Our Family's Favorite Gluten-Free Chicken Alfredo

Disclosure: This post may contain affiliate links. As an affiliate, I may earn a small commission at no additional cost to you. Thank you for supporting Gather Around the Gluten Free Table.

 

Chicken Alfredo is one of those meals that disappears quickly around our table.

 

When we first began eating gluten-free, finding pasta that tasted good was a challenge. Over the years, we tried many different brands and eventually found several that our family enjoyed.

 

For a long time, our favorite budget-friendly option was Simple Truth. It is affordable, easy to find, and works well for those who need to eat gluten-free. Later, we discovered Jovial, which quickly became our favorite. It has a wonderful texture, and I still buy it whenever I find it on sale.

 

Then recently, we were introduced to Tinkyada pasta.

 

While it is more expensive, it has become our top choice—especially when serving guests who do not eat gluten-free. The texture is excellent, and many people would never guess it is gluten-free. Jovial remains a close second, and Simple Truth is still a great budget option for everyday meals.

 

One reason this meal appears on our table so often is that it comes together in about 20 minutes. While the pasta cooks, I prepare the chicken, broccoli, and Alfredo sauce, so everything is usually ready at about the same time.

 

Most of my children love chicken Alfredo, making it one of our easiest weeknight dinners. We do have one daughter who is not a fan of Alfredo sauce, so she simply enjoys the chicken, broccoli, and pasta without the sauce. Thankfully, that works just fine.

 

I always add broccoli to our Alfredo. It helps us include vegetables in the meal, and the children enjoy it. If broccoli is not your family’s favorite, it can certainly be left out.

 

 

Our Favorite Gluten-Free Pasta Brands

 

  1. Tinkyada – Our current favorite and the one I would choose when serving guests.
  2. Jovial – A close second that I buy whenever I find it on sale.
  3. Simple Truth – Our favorite budget-friendly option for everyday meals.

 

Note: I have included an Amazon link below for convenience, but I usually purchase Tinkyada at Walmart because the price is often lower.

How We Make It

 

I cook the entire sauce in my Lodge cast-iron Dutch oven.

 

First, I cut chicken breasts or boneless chicken thighs into bite-sized pieces and season them with salt and pepper.

 

While preparing the chicken, I start a large pot of water for the pasta. Once the water comes to a boil, I cook the pasta according to the package directions.

 

Meanwhile, I heat my Dutch oven and add a drizzle of avocado oil or coconut oil. I brown the chicken until cooked through and then remove it from the pan.

 

Next, I add a little more oil and toss in the broccoli. I cook it for about 3–4 minutes, just until it turns bright green and becomes slightly tender while still keeping a bit of crispness. If needed, I add a few tablespoons of water so it doesn’t burn. Once finished, I remove the broccoli from the pan as well.

 

To begin the sauce, I add butter to the Dutch oven. For our large family, I usually use half a stick. Once melted, I add minced garlic. I will admit that I usually buy my garlic already minced to save time.

 

After the garlic becomes fragrant and begins to lightly brown, I add heavy whipping cream. Heavy cream creates the richest sauce, but milk works when that’s what I have available.

 

Next comes the Parmesan cheese. Sometimes I grate it fresh, but often I buy it already shredded. For our large family, I use about 10 ounces of Parmesan cheese.

 

I reduce the heat to low and allow the cheese to slowly melt into the sauce. Then I season with a little salt and pepper.

 

Once the sauce is ready, I stir the chicken and broccoli back into the pan. Then I add the cooked pasta and gently toss everything together.

 

 

Serving Suggestions

 

We like to serve chicken Alfredo with:

  • Homemade gluten-free bread and butter
  • Garlic bread
  • Fresh fruit salad

The combination of creamy pasta, warm bread, and fruit makes this a complete meal that feels a little special without requiring much effort.

 

 

Around Our Table

 

This recipe feeds our large family and often leaves enough leftovers for lunch the next day.

 

When we first started eating gluten-free, I worried that our favorite comfort foods would become a thing of the past. Thankfully, meals like chicken Alfredo remind me that gluten-free cooking can still be delicious, comforting, and something the whole family looks forward to sharing around the table.

 

 

Large Family Gluten-Free Chicken Alfredo

 

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: About 20 minutes
Servings: 8–10

 

 

Ingredients

 

  • 16 ounces gluten-free pasta (we prefer Tinkyada)
  • 2–3 pounds chicken breast or boneless chicken thighs, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1–2 tablespoons avocado oil or coconut oil
  • 1 large head broccoli, cut into florets, or 1 bag frozen broccoli
  • 4 tablespoons butter (½ stick)
  • 2–3 tablespoons minced garlic
  • 1 quart (4 cups) heavy whipping cream or whole milk
  • 10 ounces Parmesan cheese, grated or shredded

 

Instructions

 

  1. Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions.
  2. While the pasta cooks, season the chicken with salt and pepper.
  3. Heat a large Dutch oven or skillet over medium-high heat. Add the oil and brown the chicken until cooked through. Remove the chicken from the pan and set aside.
  4. Add the broccoli to the pan. Cook for 3–4 minutes until bright green and just tender. If using fresh broccoli, add a few tablespoons of water if needed to prevent sticking. If using frozen broccoli, no additional water is usually necessary. Remove the broccoli from the pan and set aside.
  5. Reduce the heat to medium. Add the butter and allow it to melt. Stir in the minced garlic and cook until fragrant and lightly golden.
  6. Pour in the heavy whipping cream or milk and heat gently.
  7. Add the Parmesan cheese and reduce the heat to low. Stir until the cheese melts and the sauce thickens.
  8. Season with additional salt and pepper to taste.
  9. Return the chicken and broccoli to the pan and stir to coat with the sauce.
  10. Drain the pasta and add it to the Alfredo mixture. Toss gently until everything is combined.
  11. Serve immediately.

 

Notes

 

  • Our favorite gluten-free pasta is Tinkyada.
  • Jovial is a close second and one I often buy when it goes on sale.
  • Simple Truth is our favorite budget-friendly option.
  • Fresh or frozen broccoli both work well in this recipe.
  • For family members who do not enjoy Alfredo sauce, the chicken, broccoli, and pasta are delicious served without the sauce as well.
  • We usually serve this meal with homemade gluten-free bread, garlic bread, or fruit salad.
  • This large-family recipe can easily be cut in half for a smaller household.