Enjoy this rich and decadent Gluten-Free Fettuccine Alfredo made from scratch with only a few simple ingredients! This ultimate comfort food meal is easy to make in less than 15 minutes, about the time it takes to cook the pasta!
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Why This is The Best Recipe
With a million recipes out there for homemade Alfredo sauce, you may wonder why you should choose this one and not the others. The answer is, simplicity.
This gluten-Free Alfredo sauce recipe is very simple to make and surprisingly, doesn't require a whole lot of ingredients. In fact, a good Alfredo sauce, is naturally gluten-free!
The best part is, only a handful of simple ingredients are required to make this cozy comfort food; butter, cream, and parmesan cheese. I like to add some garlic and black pepper because it adds great flavor, but these are additions you don't have to include.
Some of the homemade Alfredo sauce recipes I've seen call for flour, cornstarch, or even cream cheese, which is fine but in the end, those ingredients are simply unnecessary. This creamy Alfredo sauce will have a thick and creamy texture without those additions. It's almost magical!
It's really not hard to make either! I've spoken before about my love for cooking as a child, and believe it or not, this is was one of my favorite things to make!
I enjoyed watching the cream simmer, stirring it to ensure it didn't scorch. Although, I'm sure I did scorch it a few times. Then when it came time to add the parmesan cheese, the sauce would suddenly thicken into a luscious sauce, I just found that so cool.
This recipe was also when I learned the importance of buying good parmesan cheese, not the stuff from the green can. Real parmesan will actually melt and help thicken the sauce. Not to mention the taste was far superior!
If you really want to take this recipe to the next level, consider making your own homemade gluten-free pasta to go with it! Let me tell you that pasta is incredible! It also requires just a few ingredients and it's literally the best gluten-free pasta you'll ever eat!
Serve with a tender and juicy gluten-free chicken cutlet and some gluten-free garlic bread to round out the meal.
Ingredients
- Butter: You can use either salted or unsalted. I tend to have salted butter on hand.
- Heavy Cream: Also known as heavy whipping cream. This cannot be substituted with lower fat milks or creams. The fat content is what adds to the thickness and richness of the sauce.
- Parmesan Cheese: Use the best quality parmesan cheese you can find, look for real Parmigiano Reggiano. I get mine from Costco. (Costco has a great selection of gluten-free items!) Also, grate it yourself for the best results! Pre-shredded cheese, while gluten-free, often contains cellulose powder to prevent the cheese from clumping, but this can also cause the sauce to end up lumpy or grainy.
- Garlic & Black Pepper: these are not traditional fettuccine Alfredo ingredients, but can be added for extra flavor!
- Gluten-Free Pasta: Use your favorite gluten-free pasta. Here I used Jovial Gluten-Free Egg Tagliatelle but I also like Barilla Gluten-Free Fettuccine. Or make your own homemade pasta using my recipe!
Instructions
While making this homemade sauce is easy, you do need to be mindful! Always remember to keep the heat as low as possible when making this delicious sauce!
- Boil a pot of salted water and cook your pasta according to package instructions.
- Meanwhile, melt the butter in a deep skillet. Once melted, sauté the garlic in the butter until fragrant.
- Over medium-low heat, stir the heavy cream into the butter and bring the cream to a simmer. Simmer on low for 5 minutes. This will reduce the cream a bit.
- Then, gradually whisk in the parmesan cheese until melted.
- Toss the al dente pasta with the delicious Alfredo sauce. Loosen the sauce if needed with reserved pasta water. Serve immediately.
Variations
- Chicken Alfredo - Sauté 1 pound diced boneless skinless chicken breasts in the hot skillet until cooked through and browned on all sides. Remove the chicken from the pan and continue to make the Alfredo sauce. Add chicken to the sauce along with pasta and toss before serving. Alternatively, grill and slice chicken and serve along side of the Fettuccine Alfredo.
- Broccoli Alfredo- After making the Alfredo sauce, add 16 ounces thawed or steamed broccoli to the fettuccine along with the pasta and toss to combine.
What to Serve with Fettuccine Alfredo
This is one of those pasta recipes that is very rich and indulgent. While you can always serve pasta with a side of garlic bread, a small side salad is perfect to cut the richness of the creamy sauce. It will also balance the textures with something crisp and crunchy.
Storage
Alfredo needs to be served promptly after making it, although you can keep the sauce on warm for a short time. If the sauce thickens during that time, you can stir in some of the pasta water to thin it out a bit before tossing with your pasta.
Refrigerate any leftovers in an airtight container for up to 3-5 days.
To reheat Fettuccine Alfredo, place the pasta in a skillet and warm over low heat. Stir in water as needed to thin the sauce. Heat until just warmed through. Microwaving may cause the sauce to look curdled but will not affect its taste.
More Gluten-Free Recipes
If you enjoyed this Gluten-Free Fettuccine Alfredo sauce recipe, check out some of my other gluten-free pasta recipes!
- Gluten-Free Cheese Ravioli
- Gluten-Free Tomato Sauce
- Gluten-Free Chicken Arrabbiata
- Gluten-Free Vegetarian Lasagna
Top Recipe Tips
- Don't overheat the sauce. Once your cream starts to simmer, reduce the heat and keep it on low or medium low. If you overheat the sauce, you run the risk of scorching the cream, causing the sauce to separate and become oily, or causing the cheese to curdle and become grainy. This is definitely one of those recipes where you need to keep your heat low and take your time.
- Get the good stuff. For the best results, use good quality parmesan cheese! Even better if you grate it yourself! Sometimes the cellulose powder added to pre-shredded cheeses can prevent the cheese from melting smoothly.
- Don't make substitutions. This recipe is specifically written for heavy cream. If you try using milk, half and half, or non-diary substitutes, the sauce may not thicken properly.
If you need one of these variations, it may be best to look for those recipes specifically. You will find that a vegan or dairy-free Alfredo sauce recipe uses a lot of different ingredients from this one, like nutritional yeast, cashews, or even cauliflower.
Lightened up versions sometimes add egg yolks to aid in thickening. Or add in cornstarch or flour to make a roux in order to properly bind and thicken the sauce. These recipes are much different so it's best to search for them. You can google: Vegan Alfredo Saice, Lightened Up Fettuccine Alfredo, or Dairy-Free Fettuccine Alfredo.
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Recipe
Gluten-Free Fettuccine Alfredo
Ingredients
- ½ cup butter
- 2 garlic cloves, minced
- 16 ounces heavy cream
- 1 cup freshly grated parmesan cheese
- ¼ teaspoon fresh cracked black pepper
- 9-12 ounces gluten-free fettuccine pasta
- 1 Tablespoon fresh chopped Italian flat-leaf parsley, optional
Instructions
- Bring a large pot of water to a boil and season with salt. Cook the pasta according to package directions. Save about 1 cup of pasta water for later.
While the pasta cooks, make the Alfredo sauce:
- In a large skillet, melt the butter over medium heat.
- Add minced garlic and sauté until fragrant, 1 minute or so.
- Stir in the heavy cream. Bring to a gentle simmer.
- Turn heat to low or medium-low, continue to simmer the heavy cream to reduce for 5 minutes.
- Reduce heat to low and gradually whisk the parmesan cheese into the cream mixture. Stir until smooth.
- Season with pepper. Taste and season with a pinch of salt, if needed.
- Add the cooked pasta to the Alfredo sauce. Toss gently to combine. Stir in a little pasta water as needed to thin the sauce.
- Garnish with chopped Italian parsley, if desired. Serve immediately.
Notes
- Don't overheat the sauce. If you overheat the sauce, you run the risk of scorching the cream, causing the sauce to separate or causing the cheese to curdle. Keep your heat low and take your time.
- Get the good stuff. For the best results, use good quality parmesan cheese! Even better if you grate it yourself!
- Don't make substitutions. This recipe is specifically written for heavy cream. If you try using milk, half and half, or non-diary substitutes, the sauce may not thicken properly.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Kathy
Going to try this one. I like that all the ingredients are easy to find. Thanks for the tip about keeping a low temperature when heating the sauce. I didn’t do that once, and things didn’t turn out well.