Gluten-Free Chicken Alfredo (Dairy-Free)
In this gluten-free chicken alfredo, tasty seared chicken is served with fettuccine noodles tossed in a rich and creamy alfredo sauce. A comforting dinner for when you need a deliciously hearty and satisfying meal. Totally dairy-free too!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Delicious Chicken Alfredo for a Comforting Meal
A classic Italian-American pasta meal, chicken alfredo is definitely what I call comfort food on a plate, with tender chicken pieces served with fettuccine tossed in a creamy, flavorful homemade alfredo sauce.
If you want a satisfying meal, then this recipe is for you. Go make it for dinner tonight!
Why This Recipe Works:
- Simple Ingredients: The main ingredients for making gluten-free chicken alfredo are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing this recipe is uncomplicated – sear chicken, prepare the alfredo sauce and toss with cooked pasta – a tasty meal in under 30 minutes!
- Totally Gluten-Free & Dairy-Free: The best part is that this chicken fettuccine alfredo recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free chicken alfredo recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Pasta: Traditionally, fettuccine is the pasta used in chicken alfredo, but feel free to use whichever noodle you prefer. I used gluten-free fettuccine pasta to keep this recipe gluten-free. However, if you are not gluten-intolerant, go ahead and use regular pasta instead.
- Chicken: I used skinless, boneless chicken breasts, but you can use whichever other cuts of chicken (such as chicken thighs, drumsticks, etc).
- Seasonings: For flavor, I’ve added Italian seasoning, ground black pepper and granulated garlic.
- Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
- Parmesan: I used freshly grated dairy-free Parmesan to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Parmesan cheese instead.
How to Make Gluten-Free Chicken Alfredo (Step by Step):
1. Season Chicken
Season the chicken breasts with salt, black pepper, and Italian seasoning on both sides.
2. Sear Chicken Breasts
Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–7 minutes per side until golden brown on the surface. Remove the skillet from heat and let the chicken rest for 10 minutes.
3. Cook Fettuccine
While the chicken is resting, cook the gluten-free fettuccine in salted boiling water according to package instructions. Drain and set aside.
4. Heat Butter, Cream and Add Seasonings
Make the alfredo sauce by combining dairy-free butter and dairy-free heavy cream in a large skillet.
Heat the skillet over medium-low heat until the butter melts, stirring continuously (about 3 minutes).
Add the granulated garlic, Italian seasoning, salt, and pepper to the skillet. Stir well and cook for another 3 minutes.
6. Stir in Parmesan
Stir in the grated dairy-free Parmesan until it melts and the sauce becomes creamy.
7. Toss Pasta with Alfredo Sauce
Add the cooked fettuccine to the sauce. Toss gently until the pasta is fully coated.
8. Slice Chicken
Slice the seared chicken breasts into 1/2-inch strips and place it on a plate with the noodles.
9. Garnish & Serve
Garnish the chicken fettuccine alfredo with additional grated Parmesan, fresh parsley, or thyme, if desired.
Dish by Dish Tips/Tricks:
- Pasta Type: As I mentioned above, fettuccine is the pasta traditionally used in chicken alfredo, but feel free to use whichever noodle you prefer.
- Rotisserie Chicken for Convenience: If you wish, you may also use rotisserie chicken instead of cooking chicken from scratch to speed up the process.
- Not a Fan of Chicken? If you don’t love chicken, you can make shrimp alfredo instead.
- Make it Low Carb: If you want a low-carb option, swap out the fettuccine noodles with spaghetti squash!
- Serve With: Serve this chicken fettuccine alfredo with gluten-free garlic bread!
- Storing: If you have leftovers, store them in an airtight container for up to 2 days. Reheat in the microwave or over the stovetop before eating.
Other Gluten-Free Chicken Recipes You’ll Love:
- Chicken Potato Bake (Gluten-Free, Dairy-Free)
- Chicken Casserole (Gluten-Free, Dairy-Free)
- Marry Me Chicken (Gluten-Free, Dairy-Free)
- Crustless Chicken Pot Pie (Gluten-Free, Dairy-Free)
Gluten-Free Pasta Recipes to Make:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Chicken Alfredo (Dairy-Free)
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
In this gluten-free chicken alfredo, tasty seared chicken is served with fettuccine noodles tossed in a rich and creamy alfredo sauce. A comforting dinner for when you need a deliciously hearty and satisfying meal. Totally dairy-free too!
Ingredients
For the Pasta:
- 2/3 pound gluten-free fettuccine
- 1/2 teaspoon salt
Chicken:
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Alfredo Sauce:
- 1/3 cup dairy-free butter, cubed
- 2 cups dairy-free heavy cream
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Italian seasoning
- 1/3 teaspoon salt
- 1/3 teaspoon ground black pepper
- 2 cups freshly grated dairy-free Parmesan
Instructions
- Season Chicken: Season the chicken breasts with salt, black pepper, and Italian seasoning on both sides.
- Sear Chicken Breasts: Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–7 minutes per side. Remove the skillet from heat and let the chicken rest for 10 minutes.
- Cook Fettucine: While the chicken is resting, cook the gluten-free fettuccine in salted boiling water according to package instructions. Drain and set aside.
- Heat Butter, Cream and Add Seasonings: Make the alfredo sauce by combining dairy-free butter and dairy-free heavy cream in a large skillet. Heat the skillet over medium-low heat until the butter melts, stirring continuously (about 3 minutes). Add the granulated garlic, Italian seasoning, salt, and pepper to the skillet. Stir well and cook for another 3 minutes.
- Stir in Parmesan: Stir in the grated dairy-free Parmesan until it melts and the sauce becomes creamy.
- Toss Pasta with Alfredo Sauce: Add the cooked fettuccine to the sauce. Toss gently until the pasta is fully coated.
- Slice Chicken: Slice the seared chicken breasts into 1/2-inch strips and place it on a plate with the noodles.
- Garnish & Serve: Garnish the chicken fettuccine alfredo with additional grated Parmesan, fresh parsley, or thyme, if desired.
Notes
Pasta: Traditionally, fettuccine is the pasta used in chicken alfredo, but feel free to use whichever noodle you prefer. I used gluten-free fettuccine pasta to keep this recipe gluten-free. However, if you are not gluten-intolerant, go ahead and use regular pasta instead.
Chicken: I used skinless, boneless chicken breasts, but you can use whichever other cuts of chicken (such as chicken thighs, drumsticks, etc).
Seasonings: For flavor, I’ve added Italian seasoning, ground black pepper and granulated garlic.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Parmesan: I used freshly grated dairy-free Parmesan to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Parmesan cheese instead.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
