Gluten Free Chicken Alfredo

There is nothing quite like a big plate of creamy alfredo pasta after a long day. And yes, you can absolutely enjoy it while eating gluten free.

This gluten free chicken alfredo uses simple ingredients that you can find at most grocery stores. No specialty items needed, no complicated steps.

The key to a great alfredo sauce is keeping things simple. Butter, garlic, cream, and freshly grated parmesan. That combination is naturally gluten free, so the only swap you need to make is the pasta itself.

I top it all off with seasoned chicken breast sliced into strips and some fresh parsley. It looks great and tastes even better.

This is one of those recipes that the whole family will enjoy, whether they eat gluten free or not. Nobody will notice the difference, I promise.

Why You’ll Love This Recipe

Tastes Like the Real Deal – This gluten free alfredo is so creamy and rich that nobody will ever guess it’s made with gluten free pasta.

Ready in About 30 Minutes – From start to plate you get a full homemade chicken alfredo dinner on the table in roughly half an hour.

The Sauce Is Made from Scratch – No jarred alfredo here so you get a fresher and way more flavorful sauce with just butter and parmesan and cream.

One Skillet for the Sauce and Chicken – You cook the chicken first then build the alfredo sauce in the same skillet so all those savory bits add extra flavor.

Ingredients

• 12 oz Gluten Free Fettuccine
• 2 Large Boneless Skinless Chicken Breasts
• 1 tbsp Olive Oil
• 1 tsp Salt, Plus More To Taste
• 1/2 tsp Black Pepper, Plus More To Taste
• 1 tsp Garlic Powder
• 3 tbsp Unsalted Butter
• 4 Cloves Garlic, Minced
• 1 1/2 cups Heavy Cream
• 1 1/2 cups Freshly Grated Parmesan Cheese
• 2 tbsp Fresh Parsley, Chopped

How to Make

Step 1

Bring a large pot of salted water to a boil. Cook the gluten free fettuccine according to package directions until just al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.

Step 2

Season the chicken breasts on both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat.

Step 3

Add the chicken and cook for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees F. Remove the chicken from the skillet and let it rest for 5 minutes, then slice into strips.

Step 4

In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.

Step 5

Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until the sauce starts to thicken slightly.

Step 6

Reduce heat to low and gradually stir in the parmesan cheese until fully melted and smooth. If the sauce is too thick, add the reserved pasta water a splash at a time until you reach your desired consistency. Season with salt and pepper to taste.

Step 7

Add the cooked fettuccine to the skillet and toss until every strand is coated in the creamy sauce. Serve topped with the sliced chicken and a generous sprinkle of fresh parsley.

My Tips

Gluten Free Pasta Overcooks Fast

Gluten free fettuccine goes from al dente to mushy really quickly. Start checking it about 1-2 minutes before the shortest time listed on the package.

It should still have a slight firmness when you bite into it because it will continue to soften a bit when you toss it in the hot sauce.

Also, don’t skip reserving that pasta water. Gluten free pasta releases a lot of starch into the water, and that starchy water is perfect for adjusting your sauce later.

Pound the Chicken Even Before Seasoning

Chicken breasts are usually thicker on one end and thinner on the other. If you cook them like that, the thin part dries out while the thick part is still undercooked.

Put them in a zip-lock bag and pound them with a rolling pin or heavy pan until they’re about 3/4 inch thick all the way across. This way they cook evenly and you get that golden brown crust on both sides at the same time.

Don’t Wipe the Skillet After the Chicken

After you take the chicken out, you’ll see browned bits stuck to the bottom of the skillet. Those are packed with flavor and they’re going to dissolve right into your alfredo sauce.

When you melt the butter and add the garlic, those bits will lift off and blend into the sauce. This is what gives the alfredo a deeper, more savory taste instead of just tasting like cream and cheese.

More Tasty Recipes

• Gluten Free Chicken Marsala
• Gluten Free Chicken Piccata
• Gluten Free Crispy Chicken Parmesan
• Gluten Free Mac & Cheese
• Gluten Free Stuffed Shells

FAQ

What’s the best gluten free fettuccine brand for this recipe?

Some of the most popular options are Jovial, Barilla gluten free, and Tinkyada. Jovial is a fan favorite because it has a texture really close to regular pasta and holds up well in creamy sauces like this one.

Whatever brand you pick, make sure you cook it just until al dente and not a second longer. Gluten free pasta can go from perfect to mushy very quickly, so keep a close eye on it and taste-test a minute or two before the package says it’s done.