Gluten Free Creamy White Wine Pasta

This past weekend was so great, I made tons of delicious food with my friends and relaxed. Friday night was "girls night." We all got together and I made them this pasta, crab stuffed mushrooms, and one of my friends made delicious Bruschetta. We drank wine and laughed until our stomachs hurt. Something about just getting your girls together and once you start that laughter it is so hard to stop, and it can totally change your week. It seems like lately when I see my friends it has been to help them with an issue that they are facing or they are helping me, but this weekend was just full of laughter and no depressing issues, it was great. You definitely need those days to vent or be someone who listens to your friend venting, but you also need these nights to just not care and have fun.

 One of my best friends has Celiac Disease, which is where you are allergic to gluten. She struggles with finding recipes, so I decided to make this gluten free so she could eat everything with us. Her allergy isn't as severe as some, where I can cook things that have gluten in the same kitchen as long as I just wash off the utensils before using it on the gluten free food. This disease is hard for her and I am sure is hard for everyone struggling with it. In the future, I would like to make a week full of gluten free meals just to see what she goes through and hopefully give some people who are gluten free some fun recipes. Let me know in the comments if that is something you might enjoy.

So here is the creamy, white wine, gluten-free, chicken pasta I made my girls. Enjoy, and feel free to make it your own!


  • 1 cup white wine (I used Pinot Grigio from Aldi)
  • 8-10 oz Heavy whipping cream (depending on how creamy you want it)
  • 1 1/2 cups shredded Parmesan cheese
  • 2 tomatoes chopped
  • 2 cloves minced garlic
  • 1 yellow onion chopped
  • 1/4 cup chicken broth
  • 2 tbsp gluten free flour for sauce
  • 1 cup gluten free flour for chicken
  • 2-3 tbsp Gluten free Italian Seasoning 
  • Gluten free spaghetti noodles. (I like the quinoa ones)
  • Parsley for topping
  • Chicken tenders or chicken breasts (I used 6 tenders)
  • 2 tbsp olive oil
  • 3 tbsp butter
  • salt and pepper to taste


For Chicken:

  1. Heat pan to medium heat with 1-2 tbsp olive oil depending on how much chicken you are cooking.
  2. pat dry chicken tenders or chicken breasts, if using breasts slice them in half length wise
  3. put 1 cup flour, salt and pepper, 1 tbsp Italian seasoning on a plate or bowl and mix
  4. flip chicken into the flour mixture and coat it, put coated chicken on pan and cook till chicken is golden and crispy and no longer pink in the middle, set aside

For Sauce:

  1. Chop onion and heat in pan over medium heat with a drizzle of olive oil
  2. add minced garlic to pan and saute onion and garlic till fragrant
  3. add 3 tbsp butter till melted
  4. throw in chopped tomato
  5. whisk in 2 tbsp flour
  6. season with salt and pepper and add 1 tbsp Italian seasoning
  7. add chicken broth, white wine, Parmesan cheese, and heavy whipping cream
  8. continuously mix the sauce and let cook while you are boiling your noodles
  9. taste the sauce to see if you want more Parmesan, whipping cream or wine
  10. Boil noodles, drain, drizzle with olive oil
Put the noodles down, sauce on top, then chicken and top with fresh Italian parsley if desired.



Popular Posts