Creamy Garlic Parmesan Chicken Alfredo with Gluten-Free Fettuccine in a Rich Cream Sauce

Allergens

Dairy, Eggs (in butter)

Ingredients

• 2 boneless, skinless chicken breasts
• 8 oz gluten
• free fettuccine pasta
• 1 cup grated Parmesan cheese (preferably Pecorino Romano)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup unsalted butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Season the chicken breasts with salt and pepper, then cook in a large skillet over medium heat until cooked through. Remove from skillet and let rest.
2. In the same skillet, add butter and minced garlic, sautéing until fragrant.
3. Stir in heavy cream, Parmesan cheese, and salt and pepper to taste, cooking until the sauce has thickened slightly.
4. Slice the cooked chicken breasts and add them back into the skillet with the sauce.
5. Meanwhile, cook gluten free fettuccine according to package instructions.
6. Toss the cooked pasta in the creamy garlic parmesan sauce and serve immediately, garnished with fresh parsley.

Chef’s Insight

Cooking the garlic gently helps release its full flavor without making the sauce bitter.

Notes

This recipe is easy to double or triple for larger groups.