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One-Skillet Gluten Free Chicken Alfredo Recipe

This one-skillet gluten-free chicken Alfredo is the ultimate weeknight comfort food—creamy, hearty, and made with simple ingredients you likely already have on hand. Tender chicken, perfectly cooked gluten-free pasta, and roasted vegetables all come together in one pan for a rich Alfredo that feels indulgent without being complicated. With minimal prep and easy cleanup, this recipe is perfect for busy evenings when you still want a warm, satisfying meal the whole family will love.
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Prep Time:10 minutes
Cook Time:20 minutes

Ingredients

Chicken

  • 3 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces for quick, even cooking. You could substitute chicken thighs.
  • Salt and freshly ground black pepper to season the chicken generously
  • 2 tablespoons olive oil for browning the chicken and building flavor in the skillet

Alfredo Pasta

  • 2 cups chicken broth low-sodium preferred so you can control the salt
  • 1 cup whole milk adds richness while keeping the sauce balanced
  • 12 ounces Jovial gluten-free pasta such as fettuccine or tagliatelle (other sturdy GF pasta works too)
  • 1 cup heavy cream for a classic, creamy Alfredo texture - of course we must have some heavy whipping cream!
  • 2 cups freshly grated Parmesan cheese finely grated for smooth melting (avoid pre-shredded for best results)
  • 1 teaspoon garlic powder adds flavor without overpowering the sauce
  • 1 tablespoon fresh rosemary or parsley for color and light herb flavor. Dried rosemary or parsley will work too!
  • Additional salt and black pepper to taste once the sauce has thickened

Roasted Vegetables (Optional but Recommended)

  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • 1 cup broccoli florets or halved Brussels sprouts depending on preference
  • Olive oil salt, and pepper, for roasting

?Additional Add-Ons (Optional but Recommended)

  • Bacon Crumbles for extra flavor and texture
  • Red pepper flakes for a dose of heat and flavor!

Instructions

Roast the Vegetables

  • Preheat the oven to 425°F. Wash and cut your vegetables of choice (asparagus, broccoli, or Brussels sprouts) into even, bite-sized pieces to ensure they roast evenly.
  • Place the vegetables on a large baking sheet, drizzle with olive oil, and season generously with salt and freshly ground black pepper. Toss to coat, then spread them into a single, even layer.
  • Roast for 15 minutes, or until tender with lightly crisp edges. Set aside while you prepare the chicken and Alfredo.

Cook the Chicken

  • While the vegetables are roasting, cut the chicken breasts into small, uniform bite-sized pieces for quick and even cooking.
  • Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add the chicken in an even layer and season with salt and pepper.
  • Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through (internal temperature of 165°F).
  • Remove the chicken from the skillet and transfer it to a plate. Set aside.

Cook the Pasta in the Skillet

  • In the same large skillet (do not wipe it out—those browned bits add flavor), pour in the chicken broth and milk, scraping the bottom of the pan to release any flavorful bits.
  • Add the gluten-free pasta and gently press it down so it is mostly submerged in the liquid.
  • Bring to a gentle simmer, then cover the skillet and cook for about 10 minutes, or until the pasta is al dente.
  • Stir every 2–3 minutes to prevent sticking and to ensure the pasta cooks evenly. The liquid will gradually absorb and thicken as the pasta cooks.

Make the Creamy Alfredo Sauce

  • Once the pasta is tender, reduce the heat to low. Add the heavy cream, freshly grated Parmesan cheese, garlic powder, and parsley.
  • Gently fold and stir until the cheese is fully melted and the sauce is smooth, creamy, and coats the pasta evenly. Taste and adjust seasoning with additional salt and pepper if needed.

Combine and Serve

  • Return the cooked chicken to the skillet, along with the roasted vegetables. Toss gently until everything is well combined and warmed through.
  • Serve immediately, topped with extra Parmesan cheese and, if desired, crumbled bacon for extra flavor and texture, and red pepper flakes for a dose of heat and flavor!
Servings: 8 servings