Gluten free pasta recipes are a delicious solution for anyone avoiding gluten but craving a comforting, satisfying meal. With so many high-quality gluten free pasta brands available, it’s easier than ever to whip up a weeknight dinner that everyone will love. This recipe for Creamy Gluten Free Chicken and Spinach Pasta is rich, nourishing, and comes together in under 40 minutes—perfect for busy evenings or a cozy family dinner.
Ingredients
- 12 oz (340 g) gluten free penne or fusilli pasta
- 2 tbsp olive oil
- 1 lb (450 g) boneless skinless chicken breast, cut into 1-inch pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup (120 ml) low sodium chicken broth
- 1 cup (240 ml) heavy cream (or full-fat coconut milk for dairy-free)
- 2 cups (60 g) fresh baby spinach, roughly chopped
- 1/2 cup (50 g) grated Parmesan cheese (optional for dairy-free)
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp dried Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the gluten free pasta and cook according to the package instructions, stirring gently to prevent sticking. Reserve 1/2 cup pasta water, then drain and set aside.
- Cook the chicken: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté until golden and cooked through, about 5-7 minutes. Transfer chicken to a plate and cover to keep warm.
- Sauté the aromatics: In the same skillet, add remaining 1 tablespoon olive oil. Add the diced onion and cook, stirring often, until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Deglaze and simmer: Pour in the chicken broth, scraping up any browned bits from the skillet. Stir in heavy cream, Italian seasoning, and red pepper flakes if using. Simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
- Add spinach and cheese: Stir in chopped spinach and Parmesan cheese (if using). Cook until the spinach is wilted and the cheese is melted, about 2 minutes.
- Combine and finish: Return the cooked chicken to the skillet. Add the drained pasta and toss everything together, adding reserved pasta water a little at a time to loosen the sauce as needed. Taste and adjust seasoning with more salt and pepper.
- Serve: Divide among plates, garnish with fresh basil or parsley, and serve immediately.
Tips
- Substitutions: For a dairy-free version, use full-fat coconut milk and omit Parmesan, or use a plant-based cheese alternative. You can substitute turkey or shrimp for chicken.
- Choosing pasta: Brown rice, corn, or chickpea-based gluten free pasta all work well. Some brands hold up better; cook only until just al dente to avoid mushiness.
- Prevent sticking: Gluten free pasta can clump as it cools. Toss with a little olive oil after draining if you won’t combine it immediately with the sauce.
- Vegetable add-ins: Try adding halved cherry tomatoes, roasted red peppers, or steamed broccoli for more color and nutrition.
Serving Suggestions
- Pair with salad: Serve alongside a simple green salad dressed with olive oil and lemon for a fresh contrast.
- With gluten free bread: Enjoy with warm gluten free focaccia or a slice of toasted gluten free baguette to soak up the creamy sauce.
- As a main course: This dish is hearty enough to stand alone, but a side of roasted vegetables can round out the meal.
Variations
- Vegetarian: Omit chicken and add sautéed mushrooms or roasted butternut squash for a meatless option.
- Seafood: Swap chicken for peeled raw shrimp; cook just until pink and opaque, about 3 minutes per side.
- Pesto twist: Stir in 2 tablespoons of gluten free pesto with the cream for a bright, herby flavor.
- Tomato cream: Add 1/2 cup canned crushed tomatoes with the cream for a rosé-style sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to the pasta and warm gently on the stovetop over low heat, stirring frequently until just heated through. You can also microwave individual portions in 30-second increments, stirring between each, until hot. Note that gluten free pasta tends to soften more after refrigeration, so avoid overcooking when first preparing the dish.
Frequently Asked Questions
- Which gluten free pasta holds up best in creamy sauces?
Brown rice pasta and corn-based pastas tend to hold their shape and texture better in creamy sauces compared to some lentil or quinoa-based varieties. Always cook just until al dente and avoid overcooking, as gluten free pasta softens quickly. - Can I make this recipe ahead of time?
While you can cook the components in advance, gluten free pasta is best served fresh for optimal texture. If making ahead, store the sauce and chicken separately from the cooked pasta and combine just before serving, reheating with a splash of water as needed. - How do I prevent gluten free pasta from getting mushy?
Follow the package instructions closely and taste-test for doneness. Drain and rinse briefly with warm water to stop the cooking process, and toss with a little oil if not serving immediately. Avoid leaving the pasta sitting in water after draining. - Is this recipe suitable for people with celiac disease?
Yes, if you use certified gluten free pasta and check that all other ingredients (such as broth, spices, and cheese) are gluten free and not cross-contaminated. Always read labels carefully. - Can I freeze gluten free pasta dishes?
It’s not recommended, as gluten free pasta often becomes mushy and loses its texture after freezing and thawing. For best results, store in the refrigerator and consume within 3 days. - What are the best gluten free pasta brands?
Popular brands include Barilla Gluten Free, Jovial, Tinkyada, and Banza (chickpea-based). The best choice depends on your preferred flavor and texture; try a few to find your favorite.
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Gluten Free Pasta Recipes for Dinner: Easy, Flavorful Meals