Gluten Free Chicken Fettuccine Alfredo Recipe

Gluten Free Chicken Fettuccine Alfredo Recipe

This Creamy Fettuccine Alfredo is the perfect gluten-free pasta dish that delivers great flavor and a creamy texture.

This simple recipe brings the deliciousness of Italian restaurants right to your home, minus the gluten-containing ingredients. Whether you have a gluten sensitivity or simply want to cut down on gluten in your diet, this gluten-free version will satisfy the whole family.

What's the best part? This recipe uses a handful of simple ingredients you likely already have in your kitchen. The result? Effortlessly smooth cream sauce, tender chicken, and perfectly cooked pasta.

So, let's dive into this creamy fettuccine Alfredo that's perfect for family dinners, special occasions, or just when you're craving a hearty Italian classic. This gluten-free recipe is a real deal!


  • 14 ounces gluten free fettuccine noodles (cooked, use your favorite gluten-free pasta, I use 2 bags of It's Skinny Fettuccine)
  • 2 chicken breasts (cut each chicken breast into 1-inch pieces)
  • 1/4 cup arrowroot starch
  • 3 cloves garlic (minced)
  • 1 cup heavy cream
  • 1/4 cup Parmesan and Romano cheese blend (grated)
  • 2 mushrooms (I use portobello, thinly sliced)
  • 1 cup grape tomatoes (halved)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Italian seasoning
  • cayenne pepper (to taste)
  • salt
  • black pepper
  • 3 tablespoons avocado oil
Prep time:
10 minutes
Cook time:
20 minutes
Total time:
30 minutes
Yield: 4 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes


1. Cook pasta according to package directions until it's al dente (it will finish cooking at a later step in the recipe). Drain and set aside. I use It’s Skinny Fettuccine, so I only need to empty water from the pasta and lightly rinse and drain in a strainer.

2. Halve the tomatoes, slice the mushrooms and mince the garlic.

3. Cut chicken into bite size pieces. Season chicken with salt and  pepper. Toss in the arrowroot starch.

4. Heat half of the oil in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate.

5. Add the rest of the oil to the same skillet. Cook mushrooms over medium heat for 3 minutes, then add minced garlic cloves and tomatoes, cook for another couple of minutes.

6. Add heavy cream, paprika, garlic powder, thyme, Italian seasoning and cayenne pepper. Stir in Parmesan and Pecorino Romano cheese blend.

7. Add chicken and drained fettuccine. Cook for another couple of minutes over low heat until warmed up.

8. Garnish with chopped fresh parsley or chives (optional). Serve.

Recipe Video

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About Alena

Welcome to my website!

I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!


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