Description
This Gluten-Free Creamy Tomato Chicken Pasta is a weeknight savior that tastes like a restaurant meal. Succulent pan-seared chicken breast is tossed with gluten-free penne in a velvety ‘pink sauce’ made from crushed tomatoes, garlic, parmesan, and cream. Finished with fresh spinach for a pop of color and nutrition, it is savory, comforting, and ready in under 30 minutes.
Ingredients
— The Pasta & Chicken —
12 oz gluten-free penne or fusilli pasta
1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
2 tablespoons olive oil, divided
1 teaspoon salt, divided
½ teaspoon black pepper
1 teaspoon dried oregano (or Italian seasoning)
½ teaspoon garlic powder
— The Creamy Tomato Sauce —
2 tablespoons butter
1 small yellow onion, finely diced
4 cloves garlic, minced
1 can (14 oz) crushed tomatoes (or tomato puree/passata)
2 tablespoons tomato paste (adds depth)
¾ cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese
3 cups fresh baby spinach
Fresh basil, chopped (for garnish)
Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions until al dente. Reserve ½ cup of the starchy pasta water, then drain and set aside.
2. Season Chicken: While the water boils, toss the cubed chicken with ½ teaspoon salt, pepper, oregano, and garlic powder.
3. Sear Chicken: Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer. Cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken to a plate.
4. Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the butter to the same skillet. Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Build the Sauce: Stir in the tomato paste and cook for 1 minute to caramelize it slightly. Pour in the crushed tomatoes and the remaining ½ teaspoon salt. Bring to a gentle simmer and cook for 3 minutes.
6. Make it Creamy: Lower the heat. Stir in the heavy cream and Parmesan cheese. Simmer gently for 2–3 minutes until the cheese melts and the sauce turns a lovely creamy orange-pink color.
7. Wilt Spinach: Add the fresh spinach to the sauce and stir until it wilts down (about 1–2 minutes).
8. Combine: Return the cooked chicken (and any juices) and the drained pasta to the skillet. Toss everything together until well coated. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it up.
9. Serve: Garnish with fresh basil and extra Parmesan cheese. Serve hot.
Notes
Pasta Timing: Gluten-free pasta can get mushy quickly. I recommend undercooking it by 1 minute, as it will finish cooking in the hot sauce.
Tomato Paste: Don’t skip the tomato paste! It adds a concentrated savory umami flavor that balances the richness of the cream.
Dairy-Free Option: Use full-fat canned coconut milk instead of heavy cream and a dairy-free parmesan alternative. The tomato flavor masks the coconut taste well.
Vegetable Boost: Feel free to add sautéed mushrooms, zucchini, or bell peppers along with the onions for extra veggies.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 32
- Cholesterol: 95