This Gluten Free Chicken Alfredo recipe is the easiest one pan pasta dish you will make this year! Savory chicken breast combines with a creamy sauce that is melt-in-your-mouth perfection. If you know me, I love keeping the ingredients simple and the cook time to a minimum and this delicious gluten free Alfredo encapsulates that perfectly.
Quick Look: Gluten Free Chicken Alfredo
- ⏱ Prep Time: 5 minutes
- 🔥 Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes
- 🍲 Serving: 6 Bowls
- ⚡ Calories: 608 calories per serving
- 🍂 Flavor Profile: creamy sauce and tender chicken team up for perfection
- 👌 Difficulty: Easy, dinner will be ready before you even get the table set
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Gluten free chicken and pasta is a family favorite and I am always trying to come up with new and creative ways to elevate the dish. After perfecting my Lazy Lasagna I had the vision. Keep that same simple structure, but focus on a creamy Alfredo sauce to help drive the dish to a new level. The result was a perfect combination of Blackened Chicken Alfredo and my Chicken and Pasta Alfredo Bake.
I thrive in this part of the kitchen. Nothing beats putting on your favorite playlist, opening the spice drawer and letting my creative side through. I truly believe this is a skill anyone can teach themselves and this simple gluten-free chicken Alfredo recipe proves that. In fact, this skill is what helped create my viral Marry Me Chicken Pasta and Marry Me Shrimp Pasta hits.
Another big benefit of making this recipe is saving yourself time for making sides and even a dessert. My Green Beans with Bacon and Onions are a perfect pairing to help add some fresh veggies to the table. Rice and Peanut Butter Bars are also a lovely way to finish off dinner for a family that wants a sweet treat, without all the added sugar.
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Why You'll Love This Recipe
- Easy To Make: This gluten free creamy pasta recipe takes only 30 minutes to make and one pan. It's perfect for a busy weeknight or when you simply don't want to wait an hour or more for dinner. Get that Olive Garden flavor right at home!
- Simple Ingredients: Chicken, pasta, cheese, seasonings and some chicken stock are all you need to make this dish come together and I bet most of those are already in the pantry (or fridge).
- Customizable: As a mom of a picky eater and a nutritionist who is always looking out for her clients, I know the value of having dishes that can be tailored to your need!
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"We have been looking for the perfect chicken Alfredo gluten free pasta recipe for the longest time and this one is for sure our favorite. It has so much flavor and is so so simple to make. Thank you, Nicole!"
- Caroline
Key Ingredients
Check out the recipe card at the bottom of the page for a full list of ingredients and their exact amounts.
- Boneless Skinless Chicken Breasts: I prefer Springer Mountain Farms Chicken Breasts. I always use this brand because they never uses antibiotics or hormones, and never add animal by-products to its feed. It's also American Humane Certified, which I really love.
- Pasta: I used lasagna noodles to give it that classic feel without all the work. Something about a lasagna feel just hits home in my Italian heart.
- Cheese: I kept it simple in this one pot chicken Alfredo with just some basic Parmesan and mozzarella cheese.
- Seasonings: This recipe keeps it simple. All you need is garlic powder, paprika, onion powder, garlic powder, pepper, and salt to taste.
- Olive Oil: I prefer Costabile Olive Oil for its quality and purity. Use Code: 15GoldenGK for 15% off.
Flavor Variations
- Substitute Heavy Cream: If you want a creamier texture, you can substitute in heavy cream in for part, or all, of the chicken stock. Be aware pasta cook times might change slightly.
- Go Dairy Free: Dairy-free cheese is a perfect option for making this dish even more allergy friendly. Don't forget to switch the milk for your favorite non-dairy milk. Perfect for loved ones who are lactose intolerant.
- Use Different Noodles: I made this recipe with GF lasagna noodles but you can use any gluten-free pasta you want! Penne, spaghetti, and farfalle are all great options.
- Add Vegetables: I love adding broccoli into my recipes. It is loaded with good vitamins and can cook up quickly. Look to my Chicken and Broccoli Lasagna for inspiration! Shallot and leeks are also wonderful in this dish.
How to Make Gluten Free Chicken Alfredo
Step 1. Heat 2 tablespoons of olive oil on medium high heat. Once the oil is hot, add your diced chicken. Allow your diced chicken to cook for about three minutes each side until they reaches an internal temperature of 165°. Once the temperature has been reached, remove the diced chicken from the pan and place it in a bowl.
Step 2. In the same pan, on medium heat add 1 tablespoon of olive oil. Once the olive oil has heated up, sauté the onion, minced garlic, and seasonings: 1 teaspoon of salt, 1 tablespoon Italian seasoning, 1 teaspoon of basil. Cook for about three minutes or until the onion is translucent.
Step 3. Now that the onion is translucent, add in the milk, and the chicken broth. Mix well. Then add back in the cooked chicken and let the sauce come to a light boil.
Step 4. After the sauce starts boiling, add in the lasagna by standing them up across the pan, one by one. Once you have all of the lasagna pieces in, push them down gently into the sauce making sure to cover them all.
Step 5. Next, add the lid. Allow this to cook for about 25 minutes until the sauce has thickened and the noodles are al dente and soft.
Step 6. Remove the lid and add the cheese. Allow us to cook for 3 to 5 minutes until the cheese has melted. Add some parsley on top, plate and enjoy!
Expert Tips
- Adjust the Thickness: If your sauce is too thin, let it simmer for an extra minute at a time until you reach your desired consistency. If it is too thin, add more stock to thin it out. Avoid using flour to thicken the sauce!
- Keep at a Light Boil: Only bring your sauce to a very slight boil after adding the noodles to help it from over cooking or getting too thick too fast.
- Simmer for Longer: This is the part of the cooking where the flavors really develop. Give the dish time to come together and for the flavors to pop!
- Mix Carefully: Use a folding motion to mix the pasta into the sauce to prevent breaking your noodles.
Gluten Free Chicken Alfredo FAQ's
There are only a few small changes you will need to make. First, switch the traditional milk for almond milk, oat milk, or any non-dairy milk of your choosing. Second, opt for dairy-free cheese. Simple and effective for anyone looking to lower their dairy intake!
You can, but I don't think it will taste as good. If you plan to use the jar, use only a splash of milk when cooking. Too much milk will create a sauce that is too loose. Also be aware the pasta cook times will change slightly.
My favorite trick for chicken dishes is to use rotisserie chicken! Having it already cooked saves you time but it will sacrifice some flavor. Cooking the chicken first creates all the flavor for the base of the sauce.
Yes! Every recipe on my website is gluten free and celiac disease friendly. You can use traditional pasta with gluten as long as you do not have a gluten allergy.
★ Did you make this recipe? Don't forget to give it a star rating below! I would love to hear back from you! You can also FOLLOW ME on Instagram, Pinterest, Facebook, and TikTok for more delicious recipes.
📖 Recipe
Gluten Free Chicken Alfredo
Video
Ingredients
- 4 Springer Mountain Farms chicken breasts diced thin
- 2 tablespoon olive oil
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- 1 teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- 15-17 GF Lasagna sheets or regular sheets
- ½ onion diced small
- 2 tablespoon minced garlic
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1 teaspoon basil
- 1 teaspoon olive oil
- 2 cups milk
- ½ cup chicken broth
- 1 cup Mozzarella Cheese
- ¼ cup parmesan cheese
Instructions
- Heat 2 tablespoons of olive oil on medium high heat on the stove. Once the oil is hot, add your diced chicken.
- Allow your diced chicken to cook for about three minutes each side until they reaches an internal temperature of 165°.
- Once the temperature has been reached, remove the diced chicken from the pan and place it in a bowl.
- In the same pan, on medium heat add 1 tablespoon of olive oil. Once the olive oil has heated up, sauté the onion, minced garlic, and seasonings: 1 teaspoon salt, 1 tablespoon Italian seasoning, 1 teaspoon basil.
- Cook for about 3 minutes or until the onion becomes translucent.
- Once the onion is translucent, add in the milk, and the chicken broth. Mix well.
- Then add back in the cooked chicken and let the sauce come to a light boil.
- Then add back in the cooked chicken and let the sauce come to a light boil. Once the sauce is boiling, add in the lasagna by standing them up across the pan, one by one.
- Once you have all of the lasagna pieces in, push them down gently into the sauce making sure to cover them all. Next, add the lid.
- Allow this to cook for about 25 minutes until the sauce has thickened and the noodles are done and soft. Remove the lid and add the cheese.
- Remove the lid and add the cheese. Allow it to cook for 3 to 5 minutes until the cheese has melted. Serve and enjoy!
Notes
- If your sauce is too thick at the end, slowly use the reserved pasta water to thin it out. I recommend only one to two tablespoons at a time, so it doesn't become runny.
- Always add salt to your pasta water before boiling, to prevent the pasta from sticking. Additionally, you can run cold water over it after cooking.
- Put it in the refrigerator for up to 3 days in an airtight container.
- Reheat the entire dish in a skillet over medium-low heat or microwave individual portions at 1-minute intervals.
Caroline says
We have been looking for the perfect chicken Alfredo gluten free pasta recipe for the longest time and this one is for sure our favorite. It has so much flavor and is so so simple to make. Thank you, Nicole!
Nicole Kendrick says
Aww you are so sweet, girl! Thank you for leaving such positivity. All the best! -NK