Creamy Tuscan Chicken Pasta Bake (Gluten-Free and Irresistible)

Because we deserve carbs too.

Ever wanted to feed people like an Italian nonna? Meet your new obsession: Creamy Tuscan Chicken Pasta Bake (Gluten-Free). It’s rich, cheesy, and scandalously creamy. This bad boy combines juicy chicken, sun-dried tomatoes, spinach, and gluten free pasta all swimming in a garlicky cream sauce that’ll have you proposing marriage to your own casserole dish.

Does this recipe contain affiliate links? You bet it does! If you click and buy either Jovial or Barilla GF pasta then you will get a delicious dinner AND make us like 5 cents which helps to offset the cost of all of the vile gluten free pasta brands that we tested out so you don't have to.

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GLUTEN FREE CREAMY TUSCAN CHICKEN PASTA BAKE RECIPE

Ingredients

For the pasta & sauce:

• 12 oz gluten free penne or fusilli (Jovial or Barilla GF are your best bets)

• 1 lb chicken breast or thighs, cut into bite-size pieces

• 3 tbsp olive oil (divided)

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes, chopped (in oil, drained)

• 2 cups baby spinach

• 1½ cups heavy cream (or lactose-free cream if dairy hates you)

• ½ cup chicken broth

• ¾ cup grated parmesan (plus more for topping)

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional, but don’t be boring)

• Salt and pepper to taste

Optional finishing touches:

• A sprinkle of mozzarella before baking

• Fresh basil or parsley to serve

Yield: 6–8 servingsPrep time: 20 minutesCook time: 25 minutes

Directions

Cook the Pasta

Boil your gluten free pasta until just al dente, which is Italian for “don’t turn it into mush.” Drain, toss with a drizzle of olive oil to keep it from clumping and set aside.

Cook the Chicken

In a large skillet, heat 2 tbsp olive oil over medium-high heat.Season chicken with salt, pepper, and Italian seasoning.Sear until golden and cooked through (about 5–6 minutes). Remove to a plate and pick at it while you're doing all of the other stuff. You need protein.

Make the Sauce

In the same pan, add a touch more olive oil and sauté garlic for 30 seconds. Your kitchen will smell like a Michelin star restaurant and people will start drifting in asking "what's for dinner". It's annoying. Ignore them. Add sun-dried tomatoes, cream, chicken broth, and Italian seasoning. Simmer 3-4 minutes until thickened. Stir in parmesan and spinach until wilted. Does it look like 10 times too much spinach? Yes. Don't panic, it will shrink right down to nothing. Return the chicken to the pan and toss until everyone’s properly sauced.

Assemble the Bake

Mix pasta and sauce together in a 9x13 baking dish. Top with more parmesan.

Bake

Pop that beauty into the oven at 375 °F (190 °C) for 15–20 minutes, until it’s bubbly and golden at the edges.

Serve

Garnish with basil or parsley and prepare for applause (and maybe a marriage proposal).

STORAGE & REHEATING TIPS

Store leftovers in an 8-cup oven-proof Tupperware container. Keeps up to 5 days in the fridge.

To reheat, add a splash of broth or cream and reheat in the oven at 350 °F (175 °C) for 10–12 minutes, or microwave in 1-minute bursts if you’re too hungry to wait, stirring in between. If it separates add a little fat (more butter or cream-yay!) and it will behave again. Now do we eat these leftovers? Yes all the time! But if we were making it for guests, it's best done fresh as the pasta definitely softens up.

WHY YOU’LL LOVE IT

• It’s 100% gluten free, so your gut won’t plot against you.

• It’s creamy, cheesy, and yet still secretly classy.

• Perfect for meal prep or date night (if your date deserves carbs).

PRO TIPS

• Use high-quality gluten free pasta. Cheap stuff will turn the pasta water into soup and taste both clammy and gritty at the same time. You deserve better.

• Don’t overcook it! Pasta bake = cozy, not soggy.

• Add a squeeze of lemon after baking for a little zing (optional but delicious).

Looking for more carbalicious comfort food? Check out our gluten free lasagna recipe or this insane gluten free pizza crust recipe made with Fioreglut flour from Italy. It's life-changing.

FAQ: Your Burning Pasta Questions, Answered

Can I make this ahead of time?

Absolutely. Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Bake from cold for 25–30 minutes until bubbly and golden.

What’s the best gluten free pasta for this bake?

We love Jovial or Barilla Gluten Free—they hold their shape and don’t go mushy. Cook them just to al dente so they stay firm after baking.

Can I make it dairy free or lighter?

Yes! Use lactose-free or coconut cream and a dairy-free parmesan. It won’t taste exactly like Tuscany, but your tummy will thank you.

How do I reheat leftovers without drying them out?

Add a splash of broth or water, cover loosely, and reheat at 350°F (175°C) for 10–12 minutes, or microwave in 1-minute bursts. Stir between bursts to keep things silky.

Will the sauce separate when reheated?

It can a little- creamy sauces are dramatic like that. Add a splash of broth or cream, cover it, and reheat gently. A quick stir (or a teaspoon of butter) brings it right back to silky perfection.

Does it freeze well?

Yes. Freeze after baking and cooling. Thaw overnight, then reheat covered at 350°F until hot, adding a little broth if needed.

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