Chicken alfredo of your dreams—a simple, cozy and healthy dinner to make together!

This grain and gluten free garlic chicken Alfredo has quickly become a favorite dinner in our house and a meal we love to make together.  Whenever my husband and I have “date night in”, he asks me to make this—so it’s got the husband stamp of approval.

Truth be told Stephen and I would rather make dinner together than go out on Valentine’s day.  We both absolutely love the taste and ease of this chicken alfredo and it is a great meal to make as a couple, as there are tasks for each of you.  Thankfully you can’t really mess up chicken alfredo—so instead of being glued to a recipe, you can measure, stir and enjoy a glass of wine together!

Honestly, I have often just sat on the counter and let him make this chicken alfredo for me, because having your man make you dinner…it doesn’t get much better than that!

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You can’t really mess this recipe up but I do have one little tip.  Since most chicken alfredo recipes call for flour to thicken the sauce, you must make sure that you slowly heat your milk and that it combines fully with the butter before adding the cheese.  This will insure that the sauce thickens and does not separate and look oily!

To make this gluten free, serve with chickpea, rice or lentil pasta. You can also serve over a bed of roasted vegetables or sautéed spinach—the sauce is honestly so good, you’ll love it with anything!

Grain-Free Garlic Chicken Alfredo

serves 2 + leftovers

Ingredients

• 1 lb chicken boneless & skinless breasts or thighs + olive oil, salt & pepper to season
• 4 tbsp butter
• 4 large cloves garlic
• 1/2 tsp good dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp dried oregano
• 1 cup heavy cream
• 1 packed cup good quality parmesan cheese, shredded
• 1 package Cappello’s grain-free fettuccine  or Banza chickpea pasta
• garnish with fresh chives, rosemary and cracked black pepper

Directions

• Prepare a pot of salted water to boil the pasta.
• Warm a large skillet of your BBQ to medium heat.  Season your chicken breasts or thighs with a layer of olive oil and then salt and pepper on both sides.
• Pan sear or BBQ your chicken about 4 minutes per side, depending on the thickness.  Place in a warm oven to keep warm while you make the pasta and sauce.
• Warm a skillet to medium-low heat and melt the butter.  Once the butter is melted, add the garlic, dijon, sea salt and dried oregano, sautéing for a few minutes until the garlic is fragrant.
• Reduce your pan’s heat to low.  Slowly pour in the cream, stirring in a circular motion (the same direction).  Continue stirring and heating the milk as you want it to be warm but not burnt.  Your sauce will be ready when the butter and milk have unified as a sauce, don’t skip this step as it is important for the consistency.
• Sprinkle in the cheese a handful at a time, stirring until the sauce thickens.
• Prepare your pasta noodles according to the package’s instructions. Thinly slice the chicken.  Stir the cooked noodles into the sauce and top sliced chicken.
• Garnish with chives, rosemary and fresh cracked black pepper.