Nickel Allergy Friendly Gluten Free Chicken Fettuccine Alfredo

Total time45 min

Prep time15 min

Cook time30 min

Nickel Allergy Friendly Gluten Free Chicken Fettuccine Alfredo

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Ingredients

4 servings

For the pasta

12 oz gluten free fettuccine
Rustichella D Abruzzo Fettuccine Bowl & Basket Fettuccine Pasta, 8.8 oz Rummo Fettuccine - 1 Lb Inspired Organics Organic Fettuccine 1 lb No Name Fettuccine
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1 tbsp kosher salt

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 2 large)
1 tsp kosher salt
½ tsp black pepper
1 tbsp olive oil

For the Alfredo sauce

2 tbsp unsalted butter
2 cloves garlic, minced
1 ½ cups heavy cream
2 oz cream cheese, cut into small pieces
1 ½ cups freshly grated parmesan cheese
¼ tsp black pepper
¼ tsp ground nutmeg

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
extra parmesan cheese, for serving (optional)

Instructions

1
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the gluten free fettuccine according to the package directions until just tender with a slight resistance at the center. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta in a colander and set aside.
2
Pat the chicken breasts dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

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