Gluten Free Chicken Alfredo
This Easy Gluten Free Chicken Alfredo Bake combines gluten-free pasta, cooked chicken, and a creamy Alfredo sauce into a comforting casserole. Perfect for busy evenings with minimal fuss.
Ingredients
Pasta and Chicken
- 8 oz gluten free pasta (penne or rotini) Cooked until just tender
- 2 cups cooked chicken Shredded rotisserie chicken or leftover chicken
Sauce Ingredients
- 3 tbsp butter For making the sauce
- 2 cloves garlic Fresh or jarred
- 1 cup heavy cream or half and half For the creamy sauce
- 1 cup Parmesan cheese Freshly grated for better melting
- 1 tsp salt To taste
- 1/2 tsp black pepper To taste
- 1 tsp Italian seasoning or parsley For added flavor
Topping
- 1 cup mozzarella cheese For topping, optional but recommended
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13 baking dish.
- Cook the gluten-free pasta in well-salted boiling water until just barely tender. Drain and set aside.
- In a large pan, melt the butter over medium heat. Add garlic and sauté until fragrant.
- Pour in the heavy cream and warm it up before stirring in the Parmesan cheese until smooth and slightly thickened. Season with salt, pepper, and Italian seasoning.
Baking
- Toss the drained pasta with the sauce and cooked chicken until well combined.
- Transfer everything into the greased baking dish and sprinkle mozzarella cheese on top.
- Bake for 18 to 22 minutes, or until hot and lightly golden on top. For extra browning, broil for 1 to 2 minutes, watching carefully to avoid burning.
Notes
For the best results, undercook the pasta slightly and use freshly grated Parmesan for a smooth sauce. Feel free to add vegetables like spinach before baking for extra nutrition.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 36gProtein: 28gFat: 27gSaturated Fat: 16gSodium: 730mgFiber: 2gSugar: 3g
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