Creamy Garden Fresh Pasta Bake - Gluten Free

Incorporating fresh tomatoes and basil makes this Creamy Garden Fresh Pasta Bake a delicious spring or summertime supper. Use gluten free pasta noodles for wheat allergies! The creamy sauce is lightened up a bit by using Greek yogurt.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 883kcal

Author Sharon Rhodes

Ingredients

2 cups dry penne pasta use brown rice pasta for gluten allergies
2 chicken breasts cut into bite sized pieces
2 tbsp. olive oil split
1/2 onion diced
2 cloves garlic minced
1/4 cup cream cheese
1 cup plain Greek yogurt
1 cup milk
1/2 cup shredded parmesan
1 cup grated marble cheese
1/2 tsp chili flakes
2 cups chopped spinach
1/2 cup fresh chopped basil
1/2 cup fresh tomatoes I used grape tomatoes sliced in half

Instructions

Cook pasta according to package instructions and set aside
Meanwhile, heat 1 tbsp. of the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper and cook until no longer pink, about 6-7 minutes. Stir every so often. Transfer the cooked chicken to a plate and set aside
Reduce the heat to medium low and add another tablespoon of olive oil. Add the onions and sauté until softened, about 4-5 minutes. Add the minced garlic and stir for another minute
Stir in the cream cheese and reduce the heat to low. Add the Greek yogurt, milk and parmesan cheese and stir well to combine. Add the spinach, tomatoes and basil and stir again. Finally add the cooked chicken and penne and stir everything well to combine
Heat the oven to 375
Grease a 9x9 dish and pour in the penne. Top with the grated marble cheese and bake for 20 minutes. If you like a crustier cheesy top, turn on the broiler and broil the pasta for 2 minutes or so to get that nice browned top.
Serve warm

Nutrition