Gluten-Free Olive Garden Chicken Alfredo
Recreate the indulgent flavors of a restaurant favorite with this Gluten-Free Olive Garden Chicken Alfredo recipe! Perfect for those avoiding gluten, this creamy dish features tender gluten-free fettuccine tossed in a rich homemade Alfredo sauce made with unsalted butter, heavy cream, and freshly grated Parmesan cheese. Juicy, pan-seared chicken breasts seasoned to perfection elevate the dish, offering a protein-packed addition to the velvety pasta. A sprinkle of freshly chopped parsley provides a touch of elegance and color, making this recipe as visually stunning as it is delicious. Ready in just 45 minutes, it’s an ideal choice for a comforting dinner that’s full of flavor, gluten-free, and irresistibly satisfying. Keywords: gluten-free chicken Alfredo recipe, homemade Alfredo sauce, Olive Garden copycat recipes.
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Recipe Information
Ingredients
- 16 oz gluten-free fettuccine
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 cup unsalted butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1.5 cups grated Parmesan cheese
- 2 tbsp parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add gluten-free fettuccine and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and black pepper.
In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil.
Once the oil is heated, add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked. Remove from skillet and let them rest for a few minutes before slicing them into strips.
In the same skillet, melt 1 cup of unsalted butter over medium heat.
Add minced garlic to the melted butter and sauté for about 1 minute until fragrant.
Pour in 1 cup of heavy cream, stirring continuously. Bring the mixture to a simmer and cook for 2-3 minutes.
Gradually whisk in 1.5 cups of grated Parmesan cheese until the sauce becomes smooth and creamy.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the Alfredo sauce.
Mix in the chicken strips with the pasta and sauce, ensuring they are well incorporated.
Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your gluten-free Olive Garden Chicken Alfredo!
Nutrition Facts
Calories |
3786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.4 g | 333% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 4.7 g | ||
| Protein | 180.1 g | 360% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1461 mg | 112% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1250 mg | 27% | |
*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.
