Quick Fettuccine Alfredo with Grilled Chicken (Gluten-Free)

Fett alf with veggies

There is nothing like coming home to a decadent, rich and creamy plate of fettuccine alfredo after a long day. Honestly it’s a little plate of heaven. You can dress it up or keep it simple, either way it’s an elegant treat. This recipe isn’t quite like the Olive Garden version (that I still eat in my dreams…) but it’s still closer than I expected to be able to achieve in a gluten-free version, especially with a simple jar of sauce. It’s also a little less greasy than the original (that means more healthy too! Just saying…). I can still remember all of that butter in the alfredo sauce at Olive Garden, (oh how I love butter) which would inevitably drip out of the sauce and off of the end of the fettucine on my fork (and onto my clothes, especially if I was wearing something cute). Don’t worry, you won’t have that problem with this recipe.

gf alfredo

Classico lists gluten-free very clearly on their sauces

Classico lists “gluten-free” very clearly on their sauce labels

Rice Pasta Brand


  • 1 15 oz jar of Classico Creamy Alfredo sauce (or another GF flavor,check, not all of the versions of Alfredo actually state “gluten-free”)
  • 1 14 oz package of Tinkyada Fettucini style gluten-free brown rice pasta
  • 2 raw boneless, skinless chicken breasts
  • Salt and pepper, for seasoning the chicken breasts
  • Assorted cooked vegetables, (optional). Carrots, green beans, zucchini…


  1. Boil 4 quarts of water and then add the pasta.
  2. While that is heating up, season and cook the chicken breasts. I prefer to use a George Foreman grill; cook the chicken 8 – 10 minutes or until cooked completely through. You will notice the juices running clear when it is finished.
  3. Place the cooked chicken on a cutting board to the side and allow it to rest while the pasta cooks.
  4. Cook the pasta for 13 – 15 mins stirring occasionally, the water will get cloudy and it won’t smell like traditional pasta, but trust me, you’re in for a treat!
  5. After cooking the pasta, strain, rinse with cold water and transfer it back into the pot.
  6. Pour the jar of Alfredo sauce onto the pasta, mix, and keep the mixture on the stove on low heat.
  7. Cut the chicken into slices or large chunks and add to the pasta mixture. Cover and continue to cook on low, stirring occasionally for 5 – 10 minutes. You can also slice the chicken and put it on top of the pasta after you plate it if you want the true authentic Olive Garden style. Up to you.
  8. Plate and enjoy! Gluten-free never tasted so good!

Recipe Notes/Thoughts:

  • If you choose to add vegetables you can either mix them directly into the pot or I plated them underneath my pasta since I was the only one who wanted to add veggies. I had leftover veggies in the fridge that were already pre-cooked, so I used french cut green beans and yellow squash which really added to the texture, plus vitamins, score!
  • You can cook your chicken breasts in any manner that you feel is quick and easy, I just love my Foreman.
  • This pasta absorbs a lot of sauce. If you prefer a dish that is “saucier ” you may want to add an additional half of a jar of alfredo sauce, or have extra bowl of sauce heated on the side to drizzle over the top once you plate.
  • This dish holds up quite well once cooked just warming on the stove. You can leave it if you’re 1). waiting for the family to get home, 2). need to walk the dog, or 3). if you’re just not in the mood to eat right away (not that number 3 would ever be the case with this dish, you won’t want to wait a second longer than necessary before digging in!).

sliced chicken

fett alf

Fett alf with veggies

                Did you add vegetables to your alfredo? Which did you choose?