Description
A creamy and comforting gluten free chicken alfredo recipe made with simple ingredients. Safe for gluten-sensitive eaters, indulgent for all.
Ingredients
1 lb boneless, skinless chicken breast
2 tsp Italian seasoning
1 1/2 tsp kosher salt (divided)
1 tbsp olive oil
1/2 cup unsalted butter
1 1/2 cups heavy cream
1/2 tsp black pepper
1/4 tsp ground nutmeg (optional)
1 3/4 cups freshly grated parmesan cheese
12 oz gluten-free pasta (cooked)
1/2 cup fresh parsley (minced)
Instructions
1. Season chicken with Italian seasoning and 1 tsp salt. Heat olive oil in a skillet and cook chicken for 6-7 minutes per side until golden.
2. Remove and slice chicken. Set aside.
3. In the same pan, melt butter, then add heavy cream, pepper, and salt. Simmer for 3-5 minutes.
4. Whisk in parmesan cheese until sauce is creamy and smooth.
5. Add cooked pasta to the skillet, toss to coat. Add sliced chicken on top.
6. Garnish with parsley and serve.
Notes
Use freshly grated parmesan cheese for the best texture.
Store in the fridge for up to 3 days.
To reheat, add a splash of cream or broth to restore the sauce’s creamy consistency.
Nutrition
- Serving Size: 1 plate (1/4 recipe)
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 90mg