Gluten Free Chicken and Spinach White Cheddar Pasta
 
Prep time
Cook time
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This creamy and cheesy Gluten Free Chicken and Spinach White Cheddar Pasta is a quick and easy weeknight meal and a great way to use up your leftover chicken.
Author:
Recipe type: Pasta
Serves: 6-8
Ingredients
  • 3 tablespoons butter
  • ½ onion, diced
  • ½ teaspoon fresh chopped rosemary, or dried
  • 4 basil leaves, chopped
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, minced
  • 1½ tablespoons white rice flour
  • 1 cup heavy cream
  • ½ cup milk (I used 2%)
  • 1 teaspoon ground mustard
  • 1 tablespoon lemon juice
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • 1½ cups grated sharp white cheddar cheese
  • 1 cup packed spinach
  • 2 cups cooked diced chicken
  • 12 oz. box Barilla brand gluten free pasta of your choice
Directions
  1. Begin boiling salted water for pasta. Prepare veggies and chicken by dicing onion, mincing garlic, chopping rosemary and basil, and cutting chicken. Grate the white cheddar cheese. Set the prepared ingredients aside.
  2. In a large saucepan, heat butter over medium heat. While pan is heating, begin making sauce. Whisk together heavy cream, milk, ground mustard, lemon juice, pepper, and salt.
  3. Once pan is hot enough that a drop of water sizzles, add diced onions. Lightly season onions with extra salt and pepper. Cook onions on medium heat, stirring occasionally, until tender and becoming browned, about 5 minutes. Add chopped rosemary and basil leaves and cook 2 minutes more. Add white wine vinegar and cook until reduced, about 2 minutes. Add garlic and cook 1 minute more.
  4. At this point you should add pasta to boiling water and cook until al dente.
  5. Begin making sauce by adding 1½ tablespoons white rice flour to onion mixture in saucepan. Stir until flour is incorporated. Slowly pour in cream mixture while whisking constantly. Bring mixture to a boil and reduce heat to a low boil. Cook and stir until slightly thickened, about 2-3 minutes. Remove pan from heat and stir in cheese. Continue stirring until cheese is completely melted and smooth. Reduce heat on stove top to warm and return sauce to burner.
  6. Once pasta is done, drain, reserving ⅔ cup of pasta water. Pour pasta, spinach, and chicken into saucepan and stir to coat. Stir in enough of the reserved pasta water to get a creamy coating. Heat pasta until chicken is warm and spinach has wilted. Salt and pepper to taste.
  7. Serve immediately.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chicken-and-spinach-white-cheddar-pasta/