Creamy Chicken Pasta ( Gluten-Free, Dairy Free)
GLUTEN FREE II NUT FREE II DAIRY FREE II SESAME FREE II SOY FREE II EGG FREE II SHELLFISH FREE II FISH FREE II NIGHTSHADE FREE
Easy peasy chicken pasta that is cheap and great for a midweek family meal. It can be made in less than 30 minutes .Its really delicious and creamy. It can also double up as a pie filling too.
Notes on ingredients & substitutions
Chicken
I used organic chicken however buy what you can within your budget. I would recommend using boneless breast or thigh meat.
Tagliatelle
I used Seggiano Organic Gluten Free Tagliatelle from well easy take a look here. I love this pasta. It doesn’t go mushy when cooked and holds really well in sauces. Most gluten-free supermarket pasta breaks up in sauces and also goes rock solid if kept in the fridge. I was very impressed with this brand its worth a try. Use my code KAM10 at the check out to get £10 off your first order with well easy. If the pasta also needs to be egg-free, you can buy ‘free from’ [pasta in the supermarkets or online that are egg-free.
Stock
I make my own chicken stock however this can easily be purchased anywhere. I recommend either Kallo or Marigold brands as they do vegan (dairy-free), gluten-free, yeast-free, low salt, nightshade and no msg varieties. Take a look here, purchase from supermarkets, online or at Holland & Baratt.
Vegetables
I used mostly frozen vegetables and a little fresh broccoli. But there are no hard and fast rules here feel free to use any vegetable you prefer. If you use root vegetables be mindful that they will take longer than the chicken to cook so maybe pre cook it first.
Ingredients
Tips & storage
The chicken sauce doubles up as a pie filling. In fact it is pie filling and the exact recipe I would use, feel free to add dairy free cream to the recipe to make it creamier. The sauce can be reheated in the microwave or on the stove in a few minutes. To reheat the pasta you can either plunge into boiling water for a few seconds or pop in the microwave for a couple of minutes. This recipe will keep in the fridge for 4 days.
Variations
Use turkey instead of chicken.
Add tarragon to the pasta.
Use other veggies like sauteed mushrooms or asparagus.
You could bake this once cooked with some dairy free cheese on top like a pasta bake.
Makes 4 portions - 45 mins prep time
Step by Step
Recipe
6 tbsp olive oil
120 g onion diced
2 cloves garlic chopped/crushed
2 chicken breast or 4 boneless thighs
2 tbsp GF flour
330 ml chicken or veg stock
50 g broccoli
115 g frozen mixed vegetables
salt/pepper
Plant based cream * optional
400 g GF pasta
Method
Sweat the onion and garlic in a saucepan with the olive oil till soft.
Add the chicken, and cook for 5 minutes till sealed and then add the flour to make a roux.
Add the hot chicken stock, and stir till smooth, ( no lumps from the flour)
Cook for 25 minutes on a low heat.
While the chicken is simmering away, cook the pasta as per the instructions on the packet.
Add the vegetables for the last 5 minutes of cooking. Adjust the seasoning. If you are using cream add 50 ml when you add the vegetables.
Drain the pasta and serve with the chicken. Enjoy!
Food shopping tips
Are you looking to save money on your FREE FROM ingredients without shopping in several places just to save a buck? Take a look at well easy they have made it well easy to shop for healthy free from allergy-specific ingredients. Find everything you need all in 1 place with over 50 filters. You will be sure to find food for your dietary restrictions that are healthy too!
And it’s cheaper than the health stores or supermarkets, don’t believe me? Take a look for yourself here. Check out my curated shopping list of all my recommended healthier ingredients that I love to cook with. Here’s the link. Use my code KAM10 for £10 off your first order ( £50 minimum order for first shop).
This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
Is cooking for your allergies and intolerances challenging? I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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