Gluten & Dairy Free Chicken “Mac & Cheese” Pasta was born in my kitchen on a chilly October evening. I’d just returned from the farmers market, arms full of butternut squash and fresh herbs, craving something warm and nostalgic. Classic mac and cheese used to be my go-to comfort food. But after years of struggling with fatigue and brain fog, I learned I was gluten intolerant. Dairy wasn’t helping either. That discovery changed the way I cooked forever.
I refused to say goodbye to the creamy, cozy dishes I grew up with. Instead, I challenged myself to reimagine them. That’s how this Gluten & Dairy Free Chicken “Mac & Cheese” Pasta came to life. It’s everything I love: creamy, cheesy (without actual cheese), hearty from the shredded chicken, and wrapped around tender gluten-free pasta. And yes, it’s a hit with kids and grown-ups alike.
This dish has become one of the most-loved dinners on GoldenGlutenFree.com and pairs beautifully with easy sides like this no-knead gluten-free artisan bread or a simple green salad. Let me show you exactly how to make it.
Gluten & Dairy Free Chicken “Mac & Cheese” Pasta
Equipment
- large pot
- skillet
- blender
- saucepan
- strainer
Ingredients
Main Ingredients
- 8 oz gluten-free pasta elbow or shell
- 2 cups cooked chicken shredded, rotisserie-style works well
- 2 cups butternut squash peeled and cubed
- 1/2 cup coconut milk full-fat, canned
- 1/3 cup nutritional yeast
- 1 tbsp olive oil or avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1 tsp salt or to taste
- black pepper freshly ground, to taste
- gluten-free breadcrumbs or almond meal optional topping
Instructions
- Cook gluten-free pasta according to package directions in generously salted water. Drain and set aside.
- In a saucepan, cover cubed butternut squash with water. Boil until fork-tender, about 10–12 minutes. Drain and transfer to blender.
- To the blender, add coconut milk, nutritional yeast, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until very smooth. Add more milk or water to adjust consistency if needed.
- In a large skillet over medium-low heat, combine cooked pasta, shredded chicken, and the sauce. Stir gently to coat. Taste and adjust seasoning.
- Optional: Transfer mixture to a baking dish, sprinkle with breadcrumbs or almond meal, and broil for 2–3 minutes until golden.
- Serve warm with your favorite gluten-free sides or salad.
Notes
Nutrition
Ingredients You’ll Need
The secret to making this Gluten & Dairy Free Chicken “Mac & Cheese” Pasta feel indulgent without any dairy? A luscious sauce made from butternut squash, nutritional yeast, and a splash of coconut milk. Here’s what you’ll need:
- 8 oz gluten-free elbow or shell pasta
- 2 cups cooked, shredded chicken (rotisserie-style works great)
- 2 cups peeled and cubed butternut squash
- 1/2 cup full-fat canned coconut milk
- 1/3 cup nutritional yeast
- 1 tbsp olive oil or avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1 tsp salt (or to taste)
- Freshly ground black pepper
- Optional: gluten-free breadcrumbs or almond meal for topping
This sauce is creamy and rich but made from whole foods. The nutritional yeast brings out a cheesy flavor, while the coconut milk keeps it smooth without tasting coconutty. If you love this combo, try my gluten-free dairy-free pumpkin pie for dessert, it uses similar pantry staples.
Step-by-Step Instructions
1. Boil the Pasta
Cook your gluten-free pasta according to package directions. Be sure to salt your water generously, it’s the only chance to season the pasta itself. Once cooked, drain and set aside.
2. Make the Sauce Base
In a medium saucepan, add the butternut squash cubes and cover with water. Boil until fork-tender, about 10–12 minutes. Drain and transfer to a blender.
3. Blend the Sauce
To the blender, add coconut milk, nutritional yeast, garlic powder, onion powder, paprika, salt, and olive oil. Blend until very smooth. If needed, add a splash more coconut milk or water to loosen the sauce.
4. Assemble the Dish
In a large skillet, combine the cooked pasta, shredded chicken, and sauce over medium-low heat. Stir gently to coat everything. Taste and adjust seasoning with salt and pepper.
5. (Optional) Add Crunch
Want a crispy topping? Transfer the mixture to a baking dish, sprinkle with gluten-free breadcrumbs or almond meal, and broil for 2–3 minutes until golden.
6. Serve Warm
Serve straight from the skillet or baking dish. This pairs perfectly with a slice of gluten-free bread and some roasted veggies.
Tips for Success
- Use short pasta shapes: Elbows, shells, or penne hold the sauce best. Avoid spaghetti or long noodles.
- Don’t overcook gluten-free pasta: It gets mushy fast. Cook until just al dente.
- Make it nut-free: Use gluten-free breadcrumbs for topping instead of almond meal.
- Batch cook chicken: I often roast a few breasts at once and freeze the rest for future meals like gluten-free chicken dinner recipes.
Delicious Variations to Try
Once you’ve nailed the base recipe, it’s easy to make it your own. Here are some crowd-pleasing twists on this Gluten & Dairy Free Chicken “Mac & Cheese” Pasta:
1. Add veggies
Stir in steamed broccoli, peas, or spinach for color and nutrients. It’s a great way to sneak in greens, especially for picky eaters.
2. Spice it up
Add a pinch of cayenne or chili flakes for a subtle kick. Or swirl in a spoonful of dairy-free pesto for depth.
3. Make it vegan
Omit the chicken and use chickpeas or roasted cauliflower for a protein boost. It’s just as comforting.
4. Add a casserole twist
Transfer everything to a casserole dish and top with crispy onions or gluten-free casserole toppings for a baked version.
Storage & Make-Ahead Tips
This dish stores well and reheats beautifully, making it a great meal-prep option.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheat: Warm on the stovetop or in the microwave with a splash of water or coconut milk to loosen the sauce.
Meal preppers, this pasta pairs well with dishes like classic gluten-free meatloaf with mashed potatoes for a hearty rotation of family favorites.
FAQs about Gluten & Dairy Free Chicken “Mac & Cheese” Pasta
Can I use other plant-based milks instead of coconut milk?
Yes, oat milk or unsweetened almond milk can work, but the sauce may be less creamy.
What’s a good substitute for nutritional yeast?
You can try dairy-free cheese alternatives or a tablespoon of tahini for umami flavor, though nutritional yeast is best for a cheesy taste.
Can I make this recipe ahead of time?
Absolutely! Prepare everything and refrigerate. Reheat and serve when ready. Great for weeknights.
Is this recipe kid-friendly?
Very! It’s creamy, mild, and has that classic comfort food feel kids love, without any processed ingredients.
Final Thoughts
Comfort food doesn’t have to mean compromise. This Gluten & Dairy Free Chicken “Mac & Cheese” Pasta proves you can nourish your body and your soul at the same time. It’s warm, satisfying, and full of the creamy flavor we all crave, without any of the ingredients that leave you feeling heavy or bloated.
Whether you’re newly gluten-free or a long-time home cook looking for new dinner ideas, I hope this dish brings joy to your table like it does to mine. And if you’re planning your weekly meals, check out more favorites like gluten-free meals that fill you up or browse my easy gluten-free dinner recipes for more cozy inspiration.