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–+ servings
Creamy Glutenfreie Pumpkin Chicken Alfredo with pumpkin sauce and chicken in a bowl.

Glutenfreie Pumpkin Chicken Alfredo

A creamy and comforting gluten-free pasta dish incorporating pumpkin, perfect for chilly nights and easy to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4 servings
Calories 450 kcal

Ingredients
  

Pasta and Chicken

  • 8 oz Gluten free pasta (penne, rotini, or elbow) Under-cook by 2 minutes before baking.
  • 2 cups Cooked chicken, chopped or shredded (rotisserie works great)

Sauce Ingredients

  • 1 cup Pumpkin puree (100 percent puree)
  • 1 cup Milk of choice (unsweetened almond milk or regular milk) Adjust consistency with more milk as needed.
  • 1 cup Parmesan cheese Plus more for topping.
  • 2 cloves Garlic (fresh or garlic powder) Adjust to taste.
  • 1 medium Onion (optional) Adds flavor to the sauce.
  • 2 tbsp Olive oil or butter
  • 1 tsp Italian seasoning Adds flavor.
  • to taste Salt and pepper Season to taste.

Vegetables

  • 2 cups Veggies like spinach, broccoli, peas, zucchini, or mushrooms Use what you have; stir spinach in at the end.
  • 1 cup Mozzarella cheese (optional) For a melty top layer.

Instructions
 

Preparation

  • Cook the gluten free pasta in salted water until just shy of done. Drain and set aside.
  • In a large pan, warm olive oil or butter over medium heat. If using, add chopped onion and then garlic, stirring for a minute until fragrant.

Make the Sauce

  • Stir in pumpkin puree, milk, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until smooth, adjusting thickness with more milk if needed.
  • Add cooked chicken and any choice of veggies, mixing well.

Combine and Bake

  • Toss the cooked pasta with the sauce mixture and pour everything into a greased baking dish.
  • Top with mozzarella and additional Parmesan if desired.
  • Bake at 375°F for 18 to 25 minutes, until bubbly. Broil for 1 to 2 minutes for extra browning if desired.
  • Let sit for 5 to 10 minutes before serving for better scooping.

Notes

This dish can be assembled ahead of time and refrigerated for up to 24 hours; add 5 to 10 minutes to bake time if starting from cold. Freezing is possible, but pasta may soften; thaw overnight in the fridge and reheat gently.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 5gSugar: 5g
Keyword Chicken Pasta Bake, comfort food, Gluten-Free Pasta, Healthy Dinner, Pumpkin Alfredo
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