Satisfying Chicken Alfredo Pasta - Gluten Free Option!

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Gluten-Free Chicken Alfredo Bake is one of our go-to pasta dinners. This gluten-free recipe combines simple ingredients like penne pasta, chicken, and creamy alfredo sauce.

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 paste 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.

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