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Gluten Free Chicken Alfredo

Gluten Free Chicken Alfredo Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 750
Ingredients Method Notes

Ingredients
  

  • 8 oz gluten free fettuccine
  • 1 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 4 oz cream cheese, softened and cut into cubes
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • Finely chopped fresh parsley

Method
 

  1. Cook gluten free fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
  2. Season chicken with half the salt and the pepper. Sear in butter over medium-high heat until golden and cooked through, about 4 minutes per side. Transfer to a plate.
  3. Lower heat to medium-low, cook garlic 30 seconds, then whisk in heavy cream and cream cheese until smooth, 2 minutes. Stir in Parmesan and nutmeg until melted.
  4. Return pasta and chicken to the skillet. Add a few tablespoons pasta water and toss until everything is coated. Serve with parsley.

Notes

The leftover pasta water is key, so do not forget to reserve it. You can sear the chicken and make the sauce while the pasta boils to keep the meal to 30 minutes. Gluten free pasta can get sticky if it sits too long, so toss it with the sauce right after draining.