Gluten Free Chicken Alfredo

This delicious, creamy homemade alfredo sauce is the perfect recipe when you'd like something rich and comforting to eat. We enjoy this recipe with gluten-free pasta, but you can use any grain-free, gluten-free, or spiralized veggie pasta you would like.

25 minutes

35 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	1025
Fat:	73 g
Carbohydrates:	42 g
Protein:	37 g
Calculated per serving.

Serves: 4

Ingredients

1 Tbsp 1 Tbsp 1 Tbsp Ghee
3 whole 3 whole 3 whole Chicken Breasts, boneless skinless, thin cutlets
1 tsp 1 tsp 1 tsp Primal Palate Seafood Seasoning
4 oz 4 oz 4 oz Butter, Unsalted
1 Tbsp 1 Tbsp 1 Tbsp Shallot, minced
1 clove 1 clove 1 clove Garlic, minced
1/4 cup 1/4 cup 1/4 cup Wine, White
1 cup 1 cup 1 cup Heavy Whipping Cream, Organic
1.5 cups 1.5 cups 1.5 cups Parmesan Cheese
7 oz 7 oz 7 oz Tagliatelle (gluten-free), (about 3/4 of a package)
2 Tbsp 2 Tbsp 2 Tbsp Parsley, Flat Leaf, chopped
1 pinch 1 pinch 1 pinch Black Pepper, freshly ground

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees.
Melt a tablespoon of ghee in a cast iron skillet over medium heat.
Once the skillet is hot, sear the chicken breast cutlets until browned on both sides, about 2 minutes a side.
Once the chicken cutlets are seared, season with Primal Palate Seafood Seasoning, and place in the oven to bake for 15-20 minutes, or until cooked through.
Start a pot of water to boil for the pasta.
Heat a large saute pan over medium heat, and melt a tablespoon of the butter in the pan.
Turn down the heat to medium low, and add the shallot and garlic to the pan, and saute until the shallot is translucent.
Add the white wine to the skillet, bring the heat back up to medium, and reduce the wine, while stirring until the wine reduces by half, and starts to form a thicker sauce with the butter.
Add the rest of the butter to the saute pan, and stir it into the shallot, garlic, wine mixture as it melts.
Turn the heat down to medium low, and pour in the cream, stirring it into the rest of the sauce. Continue stirring until the sauce starts to bubble.
Keep the sauce at a simmer, any higher heat, and you risk the emulsion breaking.
Simmer the sauce until it starts to thicken, while stirring often, about 5 minutes.
Cook the pasta according to the package instructions while the sauce is simmering.
Gently stir in the parmesan cheese to the sauce.
Remove the chicken from the oven, and cut into bite size pieces.
Once your pasta is drained, add the noodles to the alfredo sauce.
Serve the pasta with the chicken, a pinch of freshly ground black pepper, and fresh parsley.

Notes

The white wine is optional for this recipe. Wine can cause the sauce to break, so you want to be sure that you add it prior to adding the majority of the butter and cream, and reduce the wine by half before adding any of the butter or cream to the sauce.