Some pasta nights just hit different, and this gluten free chicken pesto pasta is one of them. Juicy chicken, creamy homemade pesto, and perfectly cooked gluten free penne come together in an easy pasta dinner that's equal parts comfort food and weeknight hero.
And the best part about this pasta recipe? It all comes together in about 30 minutes. If pasta is your love language, browse my pasta recipes, try a cozy bowl of gluten free goulash, creamy kielbasa pasta, or treat yourself to a batch of one pot dairy free Alfredo while you're at it.
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Why You'll Love This Recipe
- It's weeknight fast! Dinner on the table in about 30 minutes means more time for Netflix or scrolling Pinterest.
- Family-approved! Even picky eaters and pasta purists will clear their plates.
- Gluten free that actually tastes good! Tender penne that doesn't fall apart or feel gummy.
What You'll Need
- Gluten Free Penne Noodles + Pasta Water - I love penne here because those little tubes hold onto all the pesto goodness. And don't skip saving some pasta water. It's liquid gold for loosening and binding the sauce.
- Garlic Infused Olive Oil - All the garlic aroma, none of the FODMAP fallout. This is my secret weapon for adding depth without upsetting sensitive tummies.
- Heavy Cream - A splash of cream turns pesto from "tasty" to "luxuriously silky." It mellows the basil and makes every bite feel a little indulgent.
- Parmesan Cheese - Salty, nutty, and absolutely essential. I always grate it fresh because it melts smoothly and packs way more flavor than the pre-shredded stuff.
- Homemade Pesto - The star of the show! I use my low FODMAP pesto for a garlic-free, basil-forward sauce that's bright, fresh, and perfect for tossing with pasta.
- Kosher Salt, Fresh Cracked Black Pepper, and Crushed Red Pepper Flakes: Seasoning isn't optional; it's how you bring everything to life. The pepper flakes add a hint of heat without overpowering the dish.
- Shredded Cooked Chicken - Perfect for using up leftovers or a quick rotisserie chicken. It adds satisfying protein and soaks up the creamy pesto sauce beautifully.
- Fresh Baby Spinach - A handful of greens makes me feel like I'm winning at life. They wilt right into the hot pasta for a pop of color and nutrients.
- Grape Tomatoes- Sweet and juicy, they balance the richness of the pesto and cream with a burst of freshness.
- Fresh Mozzarella Pearls - Little pockets of creamy, melty goodness that make each bite feel like you stumbled into a fancy Italian cafe.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Boil the pasta
Fill a large saucepan with water and bring it to a boil. Add a tablespoon of kosher salt. Don't skip this step. It seasons the pasta and the cooking water, which makes the sauce taste better later.
Cook the gluten free penne according to the package instructions. Stir often. Before draining, set a bowl under the strainer to catch about 1 cup of pasta water. You'll use it for the sauce.
Step 2: Prep the veggies and cheese
While the pasta cooks, wash the spinach, slice the tomatoes in half, and separate the mozzarella pearls so they're ready to stir in.
Step 3: Make the pesto sauce
In the same saucepan you used for the pasta, add the garlic infused olive oil, heavy cream, parmesan cheese, pesto, salt, pepper, and crushed red pepper flakes. Work quickly so the heat from the pot warms the sauce without the need to use heat.
Step 4: Combine pasta and sauce
Add the drained pasta to the sauce and stir gently so every piece is coated.
Step 5: Add chicken, spinach, tomatoes and mozzarella
Stir in the shredded chicken, baby spinach, halved tomatoes and mozzarella pearls. The spinach wilts from the heat and the mozzarella softens and melts slightly.
Step 6: Adjust with pasta water
Add about ½ cup of the reserved pasta water and stir again to loosen the sauce. If the pasta still looks dry, add more water a little at a time until it's creamy. Top with extra Parmesan if you like and serve warm.
Tips and Tricks
Pick High Quality Pasta:
Jovial, Barilla, and Banza hold their shape, gluten free, and let the sauce cling.
Stir While Cooking:
Gluten free noodles clump fast. Give them a stir every couple of minutes.
Shortcut Tip:
Rotisserie chicken makes this a 30-minute dinner.
Ingredient Swaps
- Have leftover turkey from Thanksgiving? Shred it and use it instead of chicken.
- Lighter Option: Use half & half for a lighter and still creamy option.
- Different Greens: Swap out the baby spinach for chopped kale.
Special Diet Variations
Low Carb Chicken Pesto Pasta: Swap the penne for zucchini noodles or spaghetti squash. Skip the pasta water and add a splash of chicken broth instead to keep the sauce silky.
Dairy Free Gluten Free Chicken Pesto Pasta: Replace heavy cream with coconut cream, and use nutritional yeast.
High Protein Gluten Free Chicken Pesto Pasta: Use chickpea or lentil pasta for extra protein and fiber without changing the classic pesto flavor.
Vegetarian Gluten Free Chicken Pesto Pasta: Leave out the chicken and load up on roasted veggies like zucchini and mushrooms for a satisfying, meat-free version.
FAQs
Absolutely! Use canned coconut cream instead of heavy cream, swap in grated dairy‑free Parmesan and omit the mozzarella.
Traditional pesto usually contains garlic, which is high FODMAP. Use my low FODMAP pesto recipe made with garlic infused olive oil and walnuts so you get all the flavor without the gut troubles.
Choose gluten free penne made from rice, corn, or quinoa (brand favorites: Barilla, Jovial, Tinkyada, Banza). They hold their shape, don't get gummy, and let the pesto cling beautifully.
Stir the pasta right after you drop it in the boiling water and then every couple of minutes until al dente.
I would prep the shredded chicken and the pesto in advance and then all that is left to do is boil the noodles and prep the veggies.
Definitely! Add a splash of pasta water, chicken broth, or coconut cream when reheating to loosen the sauce and keep it silky.
I would not recommend it. The pasta turns mushy and the sauce will separate. Instead I would freeze shredded chicken and freeze pesto to quickly pull it together.
Storing and Reheating
Storing: Let the pasta cool completely before storing. Keep it in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently on the stove over low heat or in the microwave at 50% power, stirring every 30-45 seconds. Add a splash of pasta water, chicken broth, or cream to loosen the sauce and bring back that silky texture.
Freezing: I don't recommend freezing this pasta once it's fully assembled. Gluten free pasta can get mushy. If you want to prep ahead, freeze the shredded chicken and pesto sauce separately, then cook fresh pasta when you're ready to serve.
Low FODMAP Notes
The key to keeping this recipe low FODMAP is managing ingredients in low enough amounts and modifying for YOUR gut.
- Noodles: Use a gluten-free penne noodle if fructans bother you.
- Dairy: Both heavy cream and mozzarella pearls are low enough to not be an issue. However, if dairy is an issue for your gut, swap the heavy cream for canned unsweetened coconut milk and omit the mozzarella cheese.
- Pesto: Traditional pesto uses garlic cloves, which is not going to work if garlic bothers you. So make a quick 5-minute low FODMAP pesto with garlic oil instead.
- Vegetables: Baby Spinach and Grape Tomatoes are both within range. If you are worried about grape tomatoes, swap them for cherry tomatoes.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
What To Serve With Chicken Pesto Pasta
This pasta is satisfying on its own, but pairing it with a side or two can turn dinner into a full feast. Here are some ideas:
- Simple Green Salad - A light salad with my low FODMAP Italian dressing keeps things fresh and balances the richness of the pasta.
- Soup Starter - Pair it with a bowl of low FODMAP minestrone for an Italian-inspired dinner.
- Roasted Vegetables - Try oven roasted low FODMAP vegetables for an easy, hands-off side.
More Loveable Pasta Recipes
If you're into this gluten free chicken pesto pasta, here are a few other pasta night ideas you might love:
- Gluten Free Chicken Spaghetti with Rotel - A cheesy baked pasta loaded with tender chicken, gluten free spaghetti, and a little Tex-Mex kick.
- Easy Cottage Cheese Alfredo Sauce - A creamy, high-protein Alfredo sauce that's perfect for tossing with your favorite gluten free noodles.
- Cheesy Turkey Bratwurst Pasta - A hearty, one-pot pasta recipe with fully cooked cheddar brats, creamy tomato sauce and plenty of flavor.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Gluten Free Chicken Pesto Pasta
Ingredients
- 12 ounces gluten free penne noodles+pasta water (Note 1)
- 1 tablespoon garlic infused olive oil
- ½ cup heavy cream
- ½ cup parmesan cheese grated
- 1 cup pesto (Note 2)
- ¼ teaspoon kosher salt + sprinkle for pasta water
- ¼ teaspoon fresh cracked black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 cups shredded cooked chicken (Note 3)
- 1 cup fresh baby spinach
- 1 cup grape tomatoes halved
- 8 ounces fresh mozzarella pearls
- shredded parmesan cheese optional
Instructions
- Fill a large saucepan with water and bring it to a boil. Add kosher salt (up to 1 tablespoon) to season the pasta. Cook the gluten free penne according to package directions. Place a bowl under the strainer to catch the pasta water.
- While the pasta cooks, rinse the spinach, slice the grape tomatoes in half, and separate the mozzarella pearls.
- In the same saucepan, after the noodles are done cooking, add the garlic infused olive oil, heavy cream, Parmesan cheese, pesto, salt, pepper, and crushed red pepper flakes. No heat is needed. Stir until the pesto sauce is creamy.
- Next, add the drained pasta to the sauce and stir gently until coated with sauce.
- Stir in the shredded chicken, spinach, halved tomatoes, and mozzarella pearls. The spinach will wilt slightly, and the mozzarella will soften.
- Add about ½ cup of the reserved pasta water and stir again. If it still seems dry, add more pasta water until it's creamy. Top with shredded Parmesan if desired and serve warm.
Venessa Mandelkow says
I cannot decide if I love the creamy pesto sauce or the bites of fresh mozzarella better. It is such a fun way to shake up pasta night!