There’s something about a pasta bake that makes dinnertime feel effortless. It’s hearty, packed with flavour, and perfect for feeding a crowd without fuss. This Gluten-Free Chicken & Pumpkin Pasta Bake is one of those recipes I come back to time and time again—quick enough for a weeknight, yet impressive enough to serve when friends drop by.
So what makes this one a little different? The pumpkin. Instead of a heavy, cream-based sauce, we’re blending soft, roasted pumpkin with milk to create a silky, naturally sweet sauce that clings to every piece of pasta. It’s rich without being too heavy, and when combined with tender chicken, fresh baby spinach, and plenty of melted cheese, it’s the kind of meal that keeps everyone coming back for more.
And here’s the best part—it’s completely gluten-free, but you’d never guess. Whether you’re cooking for a coeliac family member or just want a wholesome, satisfying dinner that everyone will love, this pasta bake is a must-try.
Jump to RecipeWhy This Recipe Works
This Chicken & Pumpkin Pasta Bake is more than just another pasta dish—it’s a nutritious, comforting meal that comes together in just 40 minutes. Here’s why you’ll love it:
✔ Gluten-Free & Family-Friendly – A meal that’s hearty, delicious, and safe for those avoiding gluten. The whole family will enjoy this recipe.
✔ A Creamy Sauce Without Cream – Instead of using heavy cream, we blend roasted pumpkin with milk to create a naturally rich, velvety sauce.
✔ A Great Way to Add Veggies – The Japanese pumpkin adds a mild sweetness that kids love, and baby spinach adds a dose of greens without overpowering the dish.
✔ Easy to Prepare – Just a bit of sautéing, blending, and baking, and you’ve got dinner sorted.
A Pasta Bake with a Twist
This recipe was born out of a need for comfort food without the heaviness of traditional creamy pasta bakes. I’ve always loved the silky texture of pumpkin in soups, so I figured—why not use it to create a sauce for pasta? The result? A dish that feels just as indulgent as a cheese-laden alfredo, but with the added nutritional boost of pumpkin.
The first time I made this, I wasn’t sure how it would go over. Would the pumpkin flavour be too strong? Would it be too sweet? But after that first bite—creamy, cheesy, slightly sweet, and perfectly savoury—I knew I had a keeper. Now, it’s one of my go-to chicken casserole recipes, and I’m sure it will be for you too.
The Secret to a Creamy Pumpkin Pasta Bake (Without the Cream!)
One of the best things about this recipe is the creamy pumpkin sauce. Instead of using a heavy, dairy-laden sauce, we’re blending cooked Japanese pumpkin with milk (or a dairy-free alternative) to create a velvety, flavourful base.
Why It Works:
🍂 Pumpkin adds natural creaminess – Once blended, the pumpkin creates a silky smooth sauce that clings to every piece of pasta.
🍂 It’s naturally sweet and rich – No need for extra sugar or thickeners—pumpkin does all the work!
🍂 A great dairy-free option – If you use almond, oat, or soy milk, you’ll have a completely dairy-free pasta bake that’s still incredibly creamy.
Choosing the Right Ingredients for this Cheesy Pumpkin Pasta Bake
Every ingredient in this dish plays a role in making it flavourful, hearty, and satisfying.
1. The Pasta
Any short gluten-free pasta works well here—penne, fusilli, or rigatoni are great choices because they hold onto the sauce beautifully. Cook it just until al dente, as it will soften further in the oven.
2. The Chicken
We’re using chicken breast, sliced into bite-sized pieces for even cooking. If you prefer, chicken thigh fillets work just as well and stay extra juicy.
3. The Pumpkin
Japanese pumpkin (also known as kabocha squash) is ideal for this recipe. It’s slightly sweeter and creamier than other varieties, which helps create a creamy pumpkin puree. If you can’t find Japanese pumpkin, butternut squash is a great substitute.
4. The Cheese
A mix of Cheddar and Parmesan creates the perfect balance of meltiness and sharp flavour. The Cheddar melts beautifully, while the Parmesan adds that extra savoury bite on top.
5. The Baby Spinach
A handful of fresh baby spinach wilts beautifully into the pasta bake, adding a boost of greens without overpowering the dish.
How to Make This Chicken & Pumpkin Pasta Bake
This dish is simple to prepare and comes together in just a few easy steps:
1️⃣ Cook the Pasta – Follow the packet instructions and set it aside.
2️⃣ Sauté the Chicken & Onion in Olive Oil – Cook until the chicken is golden and cooked through.
3️⃣ Steam the Pumpkin – Microwave it until just tender, then blend half of it with milk to create the creamy pumpkin pasta sauce.
4️⃣ Combine Everything – Toss the cooked pasta, chicken, pumpkin, spinach, and cheese together with the sauce. Season with sea salt and ground black pepper (if desired).
5️⃣ Bake Until Golden – Sprinkle with Parmesan and bake for 15-20 minutes or until bubbly and golden.
The result? A creamy, cheesy, and utterly delicious baked pumpkin pasta that’s packed with flavour.
Make It Your Own
The beauty of this recipe is how versatile it is. Here are some easy ways to customise it next time:
✔ Make It Dairy-Free – Use plant-based milk and vegan cheese alternatives. The pumpkin sauce keeps it creamy even without cheese!
✔ Add More Veggies – Mushrooms, zucchini, sweet potato or roasted capsicum all work well. You could even try adding a gluten-free tomato sauce or marinara sauce to the pumpkin puree.
✔ Try Different Proteins – Swap the chicken for cooked turkey, bacon, ground beef (beef mince) or even chickpeas for a vegetarian version.
✔ Make It Extra Cheesy – Add Parmesan cheese, crumbled feta, mozzarella cheese for extra gooeyness.
✔ Make It Spicy – Add red chilli flakes (red pepper flakes) and ground black pepper for an added kick.
Serving & Storing Tips
Serving: This dish is perfect straight from the oven, served with a side salad or garlic bread.
Storing: Leftovers keep well in the fridge in an airtight container for up to 3 days.
Reheating: Warm it in the oven at 180°C for 15 minutes, or microwave for a quick fix.
Time to Bake!
This Chicken & Pumpkin Pasta Bake is one of those feel-good, comforting meals that’s easy to make and always a hit. Whether you’re feeding a family, meal prepping for the week, or simply craving something creamy, cheesy, and delicious, this recipe is a must-try.
So, gather your ingredients, preheat the oven, and let’s make a dish that will become a favourite in your kitchen too.
Scroll down for the full recipe!
Still looking for dinner inspiration? Click here for more gluten-free pasta recipes. Can’t get enough pumpkin? Click here for our favourite gluten-free pumpkin recipes.
This recipe first appeared in Issue 39 of Australian Gluten-Free Life magazine. Click here to purchase a copy from our online store.
Gluten-Free Chicken & Pumpkin Pasta Bake
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion diced
- 2 chicken breasts sliced into bite-size pieces
- 300 g Japanese pumpkin peeled and roughly chopped
- 1½ cups milk
- 60 g baby spinach leaves
- 1 cup grated Cheddar cheese
- Salt and pepper
- ½ cup grated Parmesan
Instructions
- Preheat oven to 200°C.
- Cook pasta according to directions on the packet. Drain and transfer to a large bowl.
- Heat oil in a large frying pan over medium high heat. Add chicken and onion and sauté until chicken is cooked through, about 8 minutes. Remove and transfer to bowl with pasta.
- Place pumpkin in a microwave-safe bowl. Add 2 tablespoons water and cover with plastic wrap. Microwave on high for
- 5 minutes, or until pumpkin is just tender, but not mushy. Drain and add half to bowl with pasta.
- Add milk to the remaining pumpkin and use a stick blender to blend until smooth. Pour over pasta mixture. Add spinach and grated Cheddar. Season with salt and pepper and stir until combined.
- Pour mixture into a large baking dish. Sprinkle top with Parmesan and bake in preheated oven for 20 minutes or until top is golden and cheese has melted.
