Chicken Free Chicken Alfredo Pasta Bake
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz gluten free penne pasta
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp garlic-infused oil
- ½ tsp salt
- ¼ tsp black pepper
For the Alfredo sauce
- 3 tbsp unsalted butter
- 3 tbsp gluten free flour
- 2 cups milk
- 1 cup heavy cream
- 1 ½ cups parmesan cheese, finely grated
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
For the bake
- 2 cups baby spinach, loosely packed
- ½ cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, finely grated
For serving
- 2 tbsp scallion green tops, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the gluten free penne for 2 minutes less than the package's al dente time — the pasta should be slightly underdone at the center, as it will finish cooking in the oven. Drain in a colander and set aside.
- 2
Pat the chicken breasts dry and season on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then shred or chop into bite-sized pieces.
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