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Easy Cheesy Gluten Free Chicken Pasta

5 from 2 votes
This is a simple and kid-loved recipe that is also inexpensive. What more could you ask for?!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 Box Barilla Gluten Free Elbow Pasta
  • 2 Tbsp Earth Balance Soy Free Vegan Butter Spread
  • 2 Tbsp Bob's Red Mill 1:1 Gluten Free Flour
  • 1½ cups Almond Milk
  • 3 cups Shredded Daiya Dairy Free Cheddar Cheese, divided
  • 2 12.5 oz cans Chunk Chicken Breast, drained well

Method
 

  1. Bring water to a boil in a 3 quart pot.
  2. Add the gluten free noodles and boil for 7 minutes.
  3. Drain water from noodles once cooked and set aside.
  4. Melt the butter in a large skillet.
  5. Add gluten free flour to the skillet and mix with the vegan butter.
  6. Slowly whisk the almond milk into the gluten free flour and vegan butter mixture and cook on medium until thick.
  7. Add 1 package (2 cups) of Daiya Dairy Free Shredded Cheddar Cheese and stir until melted.
  8. Open and drain canned chicken, set aside.
  9. Add the cooked gluten free pasta, drained chicken, and 1 cup of Daiya Dairy Free Shredded Cheddar Cheese and stir until well combined.
  10. Season with salt and pepper as desired.
  11. Serve warm.

Notes

This is a great recipe for all ages! My kids love it and so do my husband and I.