Dinner
Gluten-Free Chicken Alfredo
Gluten-free pasta with chicken and a cream, butter and Parmesan sauce.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Large skillet
- Large pot
- Colander
- Cutting board and sharp knife
- Whisk or wooden spoon
- Instant-read food thermometer
Method
Prepare
Check the pasta and other packaged ingredient labels. Have the sauce ingredients ready. Season the chicken with salt, black pepper, garlic powder and Italian seasoning.
Cook the chicken
Heat the olive oil in a skillet over medium heat. Cook the chicken, turning as needed, until its thickest part reaches 165°F with a food thermometer. Thick breasts take roughly 6 to 8 minutes per side; pounding them to an even thickness first helps them cook evenly. Move it to a clean plate and keep warm.
Start the sauce
Reduce the heat. Melt the butter in the skillet, add minced garlic and cook about one minute without browning it. Stir in the cream and bring to a gentle simmer, stirring.
Cook the pasta
While the sauce simmers, cook the gluten-free pasta according to its package, timing it to finish near the sauce. Before draining, reserve half a cup of the cooking water.
Finish the sauce
On low heat, stir in the Parmesan gradually until incorporated. Add optional nutmeg and season with salt and white pepper to taste. Use only as much reserved pasta water as needed to loosen the sauce.
Combine and serve
Slice the cooked chicken on a clean board. Toss drained pasta with sauce and add the chicken. Serve promptly, with optional parsley.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Choose a pasta actually labeled gluten-free and follow its package directions. Check the other packaged ingredients individually. This recipe contains dairy.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat gently to 165°F with a splash of water, stirring; gluten-free pasta softens and the cream sauce can separate in leftovers.