The Yummiest Chicken Fettuccine Alfredo | Gluten Freee & Dairy Free!

Good morning, everyone. I hope you had a great weekend. We spent most of Saturday and Sunday decluttering the closets, cleaning the floor trims, and preparing the house for listing. Our evenings consisted of dinner and movies. On Saturday night, we took a drive to pick up Chinese food and ate out of the takeout containers while parked out in front of our new house. I don’t know about you, but that’s the best kind of date night.



On Sunday morning, we were watching T.V., and there was a scene with a family eating fettuccine alfredo, and it looked so good. I’ve never craved alfredo, and have always been more of a red sauce type of gal, but I had a crazy craving for fettuccine after that. I started thinking back, and I can’t even tell you the last time I had fettuccine. I think it’s been over four or five years 😳 I decided to make a gluten-free & dairy-free version for dinner! And the outcome? Delicious!

No one would be able to tell that this is dairy-free. The sauce tastes buttery, creamy, and flavorful as ever. Between both of us, there was hardly any left. The best part was that it only took about 30-minutes to make.

There are so many different proteins you can use with this fettuccini recipe. If you’re not a fan of chicken, try making it a seafood alfredo with scallops, shrimp, and crab meat. That used to be my favorite type of alfredo, and I may try that out with this recipe soon.

And if you want to keep the recipe low carb, swap out the fettuccini noodles with spaghetti squash! I used the Cappello’s grain-free pasta noodles because I think they taste super fresh and homemade compared to the refrigerated pasta.

3 Easy swaps to make the recipe plant-based:

Brown Rice Fettuccine Pasta

Vegetable Broth

Tofu

After adding just the right amount of spices, I could almost do a happy dance in the kitchen (ok, maybe I did) because I knew this recipe was going to be a hit. It has so much flavor, creaminess, and it’s almost identical to the real deal alfredo sauce. I always use plain crackers for my taste tests while cooking because it helps me determine which spices it needs more of.

There’s something about cooking on Sundays’ that I look forward to, but coming up with a recipe that is a hit, makes it so much better! I get super excited to report back and share it with you all. I truly cannot wait for you all to try this recipe out!



Add this recipe to your weekly menu! I promise you’re going to love it. ⭐️

5 from 3 votes Print Chicken Fettuccine Alfredo- Gluten Free & Dairy Free This is the most delicious dairy free alfredo recipe and it can be made in under 30-minutes! Prep Time 10 minutes Cook Time 20 minutes Servings 4 Author Taralynn McNitt Ingredients Pan-Fried Chicken 1 lb chicken breast boneless, skinless

3 tbsps avocado Oil

1/4 tsp black pepper

1/4 tsp garlic salt

1/4 tsp Italian Seasoning Dairy-Free Fettuccine Sauce 1/4 cup shallots chopped

6 garlic cloves chopped

1/4 cup sweet onion chopped

3 tbsps avocado oil

1/2 tsp black pepper or more to taste

1/4 tsp garlic salt

1/4 tsp onion salt trader joe's brand

1/4 tsp Italian seasoning

3 tbsps gluten-free flour bob's red mill

1 cup chicken broth or vegetable

1/4 cup full fat coconut milk canned

3/4 cup cashew milk plain, unsweetened

1 tbsp nutritional yeast or more if you want it "cheesier"

1 tbsp fresh chives chopped Fettuccine 1 box Capello Fettuccine Pasta follow directions on the box Instructions Pan-Fried Chicken Heat a frying pan on high with the avocado oil. Season the chicken breast with garlic salt, black pepper, and Italian seasoning. Cook each side for about 4 1/2 minutes. Use a thermometer to read 165+ for cooked chicken. *this is a great time to start boiling the pasta! Dairy-Free Fettuccine Sauce Add chopped garlic, onion, and shallots to the frying pan on medium-high. *for more flavor, do not wash out the pan after cooking the chicken. Once the garlic, onions, and shallots have softened (not browned), add the flour. Once the ingredients are coated, mix in the coconut milk, cashew milk, and chicken broth. Turn the heat to low and allow the sauce to simmer. Mix in the black pepper, garlic salt, onion salt, Italian seasoning, nutritional yeast, and fresh chives. **give the sauce a taste test to determine if it needs more pepper, garlic, salt, or nutritional yeast! Add the sauce to a mixing bowl with the cooked fettuccine and mix until the pasta is completely coated. Top with the cooked chicken, a few pinches of black pepper, and a sprinkle of chives.

Luckily, I have one more serving left, and I’m going to have it for lunch! 😋 I hope you all enjoy this recipe and I cannot wait to hear how you like it! Make sure to tag me in your pics so I can repost. They always make my day!

I hope you all have a fantastic week, and remember to hug the ones you love a little harder ♥️

I’ll catch up with you in a recap post tomorrow! xo

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