Gluten-Free Fettuccine Alfredo
You’ll never believe how easy it is 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. But all that rich, creamy goodness always feels extra-special. Don’t forget the extra Parmesan!
Delicious Details
- Cuisine Inspiration: Italian
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option
- Skill Level: Easy
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. It’s loaded with butter, heavy cream, and Parmesan cheese to deliver rich, comforting flavor in every bite.
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. But the heavy cream that we add makes it fancy and luxurious.
Here’s Why You’ll Love Making Gluten Free Fettuccine Alfredo
- Easily gluten free. Alfredo sauce is naturally gluten-free, so my recipe for gluten-free Fettuccine Alfredo just requires you to swap the noodles. I share a few recommendations below for gluten free fettuccine noodles.
- Simple but impressive. 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!
- The start of a wonderful meal. Whether you stir in a protein or pair the pasta with mains or sides, you are in for a treat. See my variations and serving suggestions below for more inspiration on how to truly enjoy this easy and truly satisfying dish.
Recipe Ingredients
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.
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.
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.
Variations
It’s so easy to add different proteins to your gluten free fettuccine for a fabulous full meal.
- Make Chicken 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.
- Try Steak Alfredo. Blackened Steak makes a great topping for GF alfredo, but any sliced, griled steak would be a great addition.
- Or Add Seafood. I love to make Shrimp Alfredo, but you can always add salmon, crab, or go really luxe with lobster.
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.
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:
- With a salad. Serve this pasta with a fresh green salad to keep it a vegetarian meal. You can also try my Roasted Asparagus Salad, which would be a wonderful side to Fettuccine Alfredo. For a salad with an Italian touch, you could try my Caprese Zoodles Salad (leave out the mozzarella if you want to keep it on the lighter side) with zucchini and tomatoes.
- Add chicken. Fettuccine Alfredo would be so good alongside my Rosemary Balsamic Roast Chicken or Air Fryer Rotisserie Chicken for a hearty dinner. Or make Baked Blackened Chicken to serve next to portions of gluten-free Fettuccine Alfredo.
- Alongside fish. For a lighter yet still satisfying meal, pair Fettuccine Alfredo with fish. Use the method in my Pesto Salmon Sheet Pan Dinner recipe but omit the potatoes.
- Don’t forget the vegetables! Broccoli and other fresh vegetables are great with Fettuccine Alfredo. You can use my Air Fryer Broccoli or Air Fryer Green Beans recipes for easy vegetable sides.
More Gluten Free Pasta Ideas
Gluten-Free Fettuccine Alfredo
Ingredients
- 12 oz gluten-free fettuccine noodles
- 4 tablespoons unsalted butter
- 1 ½ cups heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- ½ cup grated parmesan cheese , plus more for serving
- fresh parsley , optional
Instructions
- Cook 12 oz gluten-free fettuccine noodles according to the package instructions, reserving some of the pasta water, if desired. Keep warm.
- In a saucepan over low heat, melt 4 tablespoons unsalted butter. Stir in 1 ½ cups heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper⅛ teaspoon nutmeg. Bring to a simmer.
- Remove the saucepan from the heat and stir in ½ cup grated 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.
- 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 fresh parsley, if desired.
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