Ultimate Gluten Free Christmas Chicken Alfredo Bake
This is the kind of Christmas Chicken Alfredo Bake that makes the whole house smell like comfort. It’s creamy, cheesy, and full of simple, real ingredients that feel like a warm hug on a cold night. The best part?
It’s completely gluten free, and no one will notice. Juicy chicken, tender broccoli, and fresh basil bring brightness to a rich Alfredo sauce, all baked under a bubbly, golden top. Make it for a cozy family dinner or as a crowd-pleasing holiday side that steals the show.
What Makes This Christmas Chicken Alfredo Bake Recipe So Good
- It’s genuinely gluten free without sacrificing texture or flavor.
The pasta stays tender, and the sauce is silky.
- Simple, wholesome ingredients like chicken, broccoli, Parmesan, and garlic create classic comfort with a fresh twist.
- Holiday-friendly because you can assemble it ahead and bake when guests arrive.
- Balanced and bright thanks to lemon zest and fresh basil cutting through the richness.
- Family-friendly and easy to customize for picky eaters or special diets.
Ingredients for Christmas Chicken Alfredo Bake
- 12 ounces gluten-free penne or fusilli
- 2 cups small broccoli florets (fresh or frozen, thawed)
- 1.25–1.5 pounds boneless, skinless chicken breasts or thighs, diced into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided (plus more to taste)
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon dried Italian seasoning (optional)
- 3 tablespoons unsalted butter
- 3 tablespoons gluten-free all-purpose flour blend or sweet rice flour
- 3 cloves garlic, minced
- 2 cups whole milk
- 1/2 cup heavy cream (or additional milk for a lighter version)
- 1/2 cup gluten-free chicken broth
- 1 cup freshly grated Parmesan cheese, plus more for topping
- 1 cup shredded mozzarella cheese
- Zest of 1 lemon (about 1 teaspoon) and 1–2 teaspoons lemon juice, to taste
- 1/4 cup fresh basil, finely sliced, plus extra for garnish
- Pinch of red pepper flakes (optional)
- Nonstick spray or butter for greasing the baking dish
Calculate the Calories & Macros for This Recipe
Knowing the calories per serving helps you portion your meal correctly and stay aligned with your health or fitness goals — without guessing.
Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
Instructions for Christmas Chicken Alfredo Bake
- Preheat and prep: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook gluten-free pasta 2 minutes less than package directions for al dente.
In the last 2 minutes of cooking, add the broccoli florets to blanch. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high. Season chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning.
Sauté 5–7 minutes until cooked through and lightly browned. Transfer to a plate.
- Make the Alfredo base: In the same skillet over medium heat, melt butter. Add garlic and cook 30 seconds until fragrant.
Whisk in gluten-free flour and cook 1 minute to form a roux.
- Build the sauce: Slowly whisk in milk, then cream and broth. Simmer 3–5 minutes, whisking, until thick enough to coat a spoon. Season with remaining salt and pepper.
Stir in Parmesan and 1/2 cup mozzarella until smooth.
- Add brightness: Stir in lemon zest, a teaspoon of lemon juice, basil, and red pepper flakes if using. Taste and adjust salt, pepper, and lemon.
- Combine: In a large bowl, mix pasta, broccoli, chicken, and the Alfredo sauce. Transfer to the prepared baking dish and spread evenly.
- Top and bake: Sprinkle remaining 1/2 cup mozzarella and a little extra Parmesan over the top.
Bake 18–22 minutes, until bubbly around the edges.
- Brown the top (optional): Broil 1–2 minutes for a golden crust. Watch closely.
- Rest and serve: Let sit 5–10 minutes to set. Garnish with fresh basil and an extra squeeze of lemon if you like.
How to Store Christmas Chicken Alfredo Bake
- Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
- Reheat: Warm individual portions in the microwave with a splash of milk, or cover the whole dish with foil and bake at 325°F until heated through.
- Freeze: Assemble without baking, wrap tightly, and freeze up to 2 months.
Thaw overnight in the fridge, then bake as directed, adding 10–15 minutes.
- Make-ahead tip: Keep the sauce a touch looser if you plan to reheat; gluten-free pasta absorbs liquid as it sits.
Why This Christmas Chicken Alfredo Bake is Good for You
- Protein-rich: Chicken delivers steady energy and helps keep you full.
- Veg-forward: Broccoli brings fiber, vitamin C, and a satisfying bite.
- Calcium and nutrients: Parmesan and milk add calcium and flavor without heavy additives.
- Gluten free, not flavor free: Smart swaps and fresh herbs make it easy to enjoy festive comfort without gluten.
- Balanced comfort: Lemon and basil brighten the dish so it feels cozy, not heavy.
Common Mistakes to Avoid
- Overcooking gluten-free pasta: It can turn mushy fast. Cook slightly under al dente, since it will bake longer in sauce.
- Skipping the roux cook time: Let the flour cook for about a minute so the sauce doesn’t taste raw or chalky.
- Using pre-shredded cheese only: Pre-shredded cheese often has starches that affect melting. Use at least some freshly grated Parmesan.
- Under-seasoning: Taste the sauce before combining.
Parmesan adds salt, but the sauce still needs proper seasoning and a hit of lemon.
- Dry chicken: Don’t overcook it in the pan; it will cook more in the oven.
Variations of Christmas Chicken Alfredo Bake You Can Try
- Bacon and basil: Add 4 slices of crisp, crumbled bacon to the mix for smoky depth.
- Spinach upgrade: Fold in 2 cups baby spinach with the pasta; it wilts in the heat.
- Dairy-light version: Use all milk and skip the cream, or swap part of the milk for unsweetened almond milk. Add an extra tablespoon of butter for richness.
- Extra veggie: Add roasted red peppers or peas for color and sweetness.
- Spicy kick: Stir in 1–2 teaspoons Calabrian chili paste or more red pepper flakes.
- Rotisserie shortcut: Use shredded rotisserie chicken; skip the skillet step and fold it straight into the sauce.
- Different cheeses: Try a blend of Parmesan and Pecorino, or add a little Gruyère on top for a nutty crust.
FAQ
Which gluten-free pasta works best?
Brown rice or corn-rice blends hold up very well in bakes. Chickpea pasta can work but can be a bit dense.
Whatever you choose, cook it slightly under al dente so it doesn’t fall apart.
Can I make this without dairy?
Yes, but the texture will change. Use a dairy-free butter and unsweetened almond or cashew milk, and a meltable dairy-free mozzarella and Parmesan-style cheese. Thicken the sauce with 2–3 teaspoons cornstarch instead of flour.
Do I have to blanch the broccoli?
It helps keep the color bright and the texture tender.
If you prefer it with more bite, skip the blanching and add the florets raw to the mixture before baking.
How can I tell if the sauce is thick enough?
It should coat the back of a spoon and leave a clear line when you run your finger through it. Remember, it will thicken more in the oven and as it cools.
Can I assemble this a day ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours.
Add 10–15 minutes to the bake time and splash in a bit of milk if the mixture seems too thick.
What can I use instead of basil?
Parsley works well for freshness. You can also try thyme for a more savory, wintry flavor.
How do I prevent a greasy top?
Use whole milk instead of only heavy cream, and avoid extra oily cheeses. Let it rest after baking so the sauce sets cleanly.
In Conclusion
This Gluten Free Christmas Chicken Alfredo Bake with Broccoli & Basil is the kind of holiday dish people ask for again next year.
It’s creamy and festive, but bright and balanced thanks to lemon and herbs. Make it ahead, bake it bubbly, and serve it with a simple salad or roasted veggies. Cozy, reliable, and absolutely delicious—just the way a Christmas classic should be.
Gluten Free Christmas Chicken Alfredo Bake With Broccoli & Basil – Cozy, Creamy, and Festive
Ingredients
Method
- Preheat and prep: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook gluten-free pasta 2 minutes less than package directions for al dente. In the last 2 minutes of cooking, add the broccoli florets to blanch. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high. Season chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Sauté 5–7 minutes until cooked through and lightly browned. Transfer to a plate.
- Make the Alfredo base: In the same skillet over medium heat, melt butter. Add garlic and cook 30 seconds until fragrant. Whisk in gluten-free flour and cook 1 minute to form a roux.
- Build the sauce: Slowly whisk in milk, then cream and broth. Simmer 3–5 minutes, whisking, until thick enough to coat a spoon. Season with remaining salt and pepper. Stir in Parmesan and 1/2 cup mozzarella until smooth.
- Add brightness: Stir in lemon zest, a teaspoon of lemon juice, basil, and red pepper flakes if using. Taste and adjust salt, pepper, and lemon.
- Combine: In a large bowl, mix pasta, broccoli, chicken, and the Alfredo sauce. Transfer to the prepared baking dish and spread evenly.
- Top and bake: Sprinkle remaining 1/2 cup mozzarella and a little extra Parmesan over the top. Bake 18–22 minutes, until bubbly around the edges.
- Brown the top (optional): Broil 1–2 minutes for a golden crust. Watch closely.
- Rest and serve: Let sit 5–10 minutes to set. Garnish with fresh basil and an extra squeeze of lemon if you like.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
