Fettuccine Alfredo with Chicken

When dining out, ordering Italian food can be difficult when eating a gluten-free diet. Here is a restaurant-quality recipe you can make at home. Add a tossed salad and a slice of gluten-free garlic toast, and your dinner is complete.

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 8 oz. uncooked gluten-free fettuccine noodles
  • 2 Tbsp. olive oil
  • 2 boneless, skinless chicken breasts (5 oz. each), pounded to 3⁄4" thickness
  • 2 tsp. salt, divided
  • 1 1⁄2 tsp. freshly ground black pepper, divided
  • 1⁄2 cup butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 Tbsp. chopped fresh parsley


  • Prepare gluten-free fettuccine according to package directions. Drain and set aside.
  • While pasta is cooking, heat olive oil in a medium skillet over medium-high heat. Sprinkle chicken breasts with 1 teaspoon salt and 1⁄2 teaspoon pepper. Add chicken to the skillet and sauté chicken breasts until done, about 6 minutes per side. Remove chicken from skillet and slice thinly. Return chicken to skillet.
  • Add butter and minced garlic to the chicken in the skillet. Once the butter has melted, add the heavy cream. Heat until the cream is starting to boil, about 5 minutes, and add the Parmesan cheese.
  • Reduce the heat to low and cook 2 minutes more, until the cheese is blended and the mixture begins to thicken. Remove from heat.
  • Stir in the fettuccine and remaining salt and pepper. Add parsley before serving.