Gluten free baked chicken alfredo is penne pasta, chicken and a homemade cream sauce layered with mozzarella and baked until the top is golden and bubbly. Use gluten free pasta and gluten free flour and nobody at the table can tell the difference.
The whole thing comes down to the pasta. Gluten free pasta keeps drinking up sauce in the oven, so I pull it off the stove early and let the bake finish the job. Which brands hold up and which ones turn to mush is further down the page.
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Gluten Free Chicken Alfredo Bake in 4 Steps
- Boil the gluten free penne 2 to 3 minutes short of the package directions, then drain it.
- Melt butter, cook the garlic, whisk in gluten free flour, then add the milk and cream slowly until the sauce coats the back of a spoon.
- Take the pan off the heat, stir in the Parmesan, then toss the sauce with the pasta and chicken.
- Layer it into a greased dish with mozzarella and bake at 375F for 20 minutes, uncovered.
Baked Chicken Alfredo Recipe
Love one-pot dinners? Try chicken sweet potato skillet and million dollar chicken casserole next!
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Readers Feedback
This was so delicious, took it to our potluck lunch and big hit, made it gluten free.
- Marion, our reader
Ingredients
- Penne pasta - this is our go-to pasta we have used for Chicken Bacon Pasta and Chicken Fajita Pasta recipes. Any small pasta with enough texture to cling onto that creamy sauce works perfectly. My next top picks: fusilli, ziti, and rotini. For the gluten free version I use brown rice penne, and I boil it 2 to 3 minutes less than the box says so it does not fall apart in the oven.
- Flour - this is what thickens the sauce, and a one-to-one gluten free blend does the job just as well as wheat flour. I use my own gluten free flour blend. Cook it in the butter for a full minute before any liquid goes in, otherwise the sauce tastes a little raw and floury.
- Alfredo sauce - this homemade sauce is seriously the simplest to whip up, and there's absolutely no reason not to give it a shot. Those store-bought jars? Meh, not great for you, and most of them are thickened with wheat flour, so they are off the table anyway if you are cooking gluten free. Always read the label on a jarred alfredo before you trust it.
- Chicken - leftover rotisserie chicken is convenient, but I prefer cooking fresh chicken. Chicken thighs, with their juicy tenderness, outshine boneless, skinless breasts any day.
- Milk + cream - for the richest, creamiest sauce, nothing beats the combination of whole milk and cream. While you can opt for half and half or more milk, using both milk and cream yields the most indulgent results.
- Cheese - load up on the gooey, melty cheeses, think quality Parmesan and mozzarella. While pre-grated works, I find grating fresh mozzarella yields the best melt!
- Garlic - you could skip this step, but it adds a necessary flavor kick to the Alfredo sauce, preventing it from being too bland. I typically use 1 ½ teaspoons of mixed garlic, but feel free to double it, especially if you love garlic.
The Best Gluten Free Pasta for a Pasta Bake
Not every gluten free pasta survives the oven, and this is the part most recipes skip. Here is what I have learned after making this one more times than I can count.
- Brown rice pasta. My first pick. It holds its shape through baking and it does not go gummy on you. I like Jovial or this brand.
- Corn and quinoa blends. Also great here, and the bite is the closest thing to regular penne.
- Chickpea and red lentil pasta. I skip these for a bake. They are lovely tossed straight with sauce, but they keep softening once they sit in hot sauce in the oven and you end up with mush.
Whichever one you buy, undercook it by 2 to 3 minutes. Gluten free pasta carries on absorbing sauce the entire time it bakes, so it needs to go into the dish with a proper bite left in it. This is the single thing that makes or breaks the dish.
Julia's Tip
Since the ingredients are already cooked, like the pasta and chicken, it's important to monitor the baking time closely.
Overcooking can lead to mushy and soggy pasta, especially if it absorbs too much sauce during baking.
How To Make Baked Chicken Alfredo - Step By Step Photos
- Preheat the oven to 375 degrees. Cook the pasta according to the package directions. Use leftover chicken or pan fry it for a couple of minutes until done.
- Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
- Pour in the milk and cream in batches, then simmer, whisking constantly, until the sauce has just thickened.
The sauce is ready when it coats the back of a wooden spoon.
- Season with salt and black pepper.
- Remove from the heat and stir in parmesan. Stir continuously until the cheese is melted.
- In a large bowl combine pasta, and chicken and pour in the sauce. Combine and mix well until all the pasta is nicely coated in the sauce mixture.
- Grease a baking dish (I used 8x11) lightly with oil or butter. Transfer half of the pasta mixture to the dish and top with 1 cup of mozzarella cheese. Repeat with one more layer of pasta and cheese.
- Bake for 20 minutes (uncovered), until cheese is melted and golden brown. Serve with fresh parsley.
What To Serve With Chicken Alfredo Pasta?
- Cucumber Salad
- Cabbage Salad
- Pico de Gallo
- Tomato Onion Salad
- Roasted asparagus
- broccoli or cauliflower
- garlic bread - oh, yum!
Tips
- You can easily scale down this pasta dish for fewer servings. Just halve the main ingredients and bake it in a smaller dish. Keep an eye on the baking time as it might need to be slightly reduced to prevent overcooking.
- You can use a variety of herbs in the pasta, like marjoram, thyme, rosemary, oregano, and basil, anything Italian will do the trick!
- More veg. Boost your veggie intake by adding blanched broccoli, cauliflower, asparagus, or spinach (whether frozen or fresh) just before baking.
- Don't forget to salt your pasta water when cooking the pasta.
Can I Substitute Heavy Cream?
Unlike authentic Alfredo sauce, the American version relies on heavy cream to smoothly melt the Parmesan, preventing clumping.
Other dairy substitutes have too much water content, hindering proper cheese melting. For this reason, I don't recommend substituting heavy cream.
How To Store Chicken Alfredo
- To Store. Leftovers can be refrigerated for 2-3 days. Pasta absorbs sauce over time, so add more Alfredo sauce when reheating. Warm in the oven until heated through or reheat individual portions as needed.
- To Make Ahead. You can prepare the pasta bake ahead of time, covering it and storing it in the fridge for up to 30 minutes to an hour. However, keep in mind that the pasta may start to absorb the sauce and could potentially overcook in the oven. Since assembling the dish takes just a few minutes, it's best to make it as fresh as possible right before baking.
- I don't recommend freezing leftovers as the pasta will become soggy and mushy once thawed.
Gluten Free Chicken Alfredo Questions
Is chicken alfredo gluten free?
Usually not. Regular pasta is made with wheat, and most alfredo sauces, jarred and restaurant both, are thickened with a wheat flour roux. This version is fully gluten free as long as you use gluten free pasta and a gluten free flour blend in the sauce.
What gluten free pasta holds up best in a bake?
Brown rice penne, or a corn and quinoa blend. Both keep their shape in the oven. Leave red lentil and chickpea pasta for dishes you serve straight from the pan.
Can I use gluten free flour in the alfredo sauce?
Yes, and you will not taste the difference. A one-to-one gluten free blend thickens almost exactly like wheat flour. Just cook it in the butter for a full minute before the milk goes in.
Can I make gluten free chicken alfredo dairy free as well?
Honestly, no, not this one. The sauce leans on real cream and Parmesan to melt smooth, and the dairy free swaps split or turn grainy in the oven. I would rather send you elsewhere than have it fail on you.
Can I assemble it ahead of time?
An hour ahead at most, and even then I would not push it with gluten free pasta. It keeps soaking up sauce while it waits and bakes up soft. Assembling takes about five minutes, so it is worth doing right before it goes in the oven.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
For a higher protein take on this, try my cottage cheese Alfredo next.
Recipe Card
Gluten Free Baked Chicken Alfredo
Ingredients
Equipment
Method
- Preheat the oven to 375 degrees. Cook the pasta 2 to 3 minutes short of the package directions, so it still has a bite (this matters most with gluten free pasta, which keeps absorbing sauce in the oven). Use leftover chicken or pan fry it for a couple of minutes until done.10 ounces penne pasta
- Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.3 cups cooked chicken, 1 ½ teaspoons garlic, 2 tablespoons flour
- Pour in the milk and cream in batches, then simmer, whisking constantly, until the sauce has just thickened. The sauce is ready when it coats the back of a wooden spoon.2 cups heavy cream, 1 cup whole milk
- Season with salt and black pepper.salt
- Remove from the heat and stir in parmesan. Stir continuously until the cheese is melted.¾ cup parmesan cheese
- In a large bowl combine pasta, and chicken and pour in the sauce. Combine and mix well until all the pasta is nicely coated in the sauce mixture.
- Grease a baking dish (I used 8x11) lightly with oil or butter. Transfer half of the pasta mixture to the dish and top with 1 cup of mozzarella cheese. Repeat with one more layer of pasta and cheese.3 tablespoons butter , 2 cups mozzarella cheese, cooking oil spray
- Bake for 20 minutes (uncovered), until cheese is melted and golden brown. Serve with fresh parsley. If you like this recipe, please leave a 5-star rating, thank you!2 tablespoon parsley
Nutrition
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Notes
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe is inspired and adapted from here.
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Nicole
Loved it! I had left over gf noodles and decided to try this recipe. Delicious!
Tink
This was soo good! My boyfriend loved it, thank you for the recipe!
Julia
Hi Tink, thank you for your comment!
Julie
Can you make this the night before and cook in oven before serving?
Julia
Hi Julie, this casserole is best when baked fresh.
Marion
This was so delicious, took it to our potluck lunch and big hit, made it gluten free.
Julia | The Yummy Bowl
Marion, thank you, glad to hear you made it for potluck!
Julia
This gluten-free recipe combines simple ingredients like penne pasta, chicken, and creamy alfredo sauce. A delicious one pot meal for our weekly rotation!