Gluten-Free Chicken Alfredo (Restaurant-Style, Creamy & Easy)
This Gluten-Free Chicken Alfredo is creamy, rich, and completely restaurant-worthy - made with tender seasoned chicken, your favorite gluten-free pasta, and a silky homemade Alfredo sauce built from butter, heavy cream, and freshly grated Parmesan. It’s simple enough for a weeknight dinner, but the flavor delivers that classic Italian comfort you crave when you’re missing a big bowl of Chicken Alfredo (minus the gluten) from your favorite restaurant.
Equipment
- 1 Large pot for cooking the pasta
- 1 Colander
- 1 large skillet o saute pan
- 1 Sharp knife
- 1 Cutting board
- 1 Mixing Bowl
Ingredients
- 1 lb gluten-free spaghetti or fettuccine don't forget to reserve some pasta water.
- 1.5 lbs boneless, skinless chicken breasts about 3 chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1/4 cup extra virgin olive oil extra, if needed
- 4 tablespoons salted butter
- 2 garlic cloves about 2 teaspoons
- 2 1/4 cups heavy cream divided
- 2 teaspoons gluten free flour any 1:1 gluten free flour will work
- 1 1/2 cups freshly grated parmesan cheese
- 1/4 - 1/2 teaspoon salt to taste
- ground black pepper to taste
Instructions
- Cook the pasta.Bring a large pot of well-salted water to a boil. Cook gluten-free pasta until al dente according to package directions (usually 9–12 minutes). Reserve ½ cup of pasta water before draining. Set pasta aside.
- Prepare the chicken. Cut the chicken breasts into strips or bite-sized cubes. Place in a bowl and sprinkle with garlic powder, onion powder, Italian seasoning, salt, pepper, and crushed red pepper flakes if using. Toss until evenly coated.
- Cook the chicken. Heat olive oil in a large skillet over medium heat until hot and shimmering. Add the chicken in a single layer and cook for about 8–10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set aside.
- Wipe out the pan. Carefully wipe out the skillet with paper towels, especially if there are any dark brown bits. This prevents the Alfredo sauce from developing a burnt flavor.
- Start the Alfredo sauce. In the same skillet, melt the butter over medium-low heat. Add the minced garlic before the butter fully melts and sauté for 30–60 seconds, just until fragrant. Do not allow the garlic to brown.
- Slowly whisk in 2 cups of heavy cream. Cook over medium-low heat until the cream begins to steam and gently simmer. Do not let it boil.
- In a small bowl, whisk together the remaining ¼ cup heavy cream and gluten-free flour until smooth to create a slurry. Slowly whisk the slurry into the sauce. Continue cooking for 3–5 minutes, stirring frequently, until the sauce thickens.
- Add the chicken and cheese. Return the cooked chicken to the skillet and cook for 2–3 minutes until heated through. Stir in the freshly grated Parmesan cheese and remove from heat. Taste and adjust salt and black pepper as needed.
- Combine with pasta. Add the drained pasta to the Alfredo sauce and toss until the sauce thickens and coats the noodles evenly. If the sauce becomes too thick, add a splash of reserved pasta water to loosen and bring everything together.
- Serve hot with additional freshly grated Parmesan cheese on top.
Notes
- Use freshly grated Parmesan for the smoothest sauce. Pre-shredded Parmesan contains anti-caking agents that can cause a grainy texture.
- Keep the heat gentle when making the Alfredo sauce. Do not let the cream boil. A gentle simmer prevents the sauce from separating or scorching.
- Reserve pasta water before draining. If the sauce thickens too much after tossing with the pasta, add a splash of reserved pasta water to loosen and create a silky finish.
- Wipe out the pan before starting the sauce. Dark brown bits left from cooking the chicken can affect the color and flavor of the Alfredo.
- Toss the pasta with the sauce for a few minutes, adding small amounts of pasta water if needed to achieve the perfect consistency.
- Alfredo is best served fresh. When reheating, add a splash of milk, cream, or water and warm gently over low heat to restore creaminess.
Nutrition
Calories: 946kcalCarbohydrates: 60gProtein: 43gFat: 60gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 210mgSodium: 951mgPotassium: 549mgFiber: 2gSugar: 3gVitamin A: 1803IUVitamin C: 2mgCalcium: 371mgIron: 2mg
Tried this recipe?Let us know how it was!