Why is Alfredo sauce not gluten-free?

Traditional Alfredo sauce is usually made with butter, cream, and Parmesan, which are all gluten-free. However, some store-bought or restaurant Alfredo sauces may contain wheat flour or modified food starch as a thickener, making them unsafe for those with celiac disease or gluten sensitivity. Always check labels or prepare your own sauce at home to ensure it’s truly gluten-free.

What can I replace flour with in Alfredo sauce?

If your recipe calls for flour to thicken Alfredo sauce, you can use gluten-free alternatives like cornstarch, arrowroot powder, or even a small amount of gluten-free all-purpose flour blend. However, a classic Alfredo doesn’t need flour—just gently reduce the cream and cheese together for a naturally thick, creamy sauce.

What is a gluten-free substitute for cream of chicken?

For recipes that use “cream of chicken” soup as a base, you can make a homemade gluten-free version by whisking together chicken broth, milk or dairy-free milk, a bit of gluten-free flour or cornstarch, and cooked, finely shredded chicken. Simmer until thick, and season with salt and pepper. Many brands also offer gluten-free canned versions—just double-check the label.

What is a substitute for cream in chicken Alfredo?

If you need a substitute for cream in chicken Alfredo, use whole milk mixed with a little cornstarch, half-and-half, or even unsweetened coconut milk for a dairy-free version. You can also combine milk with a small amount of butter for added richness. Each option delivers a creamy texture without sacrificing flavor.

Gluten-Free Chicken Alfredo: Ultimate Creamy

Description

This creamy, comforting Gluten-Free Chicken Alfredo is a family favorite—packed with tender chicken, rich Alfredo sauce, and perfectly cooked gluten-free pasta. Cozy, crowd-pleasing, and made for weeknight dinners or special occasions.

Ingredients

Scale

12 oz gluten-free fettuccine or brown rice pasta
2 boneless skinless chicken breasts (or thighs)
1 tablespoon olive oil
Salt and black pepper, to taste
3 tablespoons butter
3 cloves garlic, minced
1 1/4 cups heavy cream (or half-and-half for lighter)
1 1/4 cups freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, plus more for garnish
Optional: 1 cup baby spinach, steamed broccoli, or sautéed mushrooms

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Instructions

Cook gluten-free pasta according to package instructions. Test early and cook until just al dente. Drain, rinse briefly, and toss with a drizzle of olive oil to prevent sticking.
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove, let rest, then slice into strips.
In the same skillet, melt butter. Add minced garlic and cook until fragrant, about 1 minute.
Pour in heavy cream. Simmer gently for 2–3 minutes to thicken slightly.
Whisk in Parmesan cheese gradually until sauce is smooth and creamy.
Add sliced chicken and cooked pasta to the skillet. Toss until everything is coated in Alfredo sauce. Add a splash of reserved pasta water if sauce is too thick.
Stir in parsley and optional veggies if using. Taste and adjust seasoning.
Serve immediately, topped with more Parmesan and fresh parsley.

Notes

For dairy-free, use coconut cream and vegan Parmesan. Add veggies like spinach, broccoli, or mushrooms for extra flavor and nutrition. Leftovers keep 2 days—reheat gently with a splash of milk or broth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 2g
Sodium: 580mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 33g
Cholesterol: 95mg