Gluten free pasta with roasted chicken in creamy white sauce

Gluten free pasta with roasted chicken in creamy white sauce

Prep: 10 Minutes  I Cooking time: 40 Minutes   I Serving 2-4 person

½ yellow onion ( 1 yellow onions for 4 servings)
10 Oz chicken cutlets (20 Oz chicken cutlets for 4 servings)
2-3 Tbsp vinegar 
1 Tbsp Chicken seasoning of your choice (Old Bay, Adobo, Slap Ya Mamma)
1 Tbsp all purpose Cassava flour  (GF) (2 Tbsp  all purpose Cassava flour for 4 servings)
1 Tbsp chicken stock concentrate (2 Tbsp chicken stock concentrate for 4 servings)
¾ box  (6 Oz) Cassava Kitchen fusilli pasta (1½  Box - 12 Oz Cassava Kitchen fusilli pasta for 4 servings)
½ Cup white cheddar cheese (½ Cup white cheddar cheese for 4 servings)
1.5 Oz heavy cream (3 Oz heavy cream for 4 servings)


  1. Bring a large pot of water to a boil. You may add salt and a splash of unrefined olive oil
  2. Peel onion and slice thinly.

  3. Wash chicken in a bowl with water and vinegar. Then rinse thoroughly with cold water and pat dry with paper towels. Season as desired with chicken season of choice, salt and pepper. 
  4. Over medium high heat, heat up a large drizzle of olive oil in a nonstick pan. 
  5. Add the chicken and cook for 3-5 minutes per side stir until browned. If chicken browns too quickly, lower the heat and cover the pan. Remove the Chicken from  the pan and set aside.You may cover it with foil to keep warm. 
  6. Turn off heat, wipe out pan (make sure it is cold off and tolerable to handle).


  1. Around this time the large pot of water has come to a boil. Add the GF Cassava Kitchen fusilli pasta. Reduce the heat slightly and cook for 6-8 minutes. Stirring occasionally and taste test   after 6 minutes, to make sure the pasta is cooked at your desired texture ( soft or al dente)

Reserve 1⅓ cup of pasta cooking water and drain the pasta. DO NOT RINSE THE PASTA WITH COLD WATER.


  1. In the same pan as used for chicken, heat up 1 tbsp butter and a large drizzle of olive oil over low heat, Add the sliced onions and cook for 1-2 minutes. Stir occasionally until golden brown-ish. 
  2. Add 1 cup of the cooked pasta water, chicken concentrate and the rest of the flour and stir until smooth. Let it cook for 1-2 additional minutes until thickened.  
  3. Turn off heat and mix the cheddar and heavy cream in until all is combined.

  4. Reheat your sauce under low heat. Add drained Cassava Kitchen fusilli pasta and gently stir to coat. You may add the rest of the cooked pasta water if the sauce is too thick. Season to taste with salt and pepper.
  5. Slice Chicken crosswise 
  6. Divide pasta between plates, top off with sliced chicken and serve.

SERVING TIP: Sprinkle with some cheddar cheese.

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