Tag Archive: Fettuccine Alfredo


2 packages fettuccine noodles (I used Buitoni)


2 sticks butter (use the Irish one – Yum.)  We love Kerrygold.

1 3/4 c. heavy cream

2 c. fresh grated Parmesan, mozzarella, and whatever other Italian cheese you like (we like Fontinella and Fontina)

4 c. cooked shredded or chopped chicken (strongly seasoned chicken pairs well with the light taste of the alfredo)

Melt butter in cream over low heat.  Add in cheese and melt into sauce. Add just a little salt, white pepper and garlic powder. This has to be watched and stirred and if it isn’t thickening, you may need to raise the heat slightly.  Add in previously cooked, shredded chicken, or the stuff they sell already cooked and chopped up for salads.   If you’re not in the mood to hang over a sauce, the stuff in the jar is tasty, just a little sodium laden and not near as tasty!  Toss with cooked fettuccine and serve immediately.  You can sprinkle a little extra shredded cheese on top if you really like your cheese!

Variations:  Using lobster or crab instead of chicken is delicious.   Different cheeses make completely different meals.  Possible add ins:  Cooked red, orange, yellow or green peppers, cooked onions, cooked mushrooms, defrosted frozen peas, red pepper flakes, spinach, and on and on.

Alfredo Chicken Breast with Gluten Free Penne

4 boneless chicken breasts, halved
1 jar alfredo sauce
1/4 c. cooking sherry
1 Tbsp. minced onion
1 Tbsp. minced garlic
4 Tbsp. pesto
2 Tbsp. olive oil blend

Heat oil in skillet. Season chicken with salt and pepper. Place in heated skillet.

Season second side, including pesto on each one.


Meanwhile, set round crockpot to high.

Cover and cook until 145 F.

Mix alfredo sauce and sherry in bottom of crock pot.


Add in chicken, turning several times to coat with the alfredo sauce.


Add milk to what is left in the alfredo jar.

Pour over top of chicken in crockpot.

Top with shredded fontinella.


Cook covered on high 15 minutes. Remove lid and lower heat to low.

Cook noodles and top with what’s left in the alfredo jar mixed with melted butter and pesto.

Serve with chicken and light salad.


Gluten Free Alfredo Noodles with Roasted Butternut Squash and Peas

2 lb. boneless chicken breasts, cut into cubes
1 lb. gluten free pasta
1/2 package frozen peas
1 package frozen cubed butternut squash
1 jar alfredo sauce
1/4 c. chicken broth
2 Tbsp. pesto sauce

Cook cubed chicken in a little oil.  Once it is brown, add chicken broth and pesto and cook until most of the liquid is gone.


Roast butternut squash until golden.


Meanwhile defrost peas under running water.


Add alfredo sauce to browned chicken and top with squash.  Cover and simmer till flavors marry.


Place cooked noodles in a large bowl.  Pour sauce/chicken mixture over noodles and top with peas.


Stir to combine.


Gluten Free Mac and Cheese with Chipolte Cheddar Sausage

2 bags gluten free penne pasta
2 jars gluten free alfredo sauce
2 lb. Curly’s Chipolte Cheddar Sausage
2 c. shredded cheese

Cut up sausage and cook in skillet coated with a little olive oil until rendered.


Cook gluten free pasta according to directions.

Mix cooked pasta and alfredo sauce. (a little ricotta is an optional add in). Fold in sausage and turn into prepared lasagne pan.

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Refrigerate until ready to use. That day or the next day ideally.

Back 350 F 30 minutes and sprinkle cheese on.


Broil for 10 minutes on low until cheese is all brown and bubbly.


Parmesian Pesto Chicken with Alfredo Mac and Chhese

12 boneless chicken thighs
1/2 c. crushed crispix cereal (careful if you can’t have gluten at all – these have traces of malt)  If you can’t have any gluten, try substituting a similar crunchy cereal.  Rice Krispies would probably work well.
1 c. shredded Parmesian cheese
2 tsp. Italian seasoning
1 tsp. garlic salt
2 Tbsp. pesto
2 Tbsp. olive oil

Preheat oven to 350F.

Mix together pesto and olive oil in a flat dish.

Mix remaining ingredients for coating.

Dip chicken pieces in oil/pesto mixture. Dredge with coating mix.

Place on baking sheets lined with foil and sprayed with olive oil.

Bake for approximately 35 minutes depending on thickness, until internal temperature reaches 165 F.

This reminded me so much of a recipe my mom used to make with cubes of pork on small thick skewers that she called city chicken.

The flavors in the coating mix were yummy.

I served this with Mueller’s gluten free penne pasta cooked to al dente, mixed with a jar of Classico light alfredo sauce (gluten free – yay!) and a couple of teaspoons of the pesto. I then sprinkled a little of the coating mix with extra shredded cheese on top of the noodles and baked them along side the chicken for the last 15 minutes of their baking time.

I hope no one is upset that I’m stuck in a chicken mode! I got a great sale on the boneless chicken and the kids love love love it!

Tonight at the local grocery store that marks their meats WAY down before they expire, I got some really lean ground beef, some pork ribs, and hot dogs on sale, so those will show up in some future recipes.  My menu plan for the week includes a corn dog casserole the kids are crazy about.

Night before last, we were at Marshall’s and they had a great selection of gluten free stuff I’ll report to you on as we sample them!

I found a great website that had a list of gluten-free products offered by Heinz, etc.  I couldn’t get it to copy and paste as a link (sorry, too computer challenged!) but if you cut and paste, it works!






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