Pescatarian Gluten Free Chicken Fettuccine Alfredo
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free fettuccine
- 1 tbsp kosher salt
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (about 2 large)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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)
Can be omittedparmesan cheese
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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