Gluten-Free Fettuccine Alfredo with Chicken
Elevate your weeknight dinner game with this luxurious **Gluten-Free Fettuccine Alfredo with Chicken**—a rich, creamy, and satisfying recipe that's perfect for those avoiding gluten without compromising flavor. Tender gluten-free fettuccine pairs beautifully with golden, pan-seared chicken breast, nestled in a velvety Alfredo sauce made with heavy cream, Parmesan cheese, and a hint of garlic for a burst of flavor. Finished with a sprinkle of fresh parsley, this dish is easy to prepare in just 45 minutes and makes for an indulgent, restaurant-quality meal right at home. Whether you're gluten-intolerant or simply looking for a comforting pasta dish, this recipe is sure to impress your taste buds and guests alike.
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Recipe Information
Ingredients
- 12 ounces Gluten-free fettuccine pasta
- 1 pound Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 units Garlic cloves, minced
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons Parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are cooked through and golden brown. Transfer the chicken to a plate and let it rest for a few minutes, then slice it into thin strips.
In the same skillet, add the unsalted butter and let it melt over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour the heavy cream into the skillet and stirring with a wooden spoon or whisk, bring it to a gentle simmer. Allow it to simmer for 2-3 minutes until slightly thickened.
Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Add salt and black pepper to taste.
Add the cooked fettuccine pasta and sliced chicken into the skillet with the Alfredo sauce. Toss everything together until well combined and the pasta is coated in the sauce.
Garnish with chopped parsley and serve immediately hot, ensuring every plate has an adequate amount of chicken and sauce.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.5 g | 294% | |
| Saturated Fat | 118.6 g | 593% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 4221 mg | 184% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 3.5 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1011 mg | 78% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
