5 Irresistible Ways to Enjoy Gluten Free Fettuccine Alfredo 

Do you miss ordering fettuccine Alfredo at your favorite Italian restaurant?  I did, until I learned how to make my own gluten free fettuccine Alfredo.  And you know what surprised me the most?  How simple it is!

Photo by engin akyurt on Unsplash

You can do it too.  Start with the classic version, then try a few of the variations.  I'm betting this will be a favorite that you’ll serve over and over to your family and you’ll even bring it out on special occasions to impress your guests.  Heck, you’ll impress yourself!

Naturally Gluten Free Alfredo Sauce

Alfredo sauce is an Italian classic first made in Rome in the early 20th century. This early version was called “fettuccine al burro” or fettuccine with butter and was simply fresh fettuccine noodles with butter and grated parmesan cheese.  Later, the cream was added, and it became the fettuccine Alfredo we know and love. 

The ingredients are simple and naturally gluten free: Cream, butter, and freshly grated parmesan cheese. Toss with gluten free pasta and you have this world-famous dish in gluten free form.

Classic Gluten Free Fettuccine Alfredo

Let's start with the traditional version of this decadent Italian classic.  Tender noodles tossed in a creamy, buttery, cheesy sauce!

Add Cream and Butter to Pot

Simmer and Reduce

Add Parmesan Cheese

The steps are simple:

• Cook the noodles according to the package directions.
• Bring the cream and butter to a low simmer for 10 to 15 minutes until it is reduced to 3/4 of the original volume.  
• Stir in the parmesan then toss in the pasta.  
• Add the extra cup of cream to thin and smooth out the sauce. 
• Top with a little extra grated parm and maybe some chopped parsley.

What Are the Best Ingredients?

I always recommend using the best quality ingredients you can get your hands on.  Yes it costs a little more, but the results are unmistakable. There are options, just understand the tradeoffs.

Cream vs Milk

Heavy cream is best to make your gluten free Alfredo sauce rich and smooth.  You can use milk, but you are sacrificing some of the flavor and texture.  

Canned Parmesan vs Grating Your Own

The best cheese for your gluten free Alfredo sauce is Parmigiano Reggiano that you grate yourself.  You can use the stuff in the green can but again, you are sacrificing flavor and texture.  

Thickening the Sauce

The sauce is thickened by simmering the cream and butter until it reduces. If you use milk or canned parmesan, you may need to thicken with a little cornstarch and water.

Salted or Unsalted Butter

Unsalted butter is best, so you control the salt.  It's fine to use salted butter but you may not need to add any additional salt to the recipe. 

Gluten Free Fettuccine Noodles

There are many varieties of gluten-free pasta available and I encourage you to try many and choose your favorite.  Mine is Catelli, although Barilla is also a popular brand. 

You don’t have to stick with fettuccine noodles.  Penne or rotini work well.  I like linguine and that is what you see in the photos. 

Important tip: Follow the package directions.  If you overcook your pasta it will fall apart.  If it's a little undercooked you can simmer it a minute in the sauce.

Gluten and Dairy Free Alfredo Sauce

The second version of our gluten free fettuccine Alfredo is dairy free.  If you're vegan or have a dairy intolerance, you can still enjoy this classic creamy dish with just three substitutions.

 Swap the cream with canned coconut milk.  Use vegan margarine and a vegan cheese substitute.  Vegan shreds or a vegan block cheese that you grate yourself work well.  Choose a white cheese with a robust flavor. 

Fettucine Alfredo for Casein Intolerance

The third version is for people who are both gluten and casein intolerant but do fine with goat or sheep cheeses. 

This is me so I make my gluten free Alfredo sauce with canned coconut milk and pecorino Romano cheese.  The texture and flavor profile are similar to parmesan although it’s a bit saltier and more earthy.  I’ve come to like it better. 

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How to Make Gluten Free Chicken Alfredo 

Our fourth version is Chicken Alfredo.  This seems to have surfaced first at the Olive Garden restaurant but you can easily make it at home. 

Use one of the recipes above, but save a couple of tablespoons of the sauce. Arrange a sliced grilled or baked chicken breast on top of the pasta and spoon over little of the reserved sauce.  Viola! (or Ecco! in Italian.)

Gluten Free Broccoli Alfredo

The bright green color of broccoli makes this fifth version visually appealing as well as delicious and nutritious.  Want to make it vegan?  Pair this variation with the dairy free option above. 

Steam broccoli florets for 3 - 5 minutes then toss them in with the creamy pasta and sauce.  You want the broccoli tender but slightly crisp and bright green.  Overcooking will turn the color to olive green and the broccoli will fall apart as you toss it in with the pasta.

Create Your Own Gluten Free Fettuccine Alfredo

Why stop at 5 versions?  Let's get the creative juices flowing.  Here are some more ideas to elevate your Alfredo.

• Try bacon for a carbonara style sauce without the egg.
• Add bacon to the broccoli or chicken versions.
• Fry up some sausage meat and toss it in with your pasta
• Mix roasted cherry tomato sauce with the Alfredo for a lovely rose color.
• Sauteed onions and peppers.
• Grilled salmon.
• Grilled or pan fried shrimp.

What would you like to add to your gluten free Alfredo sauce? We'd all love to see what you come up with.  Share here in our Facebook group.

How to Serve Your Gluten Free Fettucine Alfredo

Simple works well here.  Gluten free garlic toast and a side salad, or just enjoy it on its own topped with more grated parmesan. Enjoy!

Recipe

Gluten Free Fettuccine Alfredo

By Patty Maguire – Naturally Gluten Free,

Do you miss ordering fettuccine Alfredo at your favorite Italian restaurant? I did, until I learned how to make my own gluten free fettuccine Alfredo. And you know what surprised me the most? How simple it is!

Prep Time: 5 minutes
Cook time: 20 minutes
Yield: 4 to 6 servings
Tags: Gluten Free, Vegan Option

Ingredients

• 1 package (11 ounces or 300 grams) of gluten-free fettuccine noodles
• 2 cups of heavy cream or milk divided.
• 2 ounces (60g) of butter
• 6 ounces (175b) of grated parmesan cheese
• Salt and pepper to taste
• ¼ cup chopped fresh parsley (optional)

Instructions

1. Bring a large pot of lightly salted water to a boil.


2. In a separate saucepan melt the butter then whisk in 1 cup of cream. Bring it to a simmer and reduce by one fourth. This will take about 10 to 15 min. Stir occasionally so it doesn’t stick.


3. Meanwhile add the fettuccine noodles to the boiling water and cook to al dente, according to the package instructions.


4. Drain the noodles and add them to the hot butter and cream mixture. You can add the butter and cream to the drained noodles if that works better considering the size of the pot.


5. Add the remaining cup of cream and the grated cheese. Mix well and season with salt and pepper. If it seems and bit dry you can add a little more cream.


6. Garnish with chopped fresh parsley if desired.