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A cozy and satisfying dinner the whole family will love! Keep reading to see how I make this Gluten-Free Baked Parmesan Chicken with Pasta recipe! Make sure to check out our other gluten free and low carb recipes while you’re here!
There’s something magical about the combo of juicy baked chicken, gooey cheese, and pasta all in one dish. This gluten-free twist on a classic Italian favorite uses pantry staples and comes together with a simple two-pan method that packs a ton of flavor with minimal fuss. Serve it up with a side salad (or don’t—no judgment here) and you’ve got a meal worth repeating.
✨ Ingredients
- 6 boneless skinless chicken breasts
- 1 cup gluten-free oats, ground
- 1 cup grated Parmesan cheese (from the can or bag—your choice!)
- Heaping tablespoon Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1 stick of butter, melted
- 1 lb gluten-free brown rice fusilli pasta (or any GF pasta you love)
- 2 jars of pasta sauce
- 1 cup shredded mozzarella cheese
🥣 Instructions
- Preheat your oven to 400°F and lightly oil a glass baking dish (or the baking dish of your choice).
- In a small saucepan or microwave, melt your stick of butter.
- In a mixing bowl, combine the ground oats, ¾ cup of the Parmesan cheese, Italian seasoning, paprika, salt, and pepper.
- Coat each chicken breast in the melted butter, then dredge it through the oat and cheese mixture. Place each coated piece in your prepared dish.
- Once all chicken is in the dish, pour any leftover butter and dry mix over the top.
- Bake for 30 minutes uncovered.
🍝 Meanwhile, Prep the Pasta:
- Cook your pasta until al dente, then drain and rinse under cold water to stop the cooking.
- Drizzle with a little oil to prevent sticking.
- Grease a second baking dish and add your pasta, both jars of sauce, a sprinkle of Italian seasoning, and mix.
- Top with mozzarella cheese, the remaining Parmesan, and more seasoning if desired.
🔥 Finish in the Oven:
- After the chicken’s initial 30 minutes, place the pasta dish in the oven under the chicken pan.
- Bake both dishes together for 25 more minutes.
- Turn the oven off and let everything sit inside for 10 additional minutes.
- Remove from oven and let rest on the counter for 5–10 minutes before serving.
💡 Use a meat thermometer to check doneness—your chicken should be at 165°F internally. I cut into my pieces at the 30-minute mark to check and help them cook more evenly.
🧡 Time to Serve!
Scoop a portion of pasta onto your plate and top with a golden, crispy piece of chicken. Serve it solo or pair with garlic bread or a fresh green salad (we skipped both, and it was still amazing!). This dish makes 6 hearty servings.
I hope you enjoyed this recipe and that you’ll consider making it for your family.
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Gluten-Free Baked Chicken Parmesan with Pasta
This gluten-free baked Parmesan chicken is a cozy, family-approved dinner made with crispy oat-coated chicken breasts, rich marinara sauce, melty mozzarella, and tender gluten-free pasta. It’s full of flavor, easy to prep, and perfect for busy weeknights or Sunday comfort meals. Serve it with a salad or enjoy it on its own—this dish is satisfying, simple, and sure to become a repeat favorite!
Ingredients
- 6 boneless skinless chicken breasts
- 1 cup gluten-free oats, ground
- 1 cup grated Parmesan cheese (from the can or bag—your choice!)
- Heaping tablespoon Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1 stick of butter, melted
- 1 lb gluten-free brown rice fusilli pasta (or any GF pasta you love)
- 2 jars of pasta sauce
- 1 cup shredded mozzarella cheese
Instructions
Preheat your oven to 400°F and lightly oil a glass baking dish (or the baking dish of your choice).
In a small saucepan or microwave, melt your stick of butter.
In a mixing bowl, combine the ground oats, ¾ cup of the Parmesan cheese, Italian seasoning, paprika, salt, and pepper.
Coat each chicken breast in the melted butter, then dredge it through the oat and cheese mixture. Place each coated piece in your prepared dish.
Once all chicken is in the dish, pour any leftover butter and dry mix over the top.
Bake for 30 minutes uncovered.
Cook your pasta until al dente, then drain and rinse under cold water to stop the cooking.
Drizzle with a little oil to prevent sticking.
Grease a second baking dish and add your pasta, both jars of sauce, a sprinkle of Italian seasoning, and mix. Top with mozzarella cheese, the remaining Parmesan, and more seasoning if desired.
After the chicken’s initial 30 minutes, place the pasta dish in the oven under the chicken pan. Bake both dishes together for 25 more minutes.
Turn the oven off and let everything sit inside for 10 additional minutes.
Remove from oven and let rest on the counter for 5–10 minutes before serving.
💡 Use a meat thermometer to check doneness—your chicken should be at 165°F internally. I cut into my pieces at the 30-minute mark to check and help them cook more evenly.
Scoop a portion of pasta onto your plate and top with a golden, crispy piece of chicken. Serve it solo or pair with garlic bread or a fresh green salad (we skipped both, and it was still amazing!). This dish makes 6 hearty servings.
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