Healthy Chicken Fettuccine Alfredo

Name: Healthy Chicken Fettuccine Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 Servings
Ingredients: 12 ounces gluten-free fettuccine noodles; 2 boneless skinless chicken breast; 3 Tbsp avocado oil; 2 15-oz. cans full-fat coconut milk; 5 cloves garlic; 4 Tbsp rice vinegar; 1/2 tsp ground nutmeg; 1 tsp sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5 Servings
Calories
703 kcal
Course
Main Course
Cuisine
Italian

Healthy Chicken Fettuccine Alfredo

Tyler Espinosa

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Healthy Chicken Alfredo made gluten-free and dairy-free with 7 basic ingredients in 30 minutes or less! A comforting, delicious healthier pasta recipe.

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Ingredients

Servings

12 ounces gluten-free fettuccine noodles
2 boneless skinless chicken breast about 1.5 lbs
3 Tbsp avocado oil
2 15-oz. cans full-fat coconut milk
5 cloves garlic minced
4 Tbsp rice vinegar
1/2 tsp ground nutmeg to taste
1 tsp sea salt to taste

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Instructions

Bring a full pot of salted water to a boil and cook the noodles according to the package instructions. After the noodles have finished cooking, strain them into a colander and set aside until ready to use. I typically cook mine 1 to 2 minutes less than the package directions specify to keep the noodles al dente.
While the water is boiling and noodles are cooking, prepare the rest of the recipe. Heat the avocado oil in a large skillet over medium-high heat. Once the skillet is sizzling hot, add the chopped chicken and spread the pieces of chicken into an even layer. Season chicken with salt. Allow the chicken to sit undisturbed for 3 to 4 minutes, or until it turns golden-brown. Give the chicken a good stir and allow it to cook for another 4 to 5 minutes undisturbed or until the pieces are richly golden-brown and cooked through. Transfer the chicken to a bowl and place the skillet back over the heat on the stove top.
Add the chopped garlic to the skillet and sauté for 1 to 2 minutes over medium heat.
Pour in the canned coconut milk and bring the mixture to a full boil. Stir in the rice vinegar, sea salt, and nutmeg and continue cooking at a gentle boil for 3 to 5 minutes.
Transfer the cooked chicken and cooked noodles to the skillet with the sauce and stir well until all of the noodles are coated. At first, it will appear as though there is too much sauce, but the noodles will soak up the sauce and thicken it in about 10 minutes.
If desired, serve with lemon wedges for a drizzle of fresh lemon juice. Serve the chicken alfredo in bowls with your choice of side dishes. Store any leftovers in an airtight container in the refrigerator for up to 5 days.