Low FODMAP Chicken Alfredo
Low FODMAP Chicken Alfredo made with fettuccine, authentic alfredo sauce and perfectly seasoned grilled chicken. A 4-ingredient, super easy recipe without cream.
Servings: 3 people
- 0.5 lb | 225g gluten free fettuccine pasta or linguine
- 1 tbsp salt
- 3 tbsp | 2 oz | 60g unsalted butter
- 3.5 oz | 100g parmigiano-reggiano cheese grated
- 1/2 cup | 4oz | 120ml pasta cooking water
For the chicken
- 12 oz | 340g boneless skinless chicken breast halves
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp dry oregano
- 1/2 tsp dry basil
For the chicken
Add olive oil, dry herbs, salt and paprika into a ziplock bag. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken breasts are covered in the marinade. Give it some gentle punches to reduce the size of the chicken breast and for the juices to penetrate the meat. Set aside for 10-15 minutes on the counter while you prep the rest of the recipe.
Cook over medium heat in a stainless steel pan, for 5-7 minutes on each side, pressing gently with a fork every 2 minutes.
For the alfredo pasta
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain pasta.
Use the big holes of the grater to grate the parmesan. Set aside.
Put the pasta water in a big skillet on low heat and melt in the butter, stirring every now and then.
When butter is melted, mix in the cooked pasta with tongs.
Cover pasta with the grated cheese and mix well until silky creamy.
Serve with the grilled chicken and top with more parmesan.