Gluten Free Chicken Alfredo Bake Recipe
Easiest gluten free chicken alfredo bake recipe. Quick pasta tech using simple ingredients for a creamy, cheesy, satisfying dinner the whole family loves.Â
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 12 oz gluten-free penne or rotini pasta
- 2 cups cooked chicken, shredded or cubed
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 ½ cups grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the Pasta: Cook the gluten-free pasta according to the package directions to al dente. Drain and set aside.
- Create the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer for 2-3 minutes.
- Cheese Please!: Reduce heat to low. Gradually whisk in 1 cup of the Parmesan cheese, the mozzarella, salt, pepper, and nutmeg. Stir until the cheese is melted and the sauce is smooth.
- Combine Everything: Add the cooked pasta and chicken to the sauce. Gently stir until everything is coated.
- Bake to Perfection: Pour the mixture into the prepared baking dish. Sprinkle the remaining ½ cup of Parmesan cheese over the top. Bake for 20-25 minutes, or until the top is golden and bubbly.
- Serve and Enjoy!: Let it cool for 5 minutes before serving. Garnish with fresh parsley.
Notes
An easy and delicious gluten-free chicken alfredo bake, perfect for a comforting weeknight dinner. Tender chicken and pasta in a creamy, garlicky sauce with a golden cheese crust.
Nutrition
- Serving Size: 6 servings
- Calories: 645 kcal
- Sugar: 3 g
- Fat: 38 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g