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Copy-Cat Chicken Alfredo ~ Regular or Gluten-Free

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This simple Chicken Alfredo Copy-Cat recipe definitely does not taste simple and by just switching out the pasta will make it gluten-free.

I might even go as far as saying that this recipe is so good you won’t even need to order it in a restaurant anymore. This alfredo sauce is quick and easy so you can serve it any night during the week with a salad and some breadsticks.  Your family will enjoy mouthful after mouthful. Perfect for gluten-free folks too.

Mushrooms are an option and I suggest you slice them nice and thin. Thin mushrooms will supplement the alfredo sauce, and not make it a mushroom alfredo sauce.  Of course, if you love them thick…go for it!

 

 

The chicken alfredo sauce recipe is already gluten-free, but dairy sensitive folks beware!

This tantalizing chicken alfredo sauce makes 6 servings, depending on how many scoops of creamy, rich sauce you like on your fettuccine.

 

 

 

To Make Chicken Alfredo You Will Need These Ingredients:                    
  • Butter
  • Cream cheese
  • Heavy cream
  • Garlic powder
  • Salt
  • Pepper
  • Fresh Parmesan cheese
  • Chicken breasts – cooked and cut in 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    

Italian cooking at it's best. This easy 30-minute chicken alfredo tastes like you spent hours in the kitchen.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: 30 minute recipe, alfredo, chicken, chicken alfredo sauce, copy cat, dinner, easy recipe, gluten-free
Servings: 6 Servings
Calories: 1051kcal

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

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.

Nutrition

Serving: 1Serving | Calories: 1051kcal | Carbohydrates: 9g | Protein: 30g | Fat: 101g | Saturated Fat: 62g | Cholesterol: 376mg | Sodium: 888mg | Potassium: 569mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3611IU | Vitamin C: 3mg | Calcium: 371mg | Iron: 1mg

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easy chicken alfredo that tastes like a restaurant

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