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Gluten-free Creamy Chicken Pasta with Spinach & Peas

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 20 min
  • $$
Gatheredtable
adapted fromReal Simple

Ingredients

  • 2 cloves garlic, finely chopped
  • 1/2 pound gluten-free penne
  • 1 cup frozen peas
  • 1 tablespoon unsalted butter
  • 1 cup cream
  • 2 cups shredded rotisserie chicken (about 1 small rotisserie chicken)
  • 5 ounces baby spinach
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup parmesan cheese, for serving

Directions

Prep: 1. Chop garlic. 2. Shred rotisserie chicken. Make: 1. Cook pasta according to package directions and add peas during the last minute of cooking. 2. Reserve 1/2 cup of pasta water, then drain the pasta and peas in a colander. 3. Return the pot to the stove and melt butter over medium heat. 4. Add garlic and cook until fragrant, about 30 seconds. Add cream, chicken and spinach; cook until spinach wilts, adding a little of reserved pasta water if it seems dry. 5. Add pasta and peas, season with salt and pepper and toss to combine. Serve with grated parmesan cheese.

Notes

Try adding some crushed red pepper flakes for an extra kick.

Goes great with these recipes

Gluten-free Dinner Rolls
Green and Cannellini Bean Salad
Lettuce Salad
Avocado Kale Salad
Basic Broccoli
Sauteed Carrots with Dill

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