Chicken Alfredo Pasta

To cook fettuccine pasta for Chicken Alfredo, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.

Yes, you can easily make Chicken Alfredo Pasta gluten-free by substituting regular fettuccine with gluten-free pasta. There are many options available, such as rice or chickpea-based pasta, that will work well in this creamy dish.

If you're looking for a lighter alternative to heavy cream in Chicken Alfredo, you can use half-and-half or a combination of milk and cornstarch to thicken the sauce. For a dairy-free option, consider using coconut cream or cashew cream.

To store leftover Chicken Alfredo Pasta, place it in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce, as it may thicken in the fridge.

Chicken Alfredo Pasta pairs wonderfully with a fresh green salad, garlic bread, or steamed vegetables like broccoli or asparagus. These sides complement the creamy richness of the pasta and add a nice balance to the meal.