Gluten Free Chicken Alfredo
This gluten free chicken alfredo is pure comfort food with a rich, creamy sauce that rivals any restaurant version. It's a classic dinner everyone will love.
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
Instructions
- 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.
- Season the chicken breasts on both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 852kcalCarbohydrates: 68gProtein: 48gFat: 42g
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