Go Back
–+ servings
cheesy chicken pasta bake.
Julia

Gluten Free Baked Chicken Alfredo

4.89 from 9 votes
Gluten free baked chicken alfredo is our go-to pasta dinner. Penne, chicken and a homemade cream sauce, baked under a layer of mozzarella. Use gluten free pasta and a gluten free flour blend and it comes out every bit as creamy as the regular version.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 706
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 10 ounces penne pasta cooked al dente, GF if needed
  • 3 cups cooked chicken diced
  • 3 tablespoons butter or ghee
  • 2 tablespoons flour use gluten-free blend if needed
  • 1 ½ teaspoons garlic minced
  • 1 cup whole milk
  • 2 cups heavy cream
  • ¾ cup parmesan cheese grated
  • 2 cups mozzarella cheese shredded
  • salt to taste
  • black pepper to taste
  • cooking oil spray I use avocado or olive oil
  • 2 tablespoon parsley chopped, for serving

Equipment

Method
 

  1. 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
  2. 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
  3. 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
  4. Season with salt and black pepper.
    salt
  5. Remove from the heat and stir in parmesan. Stir continuously until the cheese is melted.
    ¾ cup parmesan cheese
  6. 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.
  7. 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
  8. 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

Calories: 706kcalCarbohydrates: 22gProtein: 41gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 207mgSodium: 569mgPotassium: 390mgFiber: 1gSugar: 5gVitamin A: 1884IUVitamin C: 2mgCalcium: 458mgIron: 2mg

Video

Notes

Use the right gluten free pasta. Brown rice penne or a corn and quinoa blend hold their shape in the oven. Chickpea and red lentil pasta go mushy in a bake, so save those for dishes you serve straight from the pan.
Undercook the pasta by 2 to 3 minutes. Gluten free pasta keeps absorbing sauce while it bakes, so it needs a real bite left in it when it goes into the dish.
Check your flour. A one-to-one gluten free blend thickens just like wheat flour. Cook it in the butter for a full minute before adding the milk so the sauce does not taste floury.

Tried this recipe?

Let us know how it was!