Gluten-Free Chicken Fettuccine Alfredo

And here it is, one of my most treasured and well-known recipes (at least to my family and friends). I’ve been making Fettuccine Alfredo in this same manner since I first learned how to make it nearly fifteen years ago.

While pasta dishes tossed with butter and cheese have been around for a long time, the term “Fettuccine Alfredo” is based on the signature dish of Alfredo Di Lelio’s restaurant (aptly named “Alfredo”) which opened in Rome, Italy in 1914. American tourists grew to love the dish and bring it back here to the US; while we Americans often add ingredients like chicken, shrimp, mushrooms, or broccoli to the dish, it’s commonly served without add-ins elsewhere in the world.

You’ll Need: (serves four)
1 pkg Cappello’s gluten/grain-free fettuccine (9 oz)
2 boneless, skinless chicken breasts
1 shallot, minced
6 cloves garlic, minced
3 tbsp butter
1 tsp black pepper
1/2 tsp each sea salt and nutmeg
2 cups cream
6 white mushrooms, sliced
1 cup broccoli, steamed
1 cup Parmesan, Romano, Asiago cheese blend, shredded or shaved
another 1/2 tsp each salt/pepper (for the chicken)
1 tsp olive oil (for the pasta)

For this recipe we used the grain/gluten-free fettuccine from Cappello’s, which had an amazing consistency. There is rice-based fettuccine available, but the consistency is not as good and you have to watch the pasta like a hawk while it cooks to make sure it’s at that perfect doneness (slightly al dente). But in the end, this recipe works just fine with both noodles.

Melt the butter in a skillet on medium heat, then add the shallots. Sauté for about two minutes, until fragrant, and add the garlic and sauté for another minute or two.

Add the cream, pepper, salt, and nutmeg, and reduce the heat to low and allow to gently simmer for 20 minutes. As it simmers, let’s prep the chicken.

Preheat your grill to med/high heat. Take your chicken breasts and filet them in half, so they’re half as thick as before. This gives you more pieces (read: more surfaces to get nice and crispy) and cuts the cooking time down significantly. Season with 1/2 tsp each salt and pepper.

Grill on med/high heat, about four minutes per side, until cooked through.

Remove the pieces from the grill and rest for a few minutes, then slice into pretty little chunks and set aside.

Add the sliced mushrooms to your sauce, and continue to simmer for another 10-15 minutes. As they simmer, let’s get your pasta ready.

Bring a pot of slightly salted water to boil, and drop in your fettuccine. Boil for about a minute, and drain.

Rinse the noodles in cold water, and toss with 1 tsp olive oil to keep from sticking together.

Take out your shredded/shaved hard cheese blend and have it ready for a quick dump into the dish. You can take a picture of it if you’d like. This is a good time to steam your broccoli and set it aside as well (tip: you want it a little on the firm side). If you’re steaming frozen broccoli, gently squeeze the steamed broccoli in a cheese cloth to remove some of the excess water.

Bring the skillet’s heat up to medium. As the sauce begins to bubble, add the pasta and gently mix it all around. Wait a minute for it to start bubbling again, and add the chicken and broccoli, tossing it all together. Add the cheese a few seconds later, and mix it all together, continuing to toss until the cheese is melted.

Serve immediately!

You can add some more cheese on top after plating your dish if you want to be a little fancy.

37 thoughts on “Gluten-Free Chicken Fettuccine Alfredo

  1. If there’s one thing I miss it’s my Mom’s home made Alfredo Sauce. She’s Italian and she definitely knows what she’s doing! This looks fantastic as well, of course! Yummm


  2. Received my Cappello’s pasta today and made this recipe. Wow! So, so delicious! Thanks for the recipe. Can’t wait to make the lasagna.


    We have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of this recipe in the world known.
    Alfredo di Lelio opened the restaurant “Alfredo” in Rome nel 1914, after leaving his first restaurant run by his mother Angelina Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”. In 1943, during the war, Di Lelio gave the local to his collaborators.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo”, which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
    In conclusion, the restaurant of Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and of his notes noodles (see also the site of “Il Vero Alfredo”
    Best regards Alfredo e Ines Di Lelio


  4. If only you could make it lactose free! But I think this might be wishful thinking, though, fettuccine Alfredo is as a rule creamy ;)


  5. I made this for the household last week, and there was much delight all around. I added peas to the mix and had to go with some gluten-free pasta tagliatelle that was already in the house.

    Thanks for all the great recipes!


  6. I made this last night, substituting the cream for coconut milk (I actually do dairy, but it’s hard to find quality cream were I live – and I’ve tried it on a previous chicken Alfredo recipe, there’s no coconutty flavor in the sauce) and the pasta for sweet potato “noodles” (a recipe from Ashley Tudor’s wonderful Sweet Potato Power). Also sprinkled some pine nuts after plating the dishes. It was delicious!

    Leftovers waiting in the fridge, can’t wait for lunch :)


      1. It was very very good, I used a different noodles though. Still turned out fabulous, thanks again for another wonderful recipe!!!


  7. Thanks for sharing this recipe. Easiest and most tasty Alfredo that I’ve made!! Family loved it. GF with flat tinkyada brown rice noodles worked well as I did not plan ahead. Added chopped flat parsley.


  8. everyone I’ve made this for has LOVED IT! I make small changes to it.. the biggest one being it’s not gluten free, I fry my pieces of chicken in a pan with a little bit of olive oil, I use sargento Italian mix cheese, garlic salt instead of a shallot of garlic and I use macroni noodles instead of linguini because of my 18 month old daughter. Other then those small adjustments I follow this to a T and it’s always a huge hit!


  9. Great GF recipe. Easy to make & doesn’t take all day. Everyone loved it as well! Thank you so much for sharing it with everyone.


  10. Its such as you read my thoughts! You appear to know so much approximately
    this, lik you wrote the e book in it or something. I believe that you just can doo with
    some % tto power the message home a bit, however other than that,
    that is wonderful blog. A fantastic read. I will certainly be back.


  11. Made this tonight with a few tweaks. Used coconut milk instead of cream, spaghetti squash in place of pasta and Nom Nom Paleo’s Magic mushroom powder instead of mushrooms. Probably not as good as yours, but it still turned out pretty good!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s