Cheesy Chicken, Chorizo & Tomato Gluten Free Penne Bake
If you’re after a comfort food winner that fits a gluten-free lifestyle, this dish delivers juicy shredded chicken, bold chorizo sausage, a robust tomato sauce, and melted cheese all baked until golden. San Remo Gluten-Free Penne ensures you get great pasta texture without compromise.
Go from prep to oven in just 10 minutes, then let it simmer-bake for about an hour. Ideal for relaxed weekend dinners or feeding a hungry crowd.
This Cheesy Chicken, Chorizo & Tomato Gluten-Free Penne Bake brings together bold flavours, comforting textures, and the ease of a one-dish oven meal. Thanks to San Remo Gluten-Free Penne, you get perfectly cooked pasta without compromising on taste, texture, or simplicity. It’s ideal for cosy nights in or effortless entertaining with friends.
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prep time10minuti
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cook time70minuti
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serves6people
Ingredients
Method
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Heat a medium saucepan over medium to high heat. Add olive oil, onion and chorizo and sauté for 5 minutes.
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Add paprika, sun-dried tomato, tinned tomato, 1 cup of water, season with salt and pepper, bring to the boil and simmer for 30 minutes. Add shredded chicken.
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Preheat oven to 180°C. In a pot of boiling salted water, add pasta and cook for 2 minutes less than suggested on the packet instructions.
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Add cooked pasta to the sauce and stir well to combine.
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Transfer to an oven safe serving dish, add dollops of ricotta and scatter over parmesan. Bake until golden and bubbly, about 30 minutes.
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To finish garnish with oregano.
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Serve and enjoy with family and friends!
Tips & Tricks
- Cooking Tips for Beginners Use the right product: This recipe uses San Remo Gluten Free Penne (350 g) to hold structure in the bake. Brown the chorizo and onion well: Sauté the olive oil, diced onion, and crumbled chorizo for about 5 minutes until fragrant to build a rich flavour base. Don’t skip the water: After adding the tinned tomatoes and sun-dried tomato strips, pour 1 cup of water into the pan. This helps the sauce develop fully and prevents it from drying out as it simmers. Cook the pasta just shy of al dente: Boil the penne for 2 minutes less than the packet instructions so it finishes cooking in the oven while baking for perfect texture. Distribute the cheese evenly: Dollop the smooth ricotta and sprinkle the parmesan evenly so every forkful delivers a mix of creamy sauce and crispy topping when baked.
- Achieving the Perfect Sauce Texture: This dish thrives on contrasting textures: a silky sauce, firm gluten-free penne, and a golden, crispy top layer. Here’s how to nail it: Simmer the sauce thoroughly: After sautéing onion and chorizo, add smoked paprika, sun-dried tomatoes, tinned tomatoes, and water. Bring to a boil, then reduce heat and simmer for about ~30 minutes to concentrate the flavours and thicken the base. Add the chicken near the end: Stir shredded roasted chicken breast into the sauce after simmering. This keeps the meat juicy and prevents it from overcooking. Combine pasta and sauce before baking: Mix the just-under-cooked gluten-free penne into the sauce so each piece is coated, then transfer into an oven-safe dish. This ensures even baking and absorption of flavour. Bake until golden and bubbly: With the ricotta dolloped on top and parmesan sprinkled, bake at 180 °C for ~30 minutes until the top is golden and the cheese is melted and golden. Garnish at the end: A handful of fresh oregano leaves lifts the dish visually and flavour-wise just before serving.
- Common Mistakes to Avoid: Over-cooking the gluten-free penne in the pot: If you ignore the “2 minutes less” instruction, the penne may collapse or become mushy during the bake. Don't skip the water at the start: Skipping this extra liquid means your sauce risks reducing too fast and drying out before baking. Uneven cheese distribution: Clumping the cheese in one area leaves other parts under-cheesed and prevents a uniformly golden, crispy top. Not pre-heating the oven or too low a temp: The golden-crisp top layer needs a hot oven; reducing temp risks resulting in a soggy bake. Serving straight from the oven without a brief rest: Allow the bake to sit 2–3 minutes before serving so it settles and doesn’t collapse when you cut into it.
Frequently Asked Questions
Can I use a different protein instead of shredded chicken?
Absolutely. You could swap in turkey breast, diced pork or even a plant-based shredded alternative. Adjust cooking time just to ensure the protein is cooked through before baking.
Is this dish suitable for freezing?
Yes, you can assemble the bake (up to the point of baking) and freeze it. When ready to use, bake from frozen, adding ~10-15 minutes to the baking time and ensuring it’s piping hot throughout.
Can I make it vegetarian or dairy-free?
Yes, omit the chorizo and shredded chicken for vegetarians, and choose dairy-free ricotta and parmesan alternatives. The flavour from sun-dried tomato + smoked paprika remains strong.
Can I use a different gluten-free pasta shape?
Yes, while this recipe uses San Remo Gluten-Free Penne (350g), any short gluten-free pasta like bowties or spirals will work. Just boil it 2 minutes less than the package instructions and look for options with a similar cook time
