Gluten-Free Fettuccine Alfredo with Chicken
Indulge in the ultimate comfort food with this Gluten-Free Fettuccine Alfredo with Chicken, a creamy, flavor-packed twist on the classic Italian favorite. Made with tender gluten-free fettuccine pasta, juicy pan-seared chicken, and a luscious homemade Alfredo sauce, this dish is perfect for those craving indulgence while embracing a gluten-free lifestyle. The sauce, crafted from rich heavy cream, freshly grated Parmesan cheese, and a hint of garlic, clings beautifully to each strand of pasta, ensuring every bite is decadently satisfying. Topped with a sprinkle of fresh parsley for a burst of freshness, this quick and easy recipe comes together in just 45 minutes, making it perfect for both weeknight dinners and special occasions alike. Serve this gluten-free masterpiece with a crisp side salad or roasted vegetables for a complete meal that’s sure to delight everyone at the table. Keywords: gluten-free fettuccine Alfredo, creamy pasta, chicken Alfredo recipe, homemade Alfredo sauce, gluten-free dinner ideas.
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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
Directions
Step 1
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.
Step 2
While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Garnish with chopped parsley and serve immediately hot, ensuring every plate has an adequate amount of chicken and sauce.
Nutrition Facts
| Serving size | (1327.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3492.0 |
| Total Fat 229.5g | 0% |
| Saturated Fat 118.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 918.6mg | 0% |
| Sodium 4221.4mg | 0% |
| Total Carbohydrate 150.5g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 3.5g | |
| Protein 187.5g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 1010.7mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1461.2mg | 0% |
Source of Calories