Chicken Alfredo Fettuccine (Top 9 Free, can be made Corn & Legume Free)

Chicken Alfredo Fettuccine

Chicken Alfredo Fettuccine is one of those meals that instantly wraps you in warmth. Creamy sauce, tender chicken, perfectly cooked noodles—what’s not to love? But for families with food allergies, this classic dish can feel completely off-limits. That’s exactly why I had to find a way to make it safe, satisfying, and every bit as indulgent as the original.

This version is completely free of the top 9 allergens—no dairy, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish, or sesame. It also skips corn and legumes, which are often overlooked but just as problematic for many.

And the best part? You won’t miss a thing. The sauce is still rich and velvety. The chicken is juicy and flavorful. The whole dish comes together quickly and easily, perfect for a weeknight dinner or a cozy weekend treat.

Let me take you through a bit of its background, the ingredients, how to make it, and some tips to make it your own.

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Where Chicken Alfredo Came From

You might be surprised to learn that the original Alfredo sauce didn’t even include cream. Back in early 20th-century Rome, Alfredo di Lelio created the dish with just butter and parmesan. His goal was simple: make something comforting for his pregnant wife who had lost her appetite.

The dish made its way to America and evolved into the creamy, cheesy sauce we all know today. But as with most Italian-American classics, what we eat here isn’t quite like the original. That’s totally fine—recipes evolve with time and taste.

Now, with food allergies more common than ever, it’s evolving again. This version replaces dairy and gluten without sacrificing any of that luscious texture or savory depth. It’s Alfredo made for everyone.

What You’ll Need (And What You Can Swap)

Here’s a simple breakdown of the ingredients used in this allergy-friendly version, with notes on possible substitutions in case you have different needs:

• Chicken rotisserie – boneless and skinless. You can also use thighs or even a plant-based chicken alternative.
• Gluten-free lasagna pasta cut up into fettucine widths – use your favorite brand. We like barilla, but make sure it’s also corn- and legume-free if needed. You can also use other shaped pastas!
• Vegan butter – adds richness. Look for one that’s soy-free and top-9-free. Coconut oil can work in a pinch.
• Garlic – fresh is best, but garlic powder works in a hurry.
• Onion – finely chopped or minced for flavor.
• Non-dairy cream cheese – gives that creamy base. Make sure it’s safe for your allergies. If not, You can use Ripple pea based cream or any oat-based cream. You can also use coconut cream but that will cause some coconut flavor.
• vegan yogurt. We love making our own at home but any kind will do in a pinch!
• Salt and pepper – simple seasoning goes a long way.
• Fresh parsley – optional but adds a bit of color and freshness at the end.

How to Make It (Step by Step)

Let’s walk through it together. I promise this comes together quickly and easily.

1. Prep your pasta. Bring a pot of salted water to a boil and cook your gluten-free noodles according to the package. If using lasagna noodles, cook 4 noodles at a time with 1 TB of oil in the water. Let them dry on parchment so they don’t stick & then cut into fettuccine widths. Or make any other shape of pasta, Drain, and set aside.
2. Cook the chicken. In a large skillet, heat some oil or vegan butter. Add sliced chicken and cook until golden and cooked through. Remove from the pan and set aside.
3. Sauté your aromatics. In the same pan, add more butter if needed, then toss in your garlic and onion. Cook until soft and fragrant—about 3 minutes.
4. Build the sauce. Lower the heat and stir in your non-dairy cream cheese and coconut cream. Let everything melt together, stirring often. Add nutritional yeast if using.
5. Season and combine. Add salt, pepper, and any extra herbs you like. Toss in the cooked pasta and chicken. Stir well to coat everything evenly.
6. Finish and serve. Warm everything through, garnish with parsley, and serve hot. That’s it.

The whole thing comes together in under 30 minutes. It’s a full meal on its own, but you could also serve it with a side salad or some allergy-friendly garlic bread.

Your Questions, Answered (FAQ)

Can I make this ahead of time?
Absolutely. This dish keeps well in the fridge for up to 3 days. Just reheat gently with a splash of water or broth to loosen the sauce.

Can I freeze it?
Yes, though I don’t recommend freezing the noodles as the texture will change. Freeze chicken and sauce in an airtight container and reheat on the stove or in the microwave.

Can I make it vegan?
Definitely. Just swap the chicken for mushrooms, zucchini, or a plant-based meat substitute.

What kind of pasta works best?
Look for a gluten-free pasta made from rice, quinoa, or cassava if you’re avoiding corn and legumes. If you don’t want fettucine shaped noodles, then Short shapes like penne or rotini hold the sauce nicely.

What if my sauce is too thick?
Add a splash of broth or reserved pasta water to loosen it. Stir well until it’s the right consistency.

Can I double the recipe?
Yes! This is a great meal prep option. Just double everything and store leftovers for lunch or dinner later in the week.

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Allergy-friendly cooking can feel limiting at first. But with a few good recipes under your belt, it quickly becomes empowering. You don’t have to give up the meals you love—just learn how to make them safely.

This Chicken Alfredo Pasta is one of those go-to dishes in our house. It’s creamy, comforting, and completely safe for everyone at the table. I hope it becomes a favorite in your kitchen, too.

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This post may contain affiliate links. See full disclosure here.

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Other Favorite Allergy Friendly Dinner Recipes

• Lasagna
• Baked Vegan Mac N Cheese
• Beef Stroganoff (red sauce)

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