Make this delicious and easy Chicken Penne Alfredo that can easily be made gluten-free too!
Chicken Penne Alfredo will ALWAYS be one of my all-time favorite meals and one we’ve made in a variety of ways for years. One of my co-workers gave me this recipe when I first got married and was trying to learn to cook. It has stuck and become a favorite for my kids too.
This recipe is very easy to adapt to be gluten-free too if that’s a need and uses a homemade white sauce.
How do you make Gluten-Free Chicken Penne Alfredo?
If you want to make this gluten-free, all you need to do is use gluten-free pasta. I have found that not all pasta is created equally.
The best pasta to use is either the Gluten-Free Barilla or Jovial. I have found that not all gluten-free pasta is alike and some of them become gooey.
It’s best to rinse them with cold water after they are cooked as well, this help gets them nice and cleaned off before mixing with the sauce.
If you are using gluten-free pasta, 12 ounces of pasta will work for this instead of the full pound.
Tips for Making Chicken Penne Alfredo:
If you are looking for the Ninja Foodi version, be sure to check out this Ninja Foodi Chicken Alfredo.
This recipe does use cooked and cubed or shredded chicken. This would need to be made in advance, this Air Fryer Chicken Breast recipe is what we use to prepare the chicken.
It’s best to use a large stock pot for the pasta to cook in, while the pasta is draining go ahead and follow the instructions to make the sauce in that same pot.
This dish is best served warm right out of the pot. The white sauce tends to harden up as it cools, which makes it not as tasty as it was when served hot off the stove.
Enjoy this tasty Chicken Penne Alfredo!
Chicken Penne Alfredo
- 1 Lb Gluten-Free or Regular Penne Pasta
- 2 Cups Chicken Breast Cooked and Cubed
- 8 oz Block of Cream Cheese Softened
- 1 Cup Milk
- 1 Cup Grated Parmesan Cheese
- Garlic Salt to Taste
- Parsley Flakes
- Begin by cooking the pasta as instructed on the package, drain and leave in a strainer until you cook the sauce. If you are using gluten-free 12oz will work.
- In the warmed up stock pot that the pasta was cooked in add in the cream cheese, milk, and cheese. Keep the heat on medium and continue stirring this until it is well mixed and creamy. Add additional milk if needed.
- Once it is fully mixed add in the drained pasta and the cubed chicken then coat the pasta and chicken with the sauce by stirring together.
- Next add in the garlic salt to taste. I typically add about 1-2 tsp.
- Garnish with a little parsley and serve!