Gluten-Free Chicken Spaghetti
Dive into the comfort of a hearty meal with this Gluten-Free Chicken Spaghetti, a delicious twist on a classic favorite. Perfectly al dente gluten-free spaghetti is tossed in a rich, creamy tomato-based sauce, infused with the flavors of sautéed garlic, onion, and red bell peppers. Tender, seasoned chicken breast elevates this dish with a boost of protein, while grated Parmesan cheese and a touch of heavy cream add luxurious creaminess to every bite. Topped with fresh basil for a burst of freshness, this family-friendly recipe is ideal for easy weeknight dinners or a crowd-pleasing weekend treat. Ready in just 45 minutes, it's a quick and satisfying gluten-free option that doesn’t compromise on flavor. Serve it up and enjoy a dish that balances wholesome ingredients and indulgent taste flawlessly. Keywords: gluten-free pasta recipes, chicken spaghetti, creamy tomato sauce, quick weeknight dinners, family-friendly meals.
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Recipe Information
Ingredients
- 12 oz gluten-free spaghetti
- 2 tbsp olive oil
- 1 lb chicken breast
- 1 tsp salt
- 1 tsp black pepper
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 can of diced tomatoes (14.5 oz)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tbsp fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Slice the chicken breast into bite-size pieces. Season with salt and black pepper.
Add the chicken to the skillet and cook for about 8-10 minutes, or until the pieces are browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of olive oil to the same skillet.
Add the minced garlic, chopped onion, and chopped red bell pepper to the skillet. Sauté for about 5 minutes, or until the vegetables are tender.
Stir in the diced tomatoes and chicken broth. Bring the mixture to a simmer and let it cook for 5 minutes.
Reduce the heat to low and stir in the heavy cream. Let it cook for an additional 2 minutes, being careful not to let it boil.
Return the cooked chicken to the skillet and stir to coat it with the sauce.
Add the cooked gluten-free spaghetti to the skillet. Toss well to combine and heat through.
Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Sprinkle with chopped fresh basil before serving.
Serve the chicken spaghetti hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 6486 mg | 282% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 27.5 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1114 mg | 86% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2944 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
