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

5.0 from 1 reviews

Pumpkin & Chicken Baked Pasta
prep time

cook time

total time


recipe type: Entree
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)
  • 2½ cups almond milk (or milk of choice)
  • 1 cup pumpkin puree
  • ½ cup nutritional yeast
  • 1 teaspoon fine sea salt
  • 1 teaspoon turmeric
  • ½ 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 ½ 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.


Baking with Quinoa by Alyssa Rimmer | Queen of Quinoa

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Entrees, Gluten-free, International Cuisine, Italian, Lunch, Pasta, Recipe Index and tagged , , , , , . Bookmark the permalink.

13 Responses to Pumpkin & Chicken Baked Pasta

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

  2. Debra says:

    Where does the additional cup of pasta come from?

  3. Debra says:

    Dinner tonight!

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  5. Rachel Cooks says:

    New to your blog—loving it!

  6. Joyce says:

    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!

    • 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 :)

  7. Chrissy says:

    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!
    Chrissy recently posted..Lemon & Herb Roasted Spaghetti SquashMy Profile

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