Description
This Gluten Free Chicken Pesto Pasta recipe offers a creamy, flavorful dish perfect for a quick and satisfying weeknight meal. Combining tender gluten-free penne with shredded cooked chicken, fresh spinach, grape tomatoes, mozzarella pearls, and a rich pesto cream sauce, it’s both hearty and fresh. Ready in just 30 minutes, it ensures a delicious, gluten-free option that everyone will enjoy.
Ingredients
Pasta
- 12 ounces gluten free penne noodles
- Water for boiling pasta (plus reserved pasta water)
- Kosher salt (up to 1 tablespoon for pasta water)
Sauce and Seasoning
- 1 tablespoon garlic infused olive oil
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 cup pesto
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
Main Ingredients
- 2 cups shredded cooked chicken
- 1 cup fresh baby spinach
- 1 cup grape tomatoes, halved
- 8 ounces fresh mozzarella pearls
- Shredded Parmesan cheese (optional, for topping)
Instructions
- Cook the Pasta: Fill a large saucepan with water, bring it to a boil, and season with up to 1 tablespoon of kosher salt. Cook the gluten free penne noodles according to package instructions until al dente. Reserve a bowl to catch some pasta water when draining.
- Prepare Fresh Ingredients: While the pasta cooks, rinse the baby spinach leaves thoroughly, slice the grape tomatoes in half, and separate the mozzarella pearls for easy incorporation.
- Make the Pesto Cream Sauce: In the same large saucepan (no heat needed), combine the garlic infused olive oil, heavy cream, grated Parmesan, pesto, 1/4 teaspoon kosher salt, cracked black pepper, and crushed red pepper flakes. Stir these ingredients until they form a smooth, creamy pesto sauce.
- Combine Pasta and Sauce: Add the drained gluten free penne back into the saucepan with the creamy pesto sauce. Gently stir to coat every piece of pasta evenly in the sauce.
- Add Chicken and Vegetables: Stir in the shredded cooked chicken, baby spinach, halved grape tomatoes, and mozzarella pearls. The warmth of the pasta and sauce will slightly wilt the spinach and soften the mozzarella, enhancing flavor and texture.
- Adjust Consistency and Serve: Pour about 1/2 cup of the reserved pasta water into the pasta mixture and stir well. If the sauce feels too thick or dry, gradually add more pasta water until creamy and smooth. Optionally, top with additional shredded Parmesan cheese and serve warm.
Notes
- Reserve some pasta water before draining the noodles; it helps to loosen and creamify the sauce if needed.
- Use garlic infused olive oil to keep the recipe low FODMAP friendly while maintaining garlic flavor.
- Shredded cooked chicken can be prepared ahead or substituted with rotisserie chicken for convenience.
- Adjust crushed red pepper flakes based on your preferred spice level.
- This recipe is naturally gluten free when using gluten free pasta.
