Chicken Pasta Dinner ~ Gluten-Free Option

This Chicken Pasta Dinner is a crowd-pleaser, that is for sure. Your family will love it, and it’s a fantastic entree to serve guests as well. Chicken Pasta Dinner looks fancy but is very easy to prepare.

The name doesn’t tell you much about this dish. The truth is, I never really came up with anything unique to call it. Whenever we would have it for dinner, I would say, “You know…that Chicken Pasta Stuff,” and I guess it just stuck.

This recipe can be made gluten-free by replacing the flour with any gluten-free flour or flour blend. I used Bob’s Red Mill Baking Mix. I replaced the pasta with Bionature gluten-free elbows, one of my favorite brands. It doesn’t fall apart, and it’s delicious.

If counting Weight Watcher points, 1/4 of the recipe with 1 cup of cooked pasta (regular or gluten-free) is 11 points. The pasta counts as 5 points. Serve this with a salad and some fruit, and you have a satisfying meal.

Here’s a tip – don’t overcoat the chicken pieces with flour, or the sauce will be too thick. Stick to the suggested amounts.

• Skinless chicken breasts
• Four (gluten-free if necessary)
• Olive oil
• Chopped onion
• Fresh mushrooms
• 24 oz jar Classico Tomato & Basil Pasta Sauce
• White wine (any type)
• Dried parsley
• Basil
• Sugar
• Salt
• Pepper
• Pasta Shells or Penne or gluten-free
• Parmesan Cheese (optional) or dairy-free parmesan.

**I double or triple the recipe to ensure we have leftovers for the freezer. The gluten-free pasta I prefer for this recipe is an elbow or penne.

This is such a great-tasting dish. I hope you try it.

Print Recipe

5 from 1 vote

Chicken Pasta Dinner

Cubed chicken breast in a flavorful marinara served over regular or gluten-free pasta.

Course: Main Course

Cuisine: Italian

Keyword: chicken pasta dinner, egg-free, gluten-free chicken pasta, no nuts recipe, recipes for chicken breasts

Servings: 4 Servings

Author: Mary Krick

Ingredients

• 3/4 lb skinless chicken breasts cubed
• 2-3 tbsp flour gluten-free if necessary
• 1 tbsp olive oil
• 1 cup chopped onion
• 2 cups sliced fresh mushrooms
• 1 24 oz jar Classico Tomato & Basil Pasta Sauce
• 2 tbsp white wine any type
• 1 tbsp dried parsley
• 1 1/2 tsp basil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• Pasta Shells or Penne or gluten-free
• Parmesan Cheese optional or dairy-free parmesan.

Instructions

• Place cubed chicken on a large plate and sprinkle with flour, toss chicken pieces around to lightly coat.
• Heat oil in a large skillet. Add chicken and sauté.
• Add onion and sauté. Add the sliced mushrooms and saute.
• Stir in pasta sauce, wine and spices.
• Mix well. Cover and simmer for about 15min. This is just enough time to get some water boiling and cook the pasta.
• Serve over pasta and top with some of the parmesan cheese or dairy-free parmesan.
• **I double or triple the recipe to ensure we have leftovers for the freezer. The gluten-free pasta I prefer for this recipe is an elbow or penne.