Fettuccine Alfredo With Blackened Chicken {Gluten & Dairy Free With Paleo Option}


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 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…


The pretty pink kids bowl is optional :)


 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!

Here’s the printable:

Paleo "Fettuccine" Alfredo With Blackened Chicken
*Note- This alfredo sauce thickens considerably when heated. I recommend tossing it with hot noodles to slightly thicken and heat through instead of heating separately on the stove.
Serves: 4 - 5
  • 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
Alfredo Sauce:
  • 1 C Raw Cashews
  • ½ C Chicken Broth
  • ½ C Water
  • 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
Blackened Chicken:
  • 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
  1. Place the cashews in a medium sized bowl and cover with warm water, set aside.
For the noodles:
  1. Prepare the Tinkyada noodles as directed on package OR
  2. Spiralize 2 zucchini per person (up to 4 people) using the ribbon blade.
  3. 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.
  4. Just before serving, heat 2 Tbsp. olive oil over medium heat in a large pan. Add the zucchini and saute until tender.
For the chicken:
  1. 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.
  2. Mix all of the spices in a small bowl.
  3. Coat the chicken with oil, then rub the spice mixture on both sides of the chicken.
  4. 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.
  5. Allow chicken to rest for a minute or two, then cut diagonally.
For The Alfredo Sauce:
  1. Drain and rinse the cashews.
  2. 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.

this post is part of Fat Tuesday Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, and Gluten Free & DIY Tuesdays


  1. Erica M says:

    Wow! I made this last night for my family and they went bonkers. My son and I are GFCF, and my daughter has 7 severe food allergies, so finding a recipe for a classic dish like this was heaven-sent. The sauce was SO good. I followed the recipe almost exactly except I added about 2 more tbsp of chicken broth so the sauce wasn’t too thick (my vitamin blender heated it up and it was barely pourable). I can’t wait for the next recipe you share so I can wow my family again!

  2. Oh, Cassidy, this recipe looks beyond incredible! I agree on everyone loving Fettucine Alfredo. I sure do! Love the zucchini noodle option, too. And the blackened chicken. I could go on. ;-) Just shared on Facebook. :-)


  3. looks great Cass, featuring it this week!

  4. Goodness me……. wow!! That looks amazing, Cassidy! Like the real deal! Thanks for sharing it on Gluten Free & DIY Tuesday – I’m featuring it this week!

  5. Aliyanna says:

    I was wondering if there is a non nut sub for the cashews…my kids have terrible nut allergies…including soy and peanuts.

    • Hi Aliyanna!

      I’m sorry to hear about your kids nut allergies :( I don’t have a nut free substitution for this recipe, but I’ve seen a lot of recipes lately for dairy free alfredo sauces using cauliflower as a base. I haven’t tried it yet but some of the recipes look good. You could probably just google ‘dairy free alfredo sauce using cauliflower’ and find a good recipe :) I hope this helps!


  6. Cassidy,
    I love this recipe, especially the sauce. Tonight I am serving the sauce with spaghetti squash and left over roast chicken. Very easy healthy dinner!

  7. Dying to try this!! I love fettuccine Alfredo but am sensitive to dairy.


  1. […] Dairy Free Fettucine Alfredo with Blackend Chicken from Cassidy’s Craveable Creations Aunty Rita’s White Chocolate Swiss Roll from A Life That’s Good  God’s Little Acre Farm from A Fox in the Kitchen {Loved, loved, loved this post… this proves there is still plenty of good in the world today. God bless God’s Little Acre Farm!} WANT TO PARTICIPATE? HERE’S HOW TO JOIN: […]

  2. […] Fettucine Alfredo with Blackened Chicken (Gluten Free, Dairy Free, with Paleo Option) from Cassidy’s Craveable Creations ~ I have to agree with Cassidy’s statement that everyone […]

  3. […] Fettuccini Alfredo With Blackened Chicken […]

Leave a Comment


Rate this recipe:  

Notify via Email Only if someone replies to My Comment