Gluten-Free Penne Pasta with Chicken
Savor the comforting flavors of this Gluten-Free Penne Pasta with Chicken, a dish that perfectly balances indulgence and dietary needs. Tender bites of golden chicken complement silky gluten-free penne, all smothered in a luxurious garlic cream sauce infused with juicy cherry tomatoes and Parmesan cheese. Fresh basil adds a fragrant, herbaceous finish, making this pasta dish irresistibly vibrant and elegant. With simple preparation and wholesome ingredients like chicken broth and extra virgin olive oil, this recipe is both nutritious and satisfying, ideal for busy weeknights or casual gatherings. Ready in under an hour, this gluten-free masterpiece promises a delicious, crowd-pleasing meal that’s suitable for everyone, even those with gluten sensitivities.
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Recipe Information
Ingredients
- 12 oz Gluten-free penne pasta
- 1 lb Boneless, skinless chicken breasts
- 2 tbsp Extra virgin olive oil
- 3 Garlic cloves, minced
- 1.5 cups Cherry tomatoes, halved
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.75 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free penne pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the chicken breasts by patting them dry with paper towels. Cut them into bite-sized pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and sprinkle with salt and pepper. Cook for 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for another 3-4 minutes to reduce slightly.
Add the heavy cream to the skillet and stir well to combine. Bring the mixture back to a gentle simmer.
Stir in the grated Parmesan cheese, allowing it to melt into the sauce, then add the cooked chicken back to the skillet, along with the cooked pasta.
Toss everything together to ensure the pasta and chicken are well coated in the sauce. Cook for 2-3 more minutes so the flavors meld together.
Remove the skillet from the heat and stir in the chopped fresh basil. Serve hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 3162 mg | 137% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.8 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 862 mg | 66% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2228 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
