Go Back
Christmas Chicken Alfredo Bake

Gluten Free Christmas Chicken Alfredo Bake With Broccoli & Basil - Cozy, Creamy, and Festive

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat and prep: Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine: In a large bowl, mix pasta, broccoli, chicken, and the Alfredo sauce. Transfer to the prepared baking dish and spread evenly.
  8. 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.
  9. Brown the top (optional): Broil 1–2 minutes for a golden crust. Watch closely.
  10. Rest and serve: Let sit 5–10 minutes to set. Garnish with fresh basil and an extra squeeze of lemon if you like.