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5
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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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Italian
Keyword:
gluten-free chciken alfedo pasta
Servings:
6
people
Author:
Audrey from Mama Knows Gluten Free
Ingredients
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
US Customary
-
Metric
Instructions
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!
Notes
Mama says "Check all your labels!"
Nutrition
Serving:
1
serving
|
Calories:
546
kcal
|
Carbohydrates:
53
g
|
Protein:
20
g
|
Fat:
28
g
|
Saturated Fat:
17
g
|
Cholesterol:
98
mg
|
Sodium:
398
mg
|
Potassium:
591
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1030
IU
|
Vitamin C:
4.2
mg
|
Calcium:
248
mg
|
Iron:
1.8
mg