Gluten-Free Mushroom and Chicken Alfredo

This creamy and savory gluten-free pasta dish features fresh mushrooms and chicken, tossed in a rich alfredo sauce made with milk.

15m

Prep Time

30m

Cook Time

Servings

Ingredients

1 lb. gluten-free fettuccine

2 tbsp. unsalted butter

2 cloves garlic, minced

8 oz. sliced mushrooms

1 lb. boneless, skinless chicken breast, cubed

1 tbsp. gluten-free all-purpose flour

1 1/2 cups milk

1/2 cup freshly grated parmesan cheese

Salt and pepper, to taste

Instructions

Step 1

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet over medium-high heat, melt the butter. Add the garlic and sauté until fragrant, about 1 minute.

Step 3

Add the mushrooms and sauté until they have released their liquid and are browned, about 5 minutes. Remove the mushrooms from the skillet and set aside.

Step 4

Add the chicken to the same skillet and sauté until browned and cooked through, about 8 minutes.

Step 5

Sprinkle the gluten-free flour over the chicken and stir to coat. Cook for 1-2 minutes, until the flour is golden brown.

Step 6

Slowly whisk in the milk and bring the mixture to a simmer. Cook for 3-4 minutes, stirring constantly, until the sauce has thickened.

Step 7

Stir in the parmesan cheese, cooked mushrooms, and cooked fettuccine. Toss to coat well and season with salt and pepper to taste.

Step 8

Serve hot, garnished with additional parmesan cheese and chopped fresh parsley, if desired.