I don’t know anyone who doesn’t love Fettuccine Alfredo – I think it’s just in our DNA! There’s something about the creamy sauce and pasta that’s comforting and can’t be resisted 🙂 This gluten and dairy free Fettuccine Alfredo recipe is not only rich, creamy, and delicious, but it’s surprisingly easy to make too. It consists of 3 parts, the noodles, the sauce, and the chicken.
I usually start with the noodles because they take the longest to cook. For the noodles I have 2 noodle options: 1) Tinkyada Brown Rice Fettuccini Noddles or 2) Zucchini noodles if you don’t want carbs or grains, and both are delicious! The Tinkyada pasta is the best gluten free pasta I’ve come across, it tastes like traditional pasta and it’s not gritty and doesn’t get mushy. Or if you prefer the zucchini noodles, just spiralize them into ribbons, “sweat” them of their extra moisture, and then saute them until they are tender. When I make this dish I usually make both. My family prefers the Tinkyada pasta but my tummy doesn’t handle grains so well so I make myself zucchini noodles 🙂 So just choose whatever works best for your family, both are yummy 🙂 I got pictures of the zucchini noodles, but none of the Tinkyada pasta – sorry!
*HERE‘s a step-by-step on how to spiralize zucchini noodles.
For the sauce I used cashews to make it thick and creamy, then added non-dairy butter (ghee or or oil would also work), chicken broth, water, lemon juice, and some spices to make it rich and authentic tasting – you can’t tell at all that it’s not packed with heavy cream and cups of butter! Also, if you start blending the sauce and it seems runny don’t be alarmed. It will thicken up when you toss it with the hot noodles and turn out perfect. The first time I made this I heated the sauce up on the stove – bad move!!! When I did, it got CRAZY thick! I have yet to figure out why it it gets so thick when heated, but it does. So just toss it with the hot noodles and you’ll be good to go!
Now time to make the blackened chicken!
First, you pound down the chicken so it’s not too thick – you don’t want the outside to burn and inside to not be cooked!
then mix together the Cajun spices and cover them (along with some oil) all over the chicken…
and grill them over medium heat until done.
Then, allow the meat to rest a few minutes so it stays juicy and cut on the diagonal to be pretty.
That’s it! Just toss the sauce with the hot noodles, top with the blackened chicken, and garnish with parsley just to be fancy 🙂 Enjoy!
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Here’s the printable:
- 1 Lb. Tinkyada Brown Rice Fettuccini Noodles OR
- 2 Zucchini Squash Per Person (up to 4 people), spiralized (*see link above), salt, and oil as needed.
- Parsley, for garnish
- 1 C Raw Cashews
- ½ C Chicken Broth
- ½ C Water (If you have a high speed blender you can slightly reduce for a thicker sauce)
- 3 Tbsp. Non-Dairy Butter or Oil, Liquified
- 1 tsp. Arrowroot or Starch of Choice, optional
- ½ tsp. Salt
- ¾ tsp. Fresh Lemon Juice
- ⅛ tsp. Black Pepper
- Pinch of Garlic Powder, more to taste
- Pinch of Onion Powder, more to taste
- 1½ Lb. Boneless, Skinless Chicken Breasts (about 3)
- 2 Tbsp. Olive Oil (or preferred oil, liquified)
- 1 tsp. Salt
- ¾ tsp. Paprika
- ½ tsp. Pepper
- ¼ tsp. Chili Powder
- ¼ tsp. Cumin
- ¼ tsp. Onion Powder
- ¼ tsp. Garlic Powder
- Place the cashews in a medium sized bowl and cover with warm water, set aside.
- Prepare the Tinkyada noodles as directed on package OR
- Spiralize 2 zucchini per person (up to 4 people) using the ribbon blade.
- Place the noodles on a paper towel lined baking sheet and sprinkle liberally with salt. Place in the oven on 200 degrees for 30 minutes. When the noodles come out of the oven give them a good squeeze in the paper towels to get out extra moisture.
- Just before serving, heat 2 Tbsp. olive oil over medium heat in a large pan. Add the zucchini and saute until tender.
- Cover the chicken with plastic wrap so chicken juices don't fly everywhere, and use the smooth side of a meat tenderizer to pound the chicken to no more than 1 inch thick.
- Mix all of the spices in a small bowl.
- Coat the chicken with oil, then rub the spice mixture on both sides of the chicken.
- Heat 2 Tbsp. oil over medium high heat in a large skillet. Once heated, add as much chicken as will comfortably fit and cook approximately 3 minutes per side, or until cooked through.
- Allow chicken to rest for a minute or two, then cut diagonally.
- Drain and rinse the cashews.
- Add the cashews and all of the remaining sauce ingredients to high powdered blender (I use my nutri-bullet) and blend until smooth. Taste and adjust ingredients as needed and toss with the hot noodles. Top with blackened chicken and sprinkle on parsley just to be fancy 🙂
the Alfredo sauce was adapted from The Spunky Coconut’s recipe.