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
