Copy-Cat Chicken Alfredo ~ Regular or Gluten-Free
This simple Chicken Alfredo Copy-Cat recipe does not taste simple, and just switching out the pasta will make it gluten-free.
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Mushrooms are an option, and I suggest you slice them nice and thin. Thin mushrooms will supplement the alfredo sauce, not make it a mushroom alfredo sauce. Of course, if you love them thick…go for it!
This tantalizing chicken alfredo sauce makes 6 servings, depending on how many scoops of creamy, rich sauce you like on your fettuccine.
- Butter
- Cream cheese
- Heavy cream
- Garlic powder
- Salt
- Pepper
- Fresh Parmesan cheese
- Chicken breasts – cooked and cut into strips or cubes.
- Fresh mushrooms (optional)
- Fettuccine noodles – gluten-free if necessary.
Note: I use leftover chicken for this recipe, such as Grilled Lemon Chicken or Seasoned Chicken Breast.
Another great reason to keep leftovers on hand in the freezer.
Enjoy!
Copy Cat Chicken Alfredo
Ingredients
- 1 cup butter 2 cubes
- 4 Tbsp. cream cheese
- 2 pints heavy cream
- 2 tsp. garlic powder
- 1/4-1/2 tsp salt - depending on taste
- 1/8-1/4 tsp pepper - depending on taste
- 1 1/3 cup Parmesan cheese freshly grated
- 2 large chicken breasts - cooked and cut in strips or cubes.
- 2 cups fresh mushrooms sliced ~ optional sauteed in a small amount of olive oil.
- 12 oz Fettuccine noodles - gluten-free if necessary.
Instructions
- In a large skillet melt butter. Add cream cheese and whisk when melted.
- Pour in the cream, garlic powder, salt, and pepper. Whisk then stir while the sauce simmers 15 minutes over low heat.
- Add cooked chicken and sauteed mushrooms, simmer 5 minutes.
- Turn off heat and add grated Parmesan cheese, stir well.
- Serve over hot fettuccine noodles. Garnish with additional freshly grated parmesan cheese if desired.
Notes
Nutrition
