Pumpkin & Chicken Baked Pasta

Pumpkin & Chicken Baked Pasta | Gluten-Free | Queen of Quinoa

With this dish I’ve combined the best of both worlds: pumpkin and pasta. It’s a perfect meal for those cold winter nights that lie ahead. Rich and creamy, and delightfully gluten-free, this baked pasta sticks to your ribs and will warm your soul.

Let’s dream for a moment together. It’s a cold fall night, we’re curled up on the couch, our favorite movie is playing and we have a comforting bowl of this gluten-free pasta in our hands. Steaming, pumpkiny and oozing with cheeze sauce.

Are we on the same page?

Pumpkin & Chicken Baked Pasta | Gluten-Free | Queen of Quinoa

Sounds like a perfect night to me.

Let’s come back to reality and talk about the pasta a little bit more. It’s kind of like mac n’ cheese only better. Yes, I said better. Why? That’s simple because there’s pumpkin in it. And pumpkin makes everything better.

Plus, this gluten-free pasta bake isn’t loaded with all those added calories and fat that you’re accustomed to with cheesy pasta dishes. The sauce is cheese free. Only a little shredded cheese on top for the crunchiness factor, and that’s it. The creaminess in this dish comes from the pumpkin. And that heavenly cheese flavor? That’s from the nutritional yeast.

How can you go wrong with a healthy pasta bake? Low-calorie pumpkin, with poached shredded chicken, and almost no cheese, is exactly what I’m looking for. I could have this pasta for dinner.

Every. Single. Night.

Pumpkin & Chicken Baked Pasta | Gluten-Free | Queen of Quinoa

Pumpkin & Chicken Baked Pasta

Recipe Type: Entree
Author: Queen of Quinoa
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 medium chicken breast
  • 1 cup vegetable broth (chicken would also work)
  • 2 cups water
  • 1 lb gluten-free pasta (I used brown rice fusili)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons toasted quinoa flour (or gluten-free flour of choice)
  • 2 1/2 cups almond milk (or milk of choice)
  • 1 cup pumpkin puree
  • 1/2 cup nutritional yeast
  • 1 teaspoon fine sea salt
  • 1 teaspoon turmeric
  • 1/2 cup shredded goat milk cheddar (or cheese of choice)
  • 1 cup steamed kale, finely chopped
  1. Preheat the oven to 375 degrees F.
  2. Add the water and broth to a small sauce pan and bring to a boil. Add the chicken breast and cook for 3 minutes. Turn down to low for another 10 minutes, until the chicken is fully cooked. Remove from the water and let sit until cool to the hand. Shred the chicken with two forks and set aside.
  3. Bring another pot of water to boil and cook the pasta according to the package instructions.
  4. Meanwhile, in a small sauce pan, heat the oil over medium heat and add the garlic. Saute until fragrant, about 2 minutes. Whisk in the flour, then slowly whisk in two cups of milk, whisking constantly until combined. Add the pumpkin and nutritional yeast and stir until slightly thickened, about 3 minutes.
  5. Strain the pasta and transfer it to a large mixing bowl. Pour the pumpkin sauce over the pasta and stir until fully coated. Stir in the chicken, kale and remaining 1/2 cup of almond milk.
  6. Transfer the pasta to a large baking dish and cover with shredded cheese. Bake for 25 – 30 minutes until the cheese is browned.
  7. Cool for 10 minutes and serve.


  • http://www.howdoesshedoit.com/ Chris @ Weekly Meal Plan

    I love the idea of the chicken baked pasta!! I bet it adds something special!! Thanks for sharing :-)

    • http://www.simplyquinoa.com Queen of Quinoa

      Thanks, Chris! This pasta was seriously delicious, I think I need to make it again this week :)

  • Debra

    Where does the additional cup of pasta come from?

    • http://www.simplyquinoa.com Queen of Quinoa

      Hi Debra – it was a typo, thanks for catching it! I’ve updated the recipe to say add the additional 1/2 cup of almond milk.

      xo Alyssa

  • Debra

    Dinner tonight!

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  • http://www.rachelcooks.com Rachel Cooks

    New to your blog—loving it!

    • http://www.simplyquinoa.com Queen of Quinoa

      Welcome!! I love your blog as well. So glad you’ve popped over :)

  • Joyce

    Hi, do you have any ideas to replace the nutritional yeast? I am super sensitive to foods high in glutamate acid – all forms of MSG larger or small. I am certain it adds a lot of flavor… just no can do. wish I could though.
    Loving your blog BTW!

    • http://www.simplyquinoa.com Queen of Quinoa

      Hi Joyce, thank you for stopping by! My suggestion to replace the nutritional yeast would be to use grated parmesan or romano cheese. If you’re allergic to dairy, I’m not quite sure what you could use while still imparting that super cheesey flavor into the dish. Hope this helps and let me know what you decide to do :)

  • http://www.fromthelittleyellowkitchen.com/ Chrissy

    This looks absolutely amazing! Definitely book-marking this and making it asap! Love the flavors and the creaminess that the pumpkin and goat milk cheddar bring to the dish!

    • http://www.simplyquinoa.com Queen of Quinoa

      Thanks Chrissy! I loved how the pumpkin gave the sauce a sweet undertone, but still making it a savory pasta dish!

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