Homemade Gluten Free Chicken Alfredo
Materials
- 2 large boneless skinless chicken breasts
- 2 TBSP olive oil or avocado oil
- salt and pepper to taste
- 3 TBSP butter
- 2 cloves minced garlic
- 3 TBSP gluten free all-purpose flour
- 2 cups whole milk do 1 cup whole milk and 1 cup heavy cream for an even creamier sauce
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- pepper to taste
- 1 1/2 cups grated parmesan cheese
- 12 oz favorite gluten free pasta of choice
Instructions
- Add olive oil or avocado oil to a large skillet and add chicken breasts. Cook chicken until golden brown and cooked all the way through. Remove from pan and let cool slightly. Cut chicken into bite size pieces and set aside.
- Melt butter in a saucepan or in the same pan that you cooked the chicken in over medium heat. Add minced fresh garlic and cook for about 3 minutes.
- Add in flour and whisk to make a paste.
- Pour in milk and spices. Whisk periodically until it starts to thicken. It doesn't have to be too thick because it will thicken more with the parmesan cheese.
- Add in parmesan cheese and stir until cheese is completely melted and sauce is smooth. Add splashes of milk if the sauce is too thick.
- Dump chicken into the sauce and stir to coat.
- In a separate pot cook pasta according to the package directions or until al dente. If using homemade noodles, cook in boiling water for about 10 minutes or until soft.
- Pour chicken and sauce over noodles and garnish with fresh parsley or steamed broccoli if desired. Serve hot.
- Store leftover homemade gluten-free alfredo sauce in an airtight container in the fridge. This sauce will last for about a week in the fridge.