Gluten Free Chicken Alfredo
This creamy and delicious gluten free chicken alfredo with bruschetta topping is sure to be a hit!
Ingredients
For the Bruschetta Topping
- 2 Cups Grape Tomatoes [chopped]
- 3 Tbsp Chopped Basil
- 1 Tbsp Olive Oil
- 2 Tsp Balsamic Vinegar
- 1 Tsp Minced Garlic [or 1 clove]
- Salt and Pepper to taste
For the Chicken Alfredo
- 12 Oz Gluten Free Pasta [1 box of bionaturae penne]
- 1 Tbsp Olive Oil
- 1 Pound Boneless, skinless chicken breast [cut into 1 inch bite size pieces]
- 2 Tbsp Unsalted butter
- 1/4 Cup White onion [diced]
- 5 Tsp Minced garlic [or 5 cloves]
- 1 Cup GF chicken broth
- 2 Tbsp Gluten free flour
- 1/4 Cup White cooking wine [or white wine]
- 1 Cup Heavy cream
- 1/2 Tsp Italian seasoning
- 1/2 Cup Parmesan cheese
- Salt and pepper to taste
Instructions
Bruschetta Topping
- Combine tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper and let sit while you make the chicken and pasta2 Cups Grape Tomatoes, 3 Tbsp Chopped Basil, 1 Tbsp Olive Oil, 2 Tsp Balsamic Vinegar, 1 Tsp Minced Garlic, Salt and Pepper to taste
Gluten Free Chicken Alfredo
- Boil a large pot of water and cook the pasta according to package instructions. Drain and set aside12 Oz Gluten Free Pasta
- In a large skillet, heat the olive oil over medium heat. Add the chicken, in a single layer, and season with a little salt and pepper. Once the chicken starts to get a little white around the outside, flip it over and let it cook until chicken is cooked all the way through [about 10 minutes total] Remove the chicken from the pan and set aside on a clean plate.1 Tbsp Olive Oil, 1 Pound Boneless, skinless chicken breast
- Melt the butter in the pan and add the white onion and garlic. Cook for 1 minute. Slowly pour in the chicken brother and whisk in the gluten free flour. Whisking continuously so the flour doesn’t clump up.2 Tbsp Unsalted butter, 1/4 Cup White onion, 5 Tsp Minced garlic, 1 Cup GF chicken broth, 2 Tbsp Gluten free flour
- Pour in the white cooking wine. Cook on low for 3 to 5 minutes until sauce starts to thicken. Add the chicken back into the pan.1/4 Cup White cooking wine
- Stir in the heavy cream and Italian seasoning. On medium-low, bring the sauce to a simmer and then stir in the Parmesan cheese.1 Cup Heavy cream, 1/2 Tsp Italian seasoning, 1/2 Cup Parmesan cheese
- Add the pasta to the pan and stir until pasta is well coated. Remove the pan from heat. Taste and season with salt and pepper, if necessary!
- Spoon the pasta onto plates or bowls and top with bruschetta topping. Serve immediately!
- Enjoy!
Notes
*Optional
- you can add 1/4 tsp of crushed red pepper flakes if you like things spicy
- I decided last minute to make a piece of garlic bread so I just mixed 1 tsp of minced garlic, a little bit of melted butter, and parmesan cheese in a bowl and brushed it on top of gluten free bread and let it cook in the oven at 350 for about 10 minutes