Chicken and Broccoli Alfredo

Alfredo is naturally close to gluten-free — the classic sauce is just butter, cream, and Parmesan — so the only real swap is the pasta. Toss it with seared chicken and crisp-tender broccoli and you have the comfort dinner that converts skeptics to gluten-free fettuccine.

Yield: Serves 4 · Time: 35 min

Ingredients

• 12 oz (340 g) gluten-free fettuccine
• 2 chicken breasts, sliced
• 2 cups broccoli florets
• 3 tbsp butter
• 3 garlic cloves, minced
• 1 1/2 cups (360 ml) heavy cream
• 1 1/4 cups (110 g) freshly grated Parmesan
• Salt, pepper, pinch of nutmeg

Directions

1. Season and sear the chicken in a wide skillet until golden and cooked through; set aside.
2. Boil the pasta in well-salted water, adding the broccoli for the last 3 minutes; reserve 1 cup pasta water.
3. Melt the butter with garlic, add cream, and simmer 3 minutes.
4. Off heat, whisk in the Parmesan until smooth.
5. Toss pasta, broccoli, and chicken through the sauce, loosening with pasta water as needed.

Pro tip: Gluten-free pasta releases more starch — that reserved cooking water is your best tool for a silky, clingy sauce.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.