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Who doesn’t love a classic, chicken fettuccine Alfredo?! This is something we love & make often – and it’s an inexpensive, delicious meal that everyone loves! 

It pairs well with just about any roasted vegetable too! Brussel sprouts, asparagus, a classic Caesar salad, a harvest salad, broccoli – I mean, you can’t go wrong with any of these. 🙂 It also pairs well with a glass of bold red wine, if you’re into that sort of thing. 

So let’s get to some recipe notes!

**CAN I MAKE THIS GLUTEN FREE? 

As with just about all of my recipes, yes- you can customize it. Gluten free noodles are pretty easy to find at any local grocery store, and to make this sauce gluten free, just substitute the flour for 1 Tbsp cornstarch, or you can just add more Parmesan cheese to help thicken it. Who can complain about more cheese?! Certainly not me. 

If you have Celiac disease, or are allergic to gluten, consult your doctor and be extra cautious to read the label (as I’m sure you already do) just to be sure that none of the ingredients you’re using have traces of gluten in them. 

WHAT EQUIPMENT WILL I NEED? 

A pretty short list of items for what you’ll need:

– Cutting board

– Garlic press

– Medium Large Cast iron skillet 

– Large soup pot 

– Wooden spoon/mixing spoon 

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Ingredients: 

For the Sauce:

• 4 Tbsp olive oil, divided 

• 2 medium sized chicken breast, completely thawed 

• 2 Tbsp all purpose flour 

• 1/2 medium sized onion, roughly chopped 

• 2 cloves garlic, minced 

• 1 cup water

• 2 1/2 cups milk 

• 1/2 Tbsp chicken bouillon 

• 1/2 cup Parmesan cheese

• 1 Tsp parsley 

• 1/2 Tsp red pepper flakes (**or to taste) 

• **Handful of fresh basil leaves

• **Handful of fresh spinach leaves  

• **More parmesan cheese to taste

• **Garlic salt to taste 

For the noodles: 

• 1 lb (1 package) Fettuccine noodles 

• 8 cups Water 

• 2 Tbsp vegetable or olive oil 

Instructions: 

Heat a cast iron pan over the stove on high heat, season it with 2 Tbsp olive oil. Sear the chicken breast for 3-5 minutes on each side. Reduce the heat to medium-low and continue to cook until the chicken is cooked through, another 15-20 minutes. 

Remove the chicken from the pan and set aside. 

Meanwhile, heat a large pot with about 8 cups of water and bring to a boil. Once boiling, add the oil and the fettuccine noodles. Follow instructions on the box or package to cook & prepare the noodles “al dente”. 

Add the onions along with 2 Tbsp more olive oil to the cast iron pan. Cook the onions until translucent, about 5 minutes. Add the garlic and cook for one more minute. Add the flour to the pan and stir in with the juices from the chicken and onions.

Slowly stir in the water and chicken bouillon. Allow to simmer, then slowly add the milk. Add the red pepper flakes and parsley. Add the parmesan cheese.

Bring the sauce to a boil on high heat for 1-2 minutes, then reduce to medium-low heat and allow the sauce to thicken, about 10 more minutes. 

Chop the chicken into 1/2” thick, bite sized pieces and add back to the sauce. **If adding fresh basil and spinach, also add to the sauce at this time! 

Pour the sauce over the fettuccine noodles, add garlic salt and Parmesan cheese to taste. 

Garnish with fresh oregano or basil, serve, and enjoy!