Gluten-Free Pasta with Homemade Gluten-Free Chicken Cutlets
This gluten-free pasta with homemade gluten-free chicken cutlets is a comforting, satisfying meal that proves gluten-free food can be just as crispy, flavorful, and indulgent as the original. Golden, pan-fried chicken cutlets sit atop perfectly cooked gluten-free pasta, tossed with your favorite sauce for a dinner that feels both cozy and elevated.
Whether you’re cooking for someone with celiac disease, gluten sensitivity, or simply trying to eat gluten-free more often, this dish is a reliable go-to. The chicken cutlets are crisp on the outside, juicy on the inside, and easy enough for a weeknight—yet impressive enough for guests.
Why You’ll Love This Recipe
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Crispy, golden chicken cutlets without gluten
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Perfect for weeknights or entertaining
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Customizable pasta sauces (tomato, cream, or olive oil–based)
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Family-friendly and freezer-friendly
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Comfort food without compromise
Many gluten-free breaded dishes fall flat, but these cutlets use a simple breading technique that delivers real crunch and flavor.
Ingredients
For the Gluten-Free Chicken Cutlets
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2 large boneless, skinless chicken breasts
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¾ cup gluten-free breadcrumbs
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¼ cup gluten-free all-purpose flour
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2 large eggs
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon paprika
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¼ teaspoon onion powder
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Olive oil, for frying
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Optional: grated Parmesan (gluten-free), for extra flavor
For the Gluten-Free Pasta
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12 ounces gluten-free pasta (penne, spaghetti, or rigatoni)
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Salt, for pasta water
Optional Sauce Ideas
Choose one:
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Marinara or tomato basil sauce
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Garlic olive oil sauce
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Creamy Alfredo or dairy-free cream sauce
For Serving
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Fresh basil or parsley, chopped
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Extra grated Parmesan or dairy-free alternative
Best Gluten-Free Pasta to Use
Look for corn-rice blends or brown rice pasta, which hold their shape well and have a neutral flavor. Avoid overcooking—gluten-free pasta can turn mushy quickly if left unattended.
Always salt your pasta water generously; it makes a huge difference in flavor.
How to Make Gluten-Free Chicken Cutlets
Step 1: Prepare the Chicken
Slice each chicken breast in half horizontally to create thin cutlets. Place them between two pieces of parchment or plastic wrap and gently pound to an even thickness, about ¼ inch thick.
Season both sides lightly with salt and pepper.
Step 2: Set Up the Breading Station
Prepare three shallow bowls:
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Gluten-free flour
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Beaten eggs
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Gluten-free breadcrumbs mixed with garlic powder, paprika, onion powder, and optional Parmesan
This classic breading setup ensures the coating sticks and crisps properly.
Step 3: Bread the Chicken
Dredge each cutlet in flour, shaking off excess. Dip into egg, then press firmly into the breadcrumb mixture, coating both sides evenly.
Place breaded cutlets on a plate and let rest for 5 minutes—this helps the coating adhere during cooking.
Step 4: Pan-Fry the Cutlets
Heat a large skillet over medium heat and add enough olive oil to coat the bottom. Once hot, add the cutlets in a single layer (work in batches if needed).
Cook for 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate and keep warm.
How to Cook Gluten-Free Pasta Perfectly
Bring a large pot of well-salted water to a rolling boil. Add pasta and stir immediately to prevent sticking. Cook according to package directions, stirring occasionally.
Reserve ½ cup of pasta water before draining—this helps loosen and bind sauces later.
Drain and toss lightly with olive oil if not serving immediately.
Assemble the Dish
Toss the cooked pasta with your chosen sauce, adding a splash of reserved pasta water if needed. Slice chicken cutlets into strips or leave whole.
Serve pasta in bowls or plates, topped with crispy chicken cutlets, fresh herbs, and grated cheese.
Tips for Extra Crispy Gluten-Free Cutlets
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Use fine gluten-free breadcrumbs for even coverage
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Don’t overcrowd the pan—this lowers oil temperature
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Medium heat works best to avoid burning the coating
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Let the chicken rest briefly after breading
If your breadcrumbs are coarse, pulse them briefly in a food processor.
Variations & Add-Ins
Gluten-Free Chicken Parmesan
Top cutlets with marinara and mozzarella, then broil until melted. Serve over gluten-free spaghetti.
Dairy-Free Version
Skip the Parmesan and use dairy-free cheese or a garlic olive oil sauce.
Spicy Chicken Cutlets
Add ¼ teaspoon cayenne pepper or chili flakes to the breadcrumb mixture.
Lemon Garlic Pasta
Toss pasta with olive oil, garlic, lemon zest, and fresh herbs for a lighter option.
Storage & Make-Ahead Tips
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Refrigerate: Store leftovers in airtight containers for up to 3 days
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Freeze cutlets: Freeze cooked cutlets up to 2 months
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Reheat: Warm cutlets in a skillet or oven to maintain crispness
Avoid microwaving chicken if possible—it softens the breading.
Final Thoughts
This gluten-free pasta with homemade gluten-free chicken cutlets is proof that gluten-free cooking doesn’t mean giving up comfort food favorites. With crispy chicken, perfectly cooked pasta, and endless sauce options, it’s a meal you’ll want to make again and again.