Chicken Alfredo

To make Chicken Alfredo from scratch, start by cooking 400 g of fettuccine according to package instructions. In a skillet, melt 2 tablespoons of butter and sauté 2 minced cloves of garlic. Add 2 sliced chicken breasts and cook until fully done. Then, stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese until the sauce thickens. Season with salt and pepper, toss the pasta with the sauce, and garnish with chopped fresh parsley if desired.

Traditional Chicken Alfredo is not gluten-free due to the use of fettuccine made from wheat. However, you can easily make a gluten-free version by substituting regular fettuccine with gluten-free pasta. Just ensure that all other ingredients, like the heavy cream and Parmesan cheese, are also gluten-free.

If you need a substitute for heavy cream in Chicken Alfredo, you can use half-and-half or a mixture of milk and butter. For a lighter option, consider using Greek yogurt or a plant-based cream alternative, such as coconut cream, to maintain the creamy texture while accommodating dietary preferences.

To store leftover Chicken Alfredo, place it in an airtight container and refrigerate it for up to 3 days. When reheating, add a splash of milk or cream to restore the sauce's creaminess, as it may thicken in the fridge. You can reheat it on the stovetop over low heat or in the microwave.

Chicken Alfredo pairs wonderfully with a variety of side dishes. Consider serving it with a fresh garden salad, garlic bread, or steamed vegetables like broccoli or asparagus. A light white wine, such as Pinot Grigio, also complements the creamy flavors of the dish beautifully.