Gluten-Free Chicken Alfredo

Step 1

Bring a large pot of salted water to a boil. Add the gluten-free fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.

Step 2

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

Step 3

Add the butter to the same skillet and melt over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add the heavy cream and whisk until well combined. Bring to a simmer and cook for 5 minutes, stirring constantly.

Step 4

Remove from heat and whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

Step 5

Add the cooked fettuccine to the skillet and toss until well coated with the sauce. Add the reserved pasta water as needed to loosen the sauce. Add the chicken and toss to combine.

Step 6

Serve immediately, garnished with additional grated Parmesan cheese, if desired.