Gluten-Free Baked Chicken Florentine is a great way to make a filling, flavorful meal in minutes!
Gluten-Free Baked Chicken Florentine is a twist on a classic creamy chicken florentine, only this time it’s all baked in a dish with penne pasta and is full of rich flavor.
The base of baked chicken florentine will be a combination of cottage cheese, sharp cheddar cheese, and parmesan cheese. The cheesy combination paired with milk will create a creamy sauce.
What type of pasta should you use?
This recipe mixes the cooked chicken with gluten-free penne pasta. The pasta will be cooked per the package instructions.
We typically use Barilla Gluten-Free Penne or Target’s Good & Gather Gluten-Free Pasta. It’s always best to fully rinse the pasta after boiling to get any grainy texture off the pasta before adding it back into the stock pot.
Gluten-Free Penne Pasta is readily available at most grocery stores.
What type of chicken should you use for Gluten-Free Baked Chicken Florentine?
This recipe will use cooked and shredded chicken. The cooked chicken breast or thighs can be prepared with any method that you prefer. My go-to recipe to use is this Ninja Foodi Chicken Breast.
Leftover cooked chicken or Rotisserie chicken are great options for this recipe as well.
Boneless Skinless Chicken Thighs or Boneless Skinless Chicken Breasts can be used.
Tips for Making Gluten-Free Baked Chicken Florentine:
Typically chicken florentine is prepared in a large skillet; however, with this recipe, we are making a casserole with gluten free pasta instead. So, this recipe will only lightly follow traditional chicken florentine.
If you want to do some meal prep, use a cutting board and prepare the vegetables while the water is warming up for the pasta.
The first step is to prepare the pasta. For best results, cook the pasta until al dente, this way it does not get mushy during the baking process.
While the pasta is cooking, use a large skillet on medium heat with olive oil to cook the fresh baby spinach, onion, and bell pepper. Then, add in some crushed garlic. This will cook on medium heat until the spinach is wilted and the onions are translucent about 5-10 minutes.
Once the vegetables are done and the pasta has been drained and returned to the pot, add the vegetables and cooked chicken to the stock pot with the pasta.
The cottage cheese, cooked chicken, and part of the shredded and grated cheese will then be mixed into the dish.
Lastly, milk or heavy cream can be added and stirred in. The entire pasta dish will then be evenly spread into a 9×13 baking dish. Once it’s spread into the dish, it will be baked until the cheese is melted and it’s golden brown on top.
Let the dish cool for about 5-6 minutes before serving. The step-by-step instructions will be listed on the recipe card below.
This recipe uses very basic ingredients and is sure to be one that the whole family loves, assuming they like vegetables!
It can be served with additional black pepper, Kosher salt, or Garlic Salt on top. If you want to make it a little spicy add red pepper flakes. We also like to add some fresh parsley too.
How do you store leftover baked chicken florentine?
The leftovers can be stored in an airtight container. When ready to reheat, add them to a microwave-safe dish and heat for 2-3 minutes in the microwave.
This recipe pairs well with a side salad and dry white wine.
Gluten-Free Baked Chicken Florentine has rich flavors made with simple ingredients plus it is a great recipe to feed a crowd.
This recipe was originally shared on Cooking Light many years ago; however, their site has since changed and I’ve been unable to find the direct link.
Enjoy this delicious creamy chicken recipe for Baked Chicken Florentine!
Gluten-Free Baked Chicken Florentine
Ingredients
- 12 Oz Penne Pasta or Gluten Free Penne Pasta
- 1 tsp Olive Oil
- 1/2 Cup Onion Chopped
- 1 Red Bell Pepper Sliced
- 3 Cups Fresh Spinach
- 1 Clove Crushed Garlic
- 16 Oz Cottage Cheese
- 2 Cups Cooked and Shredded Chicken
- 1 1/2 Cups Shredded Sharp Cheddar Cheese
- 1/2 Cup Grated Parmesan Cheese
- 1/2 Cup Milk
Instructions
- Preheat the oven to 400°F.
- Begin preparing the pasta in accordance with the package instructions.
- While the pasta is cooking, heat up the oil in a medium-sized skillet on medium-high heat. Add in the onion, pepper, spinach, and garlic.
- Cook this for about 5-10 minutes until the veggies are soft and spinach is wilted.
- Once the veggies are cooked, set aside.
- Drain the pasta and return to the stock pot removing it from the heat.
- Add the veggie mixture to the pasta along with the cottage cheese, cooked chicken, 1 cup of cheddar cheese, and 1/4 Cup Parmesan Cheese.
- Mix this well, then add in the milk and continue mixing.
- Pour the mixture into a greased 9×13 baking dish, and top it with the remaining cheddar cheese and Parmesan cheese.
- Bake for 15-20 minutes until the cheese is melted and the pasta is slightly toasted.
- Serve.
Notes
Nutrition
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Comments & Reviews
Minnie@thelady8home says
This indeed looks something to crave for. Fabulous!!!!