Gluten-Free Chicken Alfredo with Parmesan Garlic Cream

Why You’ll Love This Recipe

• True comfort: tender seared chicken and silky Parmesan–garlic cream cling to every strand.
• Gluten-free and weeknight-friendly without shortcuts on flavor.
• Restaurant-level texture thanks to reserved pasta water for perfect saucy gloss.
• Bright finish of lemon and parsley keeps the dish light and balanced.

Grocery List

• Produce: 1 lemon, 1 small bunch flat-leaf parsley, 4 garlic cloves
• Dairy: Unsalted butter, heavy cream, Parmesan cheese (block to grate)
• Pantry: Gluten-free fettuccine, olive oil, kosher salt, black pepper, garlic powder, nutmeg (optional)

Full Ingredients

For the Chicken

• 1 to 1.25 lb (450–570 g) boneless, skinless chicken breasts
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil (for searing)

For the Pasta

• 12 oz (340 g) gluten-free fettuccine
• 4 qt (3.8 L) water + 1 tbsp fine sea salt (for boiling)

For the Alfredo Sauce

• 2 tbsp unsalted butter
• 4 garlic cloves, finely minced
• 1 cup (240 ml) heavy cream
• 1 cup (90 g) very finely grated Parmesan cheese, plus more for serving
• 1/4 tsp freshly grated nutmeg (optional)
• Up to 1.5 cups (355 ml) reserved pasta water, added as needed
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste

For Finishing

• Zest of 1/2 lemon
• 2 tsp fresh lemon juice
• 2 tbsp finely chopped fresh flat-leaf parsley

Step-by-Step Instructions

Step 1: Season the chicken and prep your pot

Pat the chicken breasts dry. Season both sides with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Set a large pot over high heat with 4 quarts (3.8 L) water and 1 tablespoon fine sea salt. Bring to a boil. For strict gluten-free needs, use a clean pot and a dedicated or thoroughly washed colander to avoid cross-contact.

Step 2: Cook gluten-free fettuccine

Add gluten-free fettuccine to boiling water and cook until just shy of al dente, typically 7–9 minutes depending on brand. Stir gently in the first minute to prevent sticking. Before draining, reserve 1.5 cups (355 ml) pasta water. Drain the pasta and set aside; do not rinse. If it will sit more than a couple minutes, toss with 1 teaspoon olive oil to prevent clumping.

Step 3: Sear the chicken

Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil, then the chicken. Sear until deep golden, 5–6 minutes on the first side. Flip and cook 3–5 minutes more until the thickest part reaches 165°F (74°C). Transfer to a cutting board, rest 5 minutes, then slice into 1/2-inch strips.

Step 4: Build the Alfredo base

Lower the skillet heat to medium. Add butter; once melted and foamy, add minced garlic. Cook, stirring, 30–60 seconds until fragrant but not browned. Pour in heavy cream and 1/2 cup (120 ml) reserved pasta water. Simmer 2–3 minutes, stirring, until slightly thickened and steamy.

Step 5: Emulsify with Parmesan

Reduce heat to low. Add the finely grated Parmesan in 3–4 small handfuls, whisking constantly and allowing each addition to melt before adding the next. Keep the sauce below a simmer to prevent graininess. Season with 1/4 teaspoon black pepper, a pinch of nutmeg if using, and salt to taste (start with 1/4 teaspoon; adjust later).

Step 6: Toss pasta to a silky finish

Add the drained pasta to the skillet. Toss over low heat for 1–2 minutes, adding additional reserved pasta water a splash at a time until the sauce is glossy and lightly coats the noodles. The sauce should be fluid, not gloppy. If it tightens, add more pasta water and continue tossing.

Step 7: Brighten and serve

Stir in lemon zest, lemon juice, and parsley. Taste and adjust salt and pepper. Plate the pasta in warm bowls, top with sliced chicken, and finish with extra Parmesan and a crack of black pepper. Serve immediately.

Pro Tips

• Finely grate the Parmesan with a microplane or rasp; powdery shreds melt smoothly and prevent a clumpy sauce.
• Keep the sauce just below a simmer when adding cheese. High heat can cause separation or graininess.
• Reserve more pasta water than you think you need. It is the key to a satiny, restaurant-style finish.
• Gluten-free pasta varies by brand. Start checking 2 minutes earlier than package directions and handle gently to avoid breakage.
• Warm your bowls to keep the sauce from tightening on contact.

Variations

• Broccoli Chicken Alfredo: Add 2 cups small broccoli florets to the pasta water for the last 2 minutes of boiling, then drain with the pasta.
• Lemon-Pepper Shrimp Alfredo: Swap chicken for 1 lb (450 g) large shrimp. Sear 1–2 minutes per side, then proceed with the sauce.
• Roasted Garlic Alfredo: Replace raw garlic with 6–8 cloves roasted garlic for a sweeter, mellow flavor.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently over low heat with a splash of warm water or cream, stirring until the sauce loosens; avoid boiling. For make-ahead, season the chicken up to 24 hours in advance, mince the garlic, and grate the Parmesan. Cook the pasta and finish the sauce just before serving for best texture (gluten-free pasta can become soft if held too long). Always use clean utensils and a dedicated colander to avoid gluten cross-contact.

Nutrition (per serving)

Approximate: 890 calories; 45 g protein; 57 g carbohydrates; 53 g fat; 2 g fiber; 980 mg sodium. Values will vary based on exact products and brands.