Gluten Free Chicken Alfredo
Creamy gluten free chicken Alfredo made with tender chicken, rich garlic parmesan sauce, and gluten free pasta. An easy restaurant-quality dinner ready in 30 minutes.
Servings: 6
Calories: 608kcal
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!
Video
Notes
Tips
- 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.
Nutrition
Calories: 608kcal | Carbohydrates: 64g | Protein: 45g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 124mg | Sodium: 1046mg | Potassium: 769mg | Fiber: 2g | Sugar: 5g | Vitamin A: 697IU | Vitamin C: 4mg | Calcium: 278mg | Iron: 1mg
