Chicken Fettuccine Alfredo Recipe
This recipe for delicious gluten-free fettuccine Alfredo is sure to delight everyone, whether they have a gluten sensitivity or are just trying to cut back on gluten in their diet. It’s simple to make because the recipe calls for basic items and is easy to follow.
Directions.
- Cook pasta according to the directions on the box until it reaches an al dente consistency (this will be done later in the recipe). Empty and place aside.
Cut the tomatoes in half, chop the garlic.
and slice the mushrooms.
Chop the chicken into small pieces. Use salt and pepper to season the chicken. Add the arrowroot starch and stir.
In a large skillet over medium-high heat, heat half of the oil. The chicken should be seared for 3–4 minutes on each side, or until it is cooked through and golden brown. Move to a platter.
Add paprika, cayenne pepper, garlic powder, thyme, Italian spices and heavy cream, add the Pecorino Romano and Parmesan cheese mixture and stir, add drained fettuccine and chicken, cook over low heat for a few more minutes to reheat.
Optionally garnish with finely chopped fresh parsley or chives.
This easy recipe eliminates the gluten-containing components and delivers the flavor of Italian restaurants straight to your house. This gluten-free version will please the whole family, regardless of whether you have a sensitivity to gluten or are just trying to reduce your intake.
Chicken Fettuccine Alfredo Recipe
Ingredients
- 14 ounces of your favorite gluten-free fettuccine noodles I prefer using 2 bags of It’s Skinny Fettuccine, cooked as per instructions
- 2 chicken breasts cut into 1-inch pieces
- 1 cup of grape tomatoes halved
- 1 teaspoon of smoked paprika
- 1/2 teaspoon each of garlic powder dried thyme, and Italian seasoning
- Cayenne pepper salt, and black pepper to taste
- 3 tablespoons of avocado oil
- 1/4 cup of arrowroot starch
- 3 minced garlic cloves
- 1 cup of heavy cream
- 1/4 cup of a grated Parmesan and Romano cheese blend
- 2 portobello mushrooms thinly sliced
Instructions
- Cook pasta according to the directions on the box until it reaches an al dente consistency (this will be done later in the recipe). Empty and place aside.
- Cut the tomatoes in half, chop the garlic.
- and slice the mushrooms.
- Chop the chicken into small pieces, use salt and pepper to season the chicken. Add the arrowroot starch and stir.
- In a large skillet over medium-high heat, heat half of the oil, the chicken should be seared for 3–4 minutes on each side, or until it is cooked through and golden brown, move to a platter.
- Add paprika, cayenne pepper, garlic powder, thyme, Italian spices and heavy cream, add the Pecorino Romano and Parmesan cheese mixture and stir, add drained fettuccine and chicken, cook over low heat for a few more minutes to reheat.
- Optionally garnish with finely chopped fresh parsley or chives.
