Gluten-Free Fettuccine Alfredo

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This is the easiest and best way to make Gluten-Free Fettuccine Alfredo! Just a few simple ingredients are all you need to make a gluten-free version of this classic Italian pasta dish. Don’t forget the extra Parmesan!

Gluten-Free Fettuccine Alfredo is shown in a bowl topped with parsley with broccoli alongside.

Easy Fettuccine Alfredo Recipe

This Fettuccine Alfredo recipe is in my back pocket for those times when I want to make a decadent gluten-free meal or impress dinner guests. I love that it tastes like it took hours to make when you really only need 10 minutes or less to put together the sauce! It’s loaded with butter, heavy cream, and Parmesan cheese to deliver rich, comforting flavor in every bite.

Alfredo sauce is naturally gluten-free, so my recipe for gluten-free Fettuccine Alfredo is, well, gluten-free! In my opinion, this is the best Fettuccine Alfredo you’ll make. Just make sure that you use gluten-free fettuccine to keep it entirely gluten-free. See my serving suggestions below for more inspiration on how to truly enjoy this easy and truly satisfying dish.

A pot of cooked gluten-free noodles is topped with parsley.

Is Fettuccine Alfredo Italian?

Yes! Fettuccine Alfredo was originally an Italian dish. The classic Italian preparation of Fettuccine Alfredo is a bit different from how we prepare it in the U.S. (and as is detailed in this recipe) – it’s more simple, calling for hot fettuccine pasta to be tossed with butter and Parmesan cheese. The heat of the pasta melts the butter and cheese, causing them to form a smooth sauce to coat the pasta.

In Italy, this preparation is known as fettuccine al burro, or fettuccine with butter. It’s considered more of a home-cooking meal than a restaurant dish. This could be why we’ve fancied it up with heavy cream when it appears on restaurant menus in the States! And of course, it’s so good with added cream, which is why I’ve included it in my gluten-free version.

A fork lifts gluten-free pasta in a bowl with broccoli.

What You’ll Need

Here’s an overview of everything you’ll need to make this Fettuccine Alfredo recipe. Don’t forget to scroll down to the recipe card at the end of this post for the full ingredient amounts and instructions.

  • Gluten-free Fettuccine Noodles: Use your preferred brand of gluten-free pasta.
  • Unsalted Butter: If you need to use salted butter, just reduce the amount of salt in the recipe to taste.
  • Heavy Cream: Heavy cream makes this recipe extra rich and decadent, but if you’re out of heavy cream you can use half-and-half.
  • Salt: Use fine table or sea salt.
  • Black Pepper
  • Nutmeg: Use powdered or freshly grated nutmeg.
  • Parmesan Cheese: Fresh, grated cheese is best in this recipe.
  • Parsley: Fresh parsley is optional for a garnish, but I highly recommend using it.
Ingredients including gluten-free pasta, butter, cream, and cheese are shown for Gluten-Free Fettuccine Alfredo.

How to Make Gluten Free Fettuccine Alfredo

Follow along with the step below for my method for making the easiest and best gluten-free Fettuccine Alfredo!

  • Make the pasta. Cook the gluten-free fettuccine according to the package instructions, reserving some of the pasta water. Keep the pasta warm while you make the sauce.
  • Now, make the sauce. In a saucepan over low heat, melt the butter. Stir in the heavy cream.
  • Whisk in the seasonings. Whisk in the salt, pepper, and nutmeg. Bring the sauce to a simmer.
  • Add the cheese. Remove the saucepan from the heat and stir in the parmesan cheese.
  • Bring the sauce back to a simmer to melt the cheese. Return the saucepan to low heat and bring it back just to a simmer and stir until the cheese is melted and the sauce is smooth. Adjust seasoning with salt and pepper, if necessary.
  • Add the pasta. Add the cooked pasta to the sauce and toss to coat thoroughly, adjusting the consistency of the sauce with the reserved pasta water or additional cream, if needed. Garnish with additional parmesan cheese and chopped parsley.

Tips for Success

Here are a few tips to help you make this gluten-free Fettuccine Alfredo:

  • Make the sauce lighter. You can substitute the cream with 2⁄3 cup milk and 3⁄4 cup plain Greek yogurt. Add the milk to the melted butter in the skillet along with the salt, pepper, and nutmeg. After adding the parmesan cheese and warming the sauce until it is smooth, remove from the heat and stir in the Greek yogurt. Make sure you don’t let it come back to a simmer or the yogurt will curdle.
  • Cook the pasta to al dente. Cook the pasta according to the package directions, but check it to make sure it doesn’t cook too long. If it’s mushy, it won’t hold up as well to the sauce.
  • Top with fresh basil. Basil and pasta just seem to go together. Top servings of gluten-free Fettuccine Alfredo with a shower of chopped fresh basil leaves for extra flavor.
A pot of cooked gluten-free noodles is topped with parsley.

Want to Make This a Chicken Fettuccine Alfredo?

It’s beyond easy to turn this Fettuccine Alfredo recipe into chicken Fettuccine Alfredo! See my post for Lemon Herb Grilled Chicken for how to grill chicken. Then, when the chicken is cooked, use a fork to shred it into small pieces. Fold the chicken into the pasta sauce when it’s finished cooking but before you combine it with the pasta. The toss the sauce with the pasta as directed.

Gluten-Free Fettuccine Alfredo is shown in a bowl topped with parsley with broccoli alongside.

Make It A Meal

Fettuccine Alfredo on its own is a rich, complete meal. But you can also serve it in smaller portions with other dishes. Here are some of my favorite complements to gluten-free Fettuccine Alfredo:

A fork lifts gluten-free pasta in a bowl with broccoli.

How to Store and Reheat Leftovers

Store leftover Fettuccine Alfredo in an airtight container in the fridge for up to 3 days. To reheat, place it in a pot on the stove, spoon in a little heavy cream, and gently reheat it over low heat until heated through.

Can I Freeze Fettuccine Alfredo?

I recommend freezing any leftover alfredo sauce separately from the pasta. To do so, place the cooled sauce in an airtight, freezer-safe container and place it in the fridge for up to 3 months. Defrost the sauce in the fridge. Then make a fresh pot of pasta and add the sauce.

Gluten-Free Fettuccine Alfredo is shown in a bowl topped with parsley with broccoli alongside.

What Brand of Gluten Free Pasta is Best?

I like to use Barilla gluten free fettuccine noodles. But it is also available from brands like Jovial and Tinkyada. Everyone seems to have a different gluten free pasta preference, so feel free to find your favorite.

Gluten-Free Fettuccine Alfredo is shown in a bowl topped with parsley with broccoli alongside.
5 from 1 vote

Gluten-Free Fettuccine Alfredo

This is the easiest and best way to make Gluten-Free Fettuccine Alfredo! Just a few simple ingredients are all you need to make a gluten-free version of this classic Italian pasta dish. Don't forget the extra Parmesan!
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 6 servings

Ingredients

  • 12 oz gluten-free fettuccine noodles
  • 4 tablespoons unsalted butter
  • 1 ½ cups heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • teaspoon nutmeg
  • ½ cup grated parmesan cheese, plus more for serving
  • fresh parsley, optional

Instructions

  • Cook pasta according to the package instructions, reserving some of the pasta water, if desired. Keep warm.
  • In a saucepan over low heat, melt the butter. Stir in the heavy cream, and the salt, pepper, and nutmeg. Bring to a simmer.
  • Remove the saucepan from the heat and stir in the parmesan cheese.
  • Return the saucepan to low heat and bring it back just to a simmer, stir until the cheese is melted and the sauce is smooth. Adjust seasoning with salt and pepper, if necessary.
  • Return the saucepan to low heat and bring it back just to a simmer and stir until the cheese is melted and the sauce is smooth. Adjust seasoning with salt and pepper, if necessary.
  • Add the cooked pasta to the sauce and toss to coat thoroughly, adjusting the consistency of the sauce with reserved pasta water or additional cream, if needed. Garnish with additional parmesan cheese and chopped parsley, if desired.
Nutrition Facts
Gluten-Free Fettuccine Alfredo
Amount Per Serving
Calories 500 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g100%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 95mg32%
Sodium 388mg16%
Potassium 75mg2%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%
Vitamin A 1180IU24%
Vitamin C 0.4mg0%
Calcium 116mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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