There’s something undeniably comforting about a bubbling casserole pulled fresh from the oven, especially as crisp autumn air rolls in. One of the most requested dishes in my kitchen every fall is this Creamy Gluten Free Chicken Alfredo Bake, a twist on a classic that’s as nourishing as it is nostalgic.
Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is a dish that blends my heritage with my health journey. Growing up, Sundays meant chicken alfredo or lasagna at my nonna’s table, always rich, always homemade. Years later, after discovering my gluten intolerance, I set out to recreate that creamy, oven-baked goodness using ingredients that fuel the body without sacrificing flavor. After many trials (and more than a few flops), this version became a staple.
What makes this dish a crowd favorite? It’s hearty, full of flavor, and weeknight-friendly. With tender chicken, a creamy, garlic-rich sauce, and gluten-free pasta baked to perfection, it hits every comforting note. Whether you’re feeding your family or prepping ahead for busy nights, this one delivers.
Creamy Chicken Alfredo Pasta Bake
Equipment
- saucepan
- large skillet
- large mixing bowl
- whisk
- 9×13 inch baking dish
- wooden spoon or spatula
Ingredients
- 3 cups cooked gluten-free penne or fusilli pasta
- 2 cups cooked shredded chicken
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.25 tsp ground nutmeg (optional)
- 3 tbsp butter
- 2 tbsp gluten-free all-purpose flour
- 2 cups milk of choice (dairy or unsweetened almond)
- 0.5 cup grated parmesan cheese
- 1 cup shredded mozzarella
- 0.5 cup plain cream cheese
- 0.5 cup mozzarella or Italian blend cheese (for topping)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Boil gluten-free pasta according to package directions, undercooking it by 1 minute. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to make a roux. Gradually whisk in milk and cook until thickened. Lower heat and stir in parmesan, mozzarella, and cream cheese until smooth.
- In a skillet, heat olive oil. Sauté chopped onion for 3 minutes, then add garlic and cook 1 minute. Add shredded chicken, salt, pepper, and garlic powder. Mix well.
- In a large bowl, combine pasta, chicken mixture, and Alfredo sauce. Mix until well coated. Transfer to a greased 9×13" baking dish.
- Top with remaining cheese. Bake at 375°F (190°C) for 20 minutes until bubbly and golden. Rest for 5 minutes before serving. Garnish with parsley.
Notes
Nutrition
Ingredients for Creamy Gluten Free Chicken Alfredo Bake
This bake is all about simplicity and satisfaction. Here’s what you’ll need:
For the base:
- 3 cups cooked gluten-free penne or fusilli pasta
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg (optional)
For the sauce:
- 3 tablespoons butter
- 2 tablespoons gluten-free all-purpose flour
- 2 cups milk of choice (dairy or unsweetened almond)
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella
- ½ cup plain cream cheese
For topping:
- ½ cup mozzarella or Italian blend cheese
- 2 tablespoons chopped parsley (for garnish)
Ingredient Tips:
- If using a store-bought rotisserie chicken, double-check that it’s gluten-free.
- For dairy alternatives, opt for almond milk and dairy-free cream cheese/mozzarella that melt well.
- Nutmeg adds that classic depth to Alfredo sauce but is totally optional.
Step-by-Step Instructions
This dish comes together in under an hour, just enough time to warm your kitchen and your spirit.
1. Cook the Pasta
Start by boiling gluten-free pasta according to the package directions. Undercook it slightly, about 1 minute less than recommended, since it’ll finish cooking in the oven.
2. Make the Alfredo Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the milk and cook, stirring constantly, until the sauce thickens (about 5 minutes). Reduce the heat and stir in parmesan, mozzarella, and cream cheese until smooth.
3. Sauté the Veggies
In a skillet, heat olive oil over medium heat. Add the onion and cook until soft, about 3 minutes. Add minced garlic and cook 1 more minute. Stir in shredded chicken, salt, pepper, and garlic powder.
4. Combine Everything
In a large bowl, mix the pasta, chicken mixture, and Alfredo sauce until evenly coated. Transfer to a greased 9×13″ baking dish.
5. Bake It
Top with remaining mozzarella. Bake at 375°F (190°C) for 20 minutes or until bubbly and golden on top. Let it rest for 5 minutes, garnish with parsley, and serve.
You’ll find it fits perfectly into busy weeknights or cozy weekends in. The texture? Creamy and rich without feeling heavy. The flavor? Classic comfort with just enough depth to make it special.
Tips for Success
Want your Creamy Gluten Free Chicken Alfredo Bake to turn out perfect every time? Here’s what to keep in mind:
Don’t overcook the pasta: Gluten-free pasta tends to get mushy if baked too long. Slightly undercook it before mixing with the sauce.
Use quality cheese: A good Parmesan and mozzarella make a world of difference in both flavor and meltability. Grate fresh when possible.
Stir the sauce constantly: Avoid clumps by whisking as you pour the milk into the roux. Don’t rush this step, smooth sauce is key.
Let it rest after baking: This helps the dish set and makes slicing easier.
Double the batch: This bake freezes beautifully. Assemble, cover tightly, and freeze before baking. When ready to eat, bake from frozen at 350°F for 45–50 minutes.
For another easy dinner that’s just as filling, check out this Gluten-Free One Pot Green Chili Chicken Rice or explore the full roundup of Easy Gluten-Free Dinner Recipes.
Delicious Variations
No matter your flavor preferences or dietary needs, there’s room to get creative:
With veggies: Stir in sautéed mushrooms, baby spinach, broccoli florets, or roasted butternut squash before baking for extra nutrition and color.
With a crunch: Top the bake with gluten-free breadcrumbs or crushed rice crackers mixed with a little olive oil for a crispy, golden finish.
Dairy-free version: Use a dairy-free butter substitute, unsweetened almond or oat milk, and plant-based cheeses. Brands like Daiya or Violife melt well and keep the dish creamy.
Protein swap: Try turkey or chopped gluten-free sausage instead of chicken. For a vegetarian option, add roasted chickpeas or tofu.
Inspired alternative: If you like this one, you might also enjoy this Baked Parmesan Crusted Chicken for an extra crispy dinner night.
You can even take inspiration from Cottage Cheese Alfredo for a lighter protein-packed twist that uses blended cottage cheese in place of heavy cream.
How to Store and Reheat
This bake stores like a dream, and tastes just as good reheated.
Storage:
- Let the casserole cool completely.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing:
- Freeze in portions or as a whole unbaked dish wrapped tightly with foil.
- Label with the date and bake-from-frozen instructions.
Reheating:
- Oven: Reheat at 350°F covered for 20–25 minutes or until heated through.
- Microwave: Scoop into a microwave-safe dish, cover loosely, and heat in 1-minute intervals until hot.
For more comforting chicken dinners, don’t miss the creamy goodness of Gluten-Free Chicken Noodle Soup or the crispy satisfaction of Gluten-Free Chicken Tenders.
FAQs About Creamy Gluten Free Chicken Alfredo Bake
Can I make this ahead of time?
Yes! Assemble everything and store in the fridge (uncooked) for up to 24 hours. Bake just before serving.
What pasta works best?
Penne or fusilli hold sauce well. Use high-quality gluten-free pasta to avoid breaking or mushy texture.
Can I use rotisserie chicken?
Absolutely. Just make sure it’s certified gluten-free. This saves time and adds flavor.
Is it freezer-friendly?
Yes. Assemble, cover tightly, and freeze. Bake directly from frozen, just increase bake time to about 45–50 minutes at 350°F.
Conclusion
Creamy Gluten Free Chicken Alfredo Bake is more than just a dish, it’s comfort in every bite, a memory in every forkful. It brings together everything I love about Italian-American cooking: bold flavor, wholesome ingredients, and that family-style feeling we all crave when the leaves begin to fall.
So whether you’re trying to keep dinner simple or want to impress your guests with a warm, bubbling casserole, this recipe is a winner. And if you’re ever looking for more hearty weeknight meals, take a look at Gluten-Free Meals That Fill You Up or whip up a quick Chicken Stir-Fry with Veggies.