GLUTEN FREE PASTA MILANO WITH CHICKEN

This is one of my all-time favorite gluten free pasta dishes. Everything is so flavorful and the chicken is so tender...love, love, love this! I know there are many ingredients but I promise it's well worth it! 
ADVERTISEMENT

SHOW ME HOW...

Click to watch this easy step-by-step video!

WANT TO SEE MORE?

Thank You For Subscribing!

GLUTEN FREE RECIPE LOCATED BELOW - PLEASE SCROLL DOWN

WALK ME THROUGH IT...

STEP 1
Getting Ready: Roast the garlic, then mash it up a little until creamy. Drain and finely chop the sun-dried tomatoes. Finely chop basil and green onion. Trim fat off chicken. Wash and pat dry. Pound chicken until even (about ½ in. thick). ​Mix together GF flour mix, garlic powder, salt, and pepper.
STEP 2
Put your flour/seasonings into a wide bowl. 
ADVERTISEMENT
STEP 3
Pour ½ cup milk into wide bowl for dipping chicken. 
STEP 4
Dip each piece of chicken into milk... 
STEP 5
...​and dredge through flour mix to coat. Set coated chicken on separate plate.
STEP 6
 When all chicken pieces are prepared, refrigerate as you are preparing the rest of the recipe.
STEP 7
​Put a large pot of water on to boil for the pasta.
STEP 8
In large saucepan over low heat, melt butter.
STEP 9
Add garlic. 
STEP 10
Stir and cook for 30 seconds.
STEP 11
Add tomatoes, red pepper, black pepper, and salt, 
STEP 12
Pour in chicken broth.
STEP 13
Stir.
STEP 14
Increase heat to medium. Bring to boil. Then, reduce heat and simmer uncovered until tomatoes are tender (about 7 minutes).
STEP 15
Add cream.
STEP 16
Stir while bringing to a simmer.​
STEP 17
Reduce heat to low. Add basil and green onion.
STEP 18
Simmer on low to allow sauce to thicken slightly. As sauce is thickening,  start to cook the pasta in your boiling water.
STEP 19
Put pasta into boiling water and cook just until al dente. As pasta is cooking, start your chicken. 
STEP 20
In a large skillet, warm the oil over medium heat.
STEP 21
When oil is hot, carefully lay chicken pieces into pan.
STEP 22
Cook chicken until golden brown, fully cooked, and there is no pink remaining inside. 
STEP 23
Cooking time will be about 7 minutes each side, but this depends on thickness of chicken.
STEP 24
Drain pasta. When cream sauce has thickened, add drained pasta to sauce.
STEP 25
Gently stir.
STEP 26
When chicken is done cooking, transfer to cutting board and slice each piece into 5-7 strips.

Yay...Time to Eat!

To serve, lay sliced chicken on top of pasta. 
Finish with freshly grated parmesan cheese.
Enjoy!
ADVERTISEMENT

READY TO MAKE SOME GLUTEN FREE PASTA MILANO?

Visit my Amazon Store for gluten free flours, cookware, cutting boards, and so much more!

THE RECIPE...
GLUTEN FREE PASTA MILANO WITH CHICKEN

Ingredients

For the Chicken:
A few Tbsp. olive oil
1 tsp. garlic powder
1/2 tsp. salt
1 tsp. black pepper
4 boneless, skinless chicken breasts
1/2 cup gluten free flour mix
1/2 cup milk
 
For the Cream Sauce:
1 head of garlic, roasted and mashed
4 Tbsp. butter
1 cup chicken broth
1/2 tsp. red pepper flakes
1/2 tsp. ground black pepper
1 small jar sun-dried tomatoes
1 quart heavy cream
2 Tbsp. fresh basil, chopped
1 bunch green onion, chopped (about ½ cup)
1/2 tsp. salt
 
Other:
12 oz. gluten free pasta (I like penne or bowtie for this recipe, but pick your favorite)
Parmesan cheese to top

Directions

GETTING READY:
  1. Roast the garlic, then mash it up a little until creamy.
  2. Drain and finely chop sun-dried tomatoes.
  3. Finely chop basil and green onion.
  4. Trim fat off chicken. Wash and pat dry.
  5. Pound chicken until even (about ½ in. thick).
  6. In wide bowl, mix together GF flour mix, garlic powder, salt, and pepper.
  7. Pour ½ cup milk into a second wide bowl for dipping chicken.
  8. Dip each piece of chicken into milk, and dredge through flour mix to coat. Set coated chicken on separate plate.
  9. When all chicken pieces are prepared, refrigerate as you are preparing the rest of the recipe.
  10. Put a large pot of water on to boil for the pasta.

​LET’S GET STARTED:
Step 1 - Sauce
  1. In large saucepan over low heat, melt butter, add garlic, stir, and cook for 30 seconds.
  2. Add tomatoes, red pepper, black pepper, salt, and chicken broth. Stir.
  3. Increase heat to medium. Bring to boil.
  4. Reduce heat and simmer uncovered until tomatoes are tender (about 7 minutes).
  5. Add cream and bring to a simmer, stirring.
  6. Reduce heat to low. Add basil and green onion.
  7. Simmer on low until sauce thickens slightly, as you start Step 2.
  8. After simmering 5 minutes or so, if your sauce is not as thick as you would like, you can add a little cornstarch slurry as a thickener.
Step 2 – Pasta
  1. Put pasta into boiling water and cook just until al dente
  2. Drain when done
  3. As pasta is cooking, move to Step 3
Step 3 – Chicken
  1. In a large skillet, warm the oil over medium heat.
  2. Cook chicken until golden brown, fully cooked, and there is no pink remaining inside  (about 7 minutes each side, but this depends on thickness of chicken).
  3. Transfer to cutting board, slice each piece into 5-7 strips.
Step 4 – Serve!
  1. Gently stir drained pasta into cream sauce when sauce has thickened, and then transfer to serving dish.
  2. Lay sliced chicken on top of pasta and finish with freshly grated parmesan cheese.
Tip:​ ​Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)

PRINTABLE VERSION OF THIS RECIPE:

WANT TO LEAVE A COMMENT?

​Please leave all comments in the “Comments” section of the YouTube video. Thank you! 
ADVERTISEMENT
​*** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL*** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.*** THANK YOU.