let it rest for a few minutes before serving — the sauce settles beautifully and every slice holds together perfectly.
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Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~2 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
Leek can worsen reflux in some people, but the small amount in this recipe (~1/3 of a leek per serving) is likely tolerated by many with GERD. If you prefer to always avoid leek, please tap it and change its rating to Red.
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~2 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente — tender but with a firm, chalky center — about 1 minute less than the package directions. Drain in a colander and set aside.
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