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Gluten-Free Penne Pasta Alfredo with Chicken, Sun Dried Tomatoes, Spinach and Mushrooms

Super creamy gluten-free parmesan alfredo penne pasta with sauteed chicken, mushrooms, spinach and sun-dried tomatoes.
Course Main Course
Cuisine Italian
Keyword gluten-free chciken alfedo pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 546kcal
Author Audrey from Mama Knows Gluten Free


  • 1 cup heavy whipping cream
  • 1 cup shredded parmesan cheese
  • 1/4 cup butter 1/2 stick of butter
  • 1 teaspoon basil
  • 1 clove minced garlic
  • 1 teaspoon onion powder
  • 1/8 teaspoon nutmeg
  • salt to taste chicken
  • 1 large skinless and boneless chicken breast cut into small pieces
  • 1/2 cup sundried tomatoes
  • 1/2 cup portabella mushrooms
  • 1/2 chopped baby spinach
  • 1 12 oz box of gluten-free penne pasta My favorite brand is Barilla


  • Boil water and cook penne pasta according to the box directions. You will want al dente, not mushy. Salt the water.
  • Dice the chicken into small bite sized pieces.
  • Add olive oil and chicken to a large pan, salt chicken to taste.
  • Lightly saute the chicken over a medium to high heat.
  • Add mushrooms, spinach, and sun-dried tomatoes to the pan and continue to sautee.
  • Add butter to the pan. Stir as it melts.
  • Add heavy cream and stir.
  • Add seasonings.
  • Add parmesan cheese and stir until melted.
  • Add drained pasta to the pan with the sauce mixture.
  • Stir gently to coat pasta with sauce.
  • Serve immediately.
  • Enjoy!


Mama says "Check all your labels!"


Serving: 1serving | Calories: 546kcal | Carbohydrates: 53g | Protein: 20g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 98mg | Sodium: 398mg | Potassium: 591mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1030IU | Vitamin C: 4.2mg | Calcium: 248mg | Iron: 1.8mg
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