Gluten Free Chicken Alfredo (Lemon Chicken Pasta Bake GF DF)
This gluten-free, dairy-free lemon chicken Alfredo pasta bake brings creamy comfort and zesty brightness to the dinner table, perfect for cozy nights or family meals. Easy to make, allergy-friendly, and full of nostalgic Italian flavor.
Equipment
- skillet
- pot
- baking dish
- whisk
Ingredients
Main Ingredients
- 12 oz gluten-free penne or fusilli pasta
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast cut into bite-sized pieces
- salt and pepper to taste
- 3 cloves garlic minced
- 1 lemon zest and juice
- 1 tbsp fresh parsley chopped
- 1 tsp dried oregano
- 1 cup unsweetened oat or almond milk
- 1 1/2 tbsp gluten-free flour or cornstarch for thickening
- 3/4 cup dairy-free parmesan-style cheese like Violife
- 1/2 cup dairy-free mozzarella-style cheese for topping, optional
Instructions
- Step 1: Prep and Cook the Pasta
Cook the gluten-free pasta according to package directions, but reduce the cooking time by 1–2 minutes. Drain and set aside. - Step 2: Sauté the Chicken
In a large skillet, heat olive oil. Season chicken with salt, pepper, and oregano. Sauté over medium-high heat for 7–8 minutes until golden and cooked through. Add garlic, lemon zest, and juice. Stir and remove from heat. - Step 3: Make the Sauce
In a small pot, whisk milk and gluten-free flour. Heat gently while whisking until thickened, about 5 minutes. Stir in dairy-free parmesan. Season with salt and pepper. - Step 4: Assemble the Bake
In a large baking dish, combine the cooked pasta, chicken mixture, and Alfredo sauce. Toss to coat. Top with dairy-free mozzarella if desired. - Step 5: Bake to Perfection
Bake at 375°F (190°C) for 20 minutes or until bubbly and golden. Garnish with chopped parsley before serving.
Notes
Use fresh lemon juice for the best flavor. Slightly undercooking the pasta keeps it from going mushy after baking. For extra creaminess, add a splash more milk before baking if needed.
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