Gluten Free Chicken Pesto Pasta is more than just a recipe, it’s a bowl of comfort, a taste of home, and a weeknight lifesaver.
My story begins with a shift in identity, one I didn’t choose at first. As a classically trained chef from Tuscany, I grew up kneading pasta dough before I could spell “tagliatelle.” But years into my culinary career, my body began sending signals: unexplained fatigue, brain fog, and joint pain. The diagnosis? Gluten intolerance. And just like that, I had to relearn how to cook.
This Gluten Free Chicken Pesto Pasta was one of the first dishes I reinvented. I craved that deep, nutty pesto flavor, the seared chicken, and the satisfaction of twirling noodles on a fork. What I didn’t want? A stomachache. So, I got to work testing every gluten-free pasta brand I could find. And let me tell you, when it all came together on that first chilly October night, it was like finding home again.
Today, it’s one of the most requested meals in our house. It’s fast, nourishing, and endlessly adaptable. Whether you’re new to gluten-free eating or simply looking for a flavorful twist on a classic, this recipe might just become your new favorite too.
Gluten Free Chicken Pesto Pasta
Equipment
- large pot
- skillet
- strainer
Ingredients
Main Ingredients
- 8 oz gluten-free pasta penne or fusilli recommended
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts thinly sliced
- salt and black pepper to taste
- 1.5 cups cherry tomatoes halved
- 1/2 cup pesto store-bought or homemade, ensure gluten-free
- 1/4 cup grated Parmesan cheese optional
- 2 tbsp pine nuts optional, for garnish
- fresh basil leaves for serving
- reserved pasta water splash, as needed to thin sauce
Instructions
- Cook the Pasta:
Bring a large pot of salted water to boil. Cook gluten-free pasta according to package instructions. Drain and reserve ½ cup pasta water. - Sauté the Chicken:
While pasta cooks, heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Cook for 6–8 minutes until golden brown and cooked through. - Add the Tomatoes:
Add halved cherry tomatoes to the skillet and cook for about 3 minutes until slightly blistered. - Combine:
Lower heat. Add the drained pasta to the pan, then stir in pesto and a splash of reserved pasta water. Mix until evenly coated. - Finish & Serve:
Top with Parmesan cheese and pine nuts if using. Garnish with fresh basil and serve warm.
Notes
Ingredients List
Here’s what you’ll need for a warm, satisfying bowl of Gluten Free Chicken Pesto Pasta:
- 8 oz gluten-free pasta (penne or fusilli work best)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts (thinly sliced)
- Salt and black pepper, to taste
- 1½ cups cherry tomatoes, halved
- ½ cup pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese (optional)
- 2 tbsp pine nuts (optional for garnish)
- Fresh basil leaves, for serving
- Splash of pasta water to thin the sauce if needed
Tip: Make sure your pesto is gluten-free, some brands add sneaky ingredients that may not be safe. You can also try this with Easy Gluten-Free Pesto Pasta with Cherry Tomatoes as a variation.
Step-by-Step Instructions
- Cook the pasta: Boil a large pot of salted water and cook your gluten-free pasta according to the package instructions. Drain and reserve about ½ cup of pasta water.
- Sauté the chicken: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the chicken slices, season with salt and pepper, and cook until golden brown on both sides, about 6–8 minutes.
- Add tomatoes: Toss in the cherry tomatoes and cook for another 3 minutes until slightly blistered.
- Combine: Reduce heat and add cooked pasta to the pan. Stir in the pesto and a splash of reserved pasta water until the sauce evenly coats everything.
- Finish: Sprinkle with Parmesan and pine nuts, garnish with fresh basil, and serve hot.
This quick gluten-free recipe is perfect for busy weeknights or when you’re craving something cozy but still fresh. You can also serve it with a side of Baked Parmesan Crusted Chicken for added protein.
Tips for Success
Want the best Gluten Free Chicken Pesto Pasta every time? Here’s how to nail it:
- Choose the right pasta: Some gluten-free pasta brands get mushy. Go for brown rice, quinoa, or chickpea-based pasta for better texture.
- Salt your water generously, this is your only chance to season the pasta.
- Reserve pasta water: It’s full of starch and helps the pesto cling to the noodles like a dream.
- Don’t overcook the chicken: Thin slices cook quickly. Look for golden edges and juicy centers.
Looking for more one-pan options? Try our Lemon Herb Gluten-Free Chicken Skillet, another great dinner idea that keeps cleanup easy.
Recipe Variations
What makes this Gluten Free Chicken Pesto Pasta such a favorite is how customizable it is. Here are a few delicious twists:
- Dairy-Free: Use a dairy-free pesto and skip the cheese. Add a squeeze of lemon juice for brightness.
- Vegetarian: Swap the chicken for roasted zucchini or sautéed mushrooms.
- Extra greens: Add a handful of spinach or arugula when mixing in the pesto for extra nutrients.
- Nut-free: Use a sunflower seed-based pesto or skip nuts entirely.
If you love easy gluten-free dinners, check out Quick Gluten-Free Chicken Stir Fry or Sheet Pan Chicken Fajitas.
Storage & Reheating
This dish stores surprisingly well and makes great leftovers.
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet with a splash of water or broth to loosen the sauce. Avoid the microwave if possible, it can make gluten-free pasta rubbery.
- Freeze: Not recommended, gluten-free pasta changes texture when frozen and thawed.
Meal-prepping for the week? You’ll also love our Gluten-Free Chicken Dinner Recipes guide to mix things up.
Why This Recipe Is a Reader Favorite
This Gluten Free Chicken Pesto Pasta checks all the boxes:
- Ready in under 30 minutes
- Packed with protein and healthy fats
- Feels indulgent but won’t weigh you down
- Easy to make ahead
- Adaptable for dairy-free, nut-free, or vegetarian diets
And let’s be real: there’s something about that warm, herby pesto scent wafting through the kitchen that just feels like a hug.
If you’re craving that cozy Tuscan comfort, this bowl delivers every time.
FAQs
1. What gluten-free pasta works best for pesto dishes?
Rice-based pastas like fusilli or penne hold sauces well. Chickpea or quinoa pastas add extra protein and keep their shape.
2. Can I use store-bought pesto?
Absolutely! Just check that it’s certified gluten-free. Or make your own for extra freshness.
3. How can I make this dish dairy-free?
Choose a dairy-free pesto and skip the cheese. A little lemon zest can brighten the flavor.
4. What’s the best way to store leftovers?
Keep in the fridge for up to 3 days. Reheat gently in a skillet with a bit of broth or water.
Conclusion
Whether it’s a crisp fall evening or a busy weeknight, Gluten Free Chicken Pesto Pasta brings joy to the table. It honors my Tuscan roots, supports my gluten-free lifestyle, and satisfies my craving for real, vibrant food. I hope it becomes a staple in your kitchen, too, because no one should have to give up pasta night.