Creamy and cheesy, this One Pot Easy Chicken Alfredo recipe will be a breeze for your whole family. Best of all, it’s entirely gluten free! Add a dash of nutmeg and black pepper for the perfect seasoning, and top with chopped basil for a seriously fresh flavor. This really is the easiest 30-minute chicken alfredo recipe you’ll ever make!
I can’t believe how close it is to Christmas already. Two weeks, can you believe it? Does anybody else feel like they have a giant to-do list this month? When I feel like there’s a lot to get done, the first thing I turn to is fast, easy recipes.
It doesn’t get much faster or easier than this One Pot Easy Chicken Alfredo. The best part about this recipe, besides for easy cleanup (one dish!) is that it’s also gluten free!
Easy and gluten free? Sign me up!
For me, finding a place I can safely eat out is really hit-or-miss. As a celiac, I’m constantly worried about who is working in the kitchen that night, and if they’ll cross contaminate my food. The last thing I need is to have zero energy on the holidays, especially with all there is to do. But as a busy, working person, sometimes all I want is convenience.
Hey, who doesn’t every now and then?
That’s where EASY and FAST recipes come in! It’s not quite as fast as fast-food, but you really can’t complain about 30-minute Italian comfort food. Especially when it involves pasta. And cheese. And basil. And all of the other insanely delicious things happening in this dutch oven over here.
For me, the best I have found so far has been this Barilla gluten free pasta (made with corn and rice – all non-gmo!). I honestly have been using this product since it came out. You may remember my One Pot Chicken Penne with Tomato and Basil recipe, where I totally used Barilla gluten free penne in the photos.
The thing with this is, you have to follow the directions on the box (or in a recipe) when it says to only cook it for about 10 minutes to get the perfect consistency. This pasta has a delicious taste and texture, to me it tastes just like regular pasta.
Best of all? Barilla Gluten Free Pasta is CERTIFIED Gluten Free, and made on dedication gluten free production lines. Hooray!
I stocked up on this pasta at BJ’s Wholesale Club, a warehouse store in my area. They sell the pasta in 4-packs, at a cheaper price than what you’ll find in the grocery store. In fact, I’ve been told that you can visit BJ’s Wholesale Clubs on December 22nd and 23rd to see an in-store Barilla Gluten Free pasta demo at select clubs. So, if you’re still not convinced, you’ll get a chance to sample the pasta first! You can find more Barilla recipes on Pinterest, too!
All right! Enough talking, let’s get to the recipe…
First, melt your butter and olive oil together over medium heat. It’ll melt fast, so keep an eye on it.
Then add your chicken. Cook it, stirring occasionally, until it’s cooked through and delicious-looking.
Next, pour your broth right in.
And your cream.
Then decoratively pour in your black pepper and nutmeg.
Or just pour it in there. I’m just in a decorative mood.
Make sure you give it a stir to mix everything together.
Next, add your Barilla Gluten Free Penne.
Just pour that whole box right in there, and give it a stir. Bring it to a simmer.
Once it’s simmering, lower the heat a little and put the lid on. Let it cook for 8-10 minutes, or until the pasta is al dente.
While you’re waiting, feel free to stand back and admire your pretty red dutch oven. We all have one, right?
Seriously people, this is where the magic happens.
Once it’s al dente, remove the lid.
And get ready for this…
Sprinkle that parmesan right in there. You can use grated or shredded, it doesn’t matter.
It’s all going to melt and just be heavenly.
Then top with your chopped basil, and serve!
If you like this recipe, be sure to follow me here on Pinterest!
- 1 12oz box Barilla Gluten Free Penne
- 1 lb chicken breast cut into 1-inch pieces
- 2 cups parmesan cheese shredded or grated
- 1 1/2 cups heavy cream
- 1 1/2 cups vegetable or chicken stock
- 3 cloves garlic minced
- 2 tbsp extra virgin olive oil
- 2 tbsp butter unsalted
- 1/2 tsp nutmeg
- 1/2 tsp black pepper
- 8-10 basil leaves chopped (for garnish)
- In a large pot or dutch oven over medium heat, add garlic, olive oil, and butter.
- Add chicken and cook until just done.
- Pour stock and cream over chicken. Add nutmeg and black pepper and stir.
- Add Barilla Gluten Free Penne to pot and stir all ingredients together. Bring to a simmer, and then lower heat slightly.
- Cover pot and cook for 8-10 minutes, or until pasta is cooked al dente. Remove from heat.
- Add parmesan cheese and stir until cheese is melted.
- Top with basil and serve.