A cozy, crowd-pleasing dinner where crispy golden gluten-free chicken meets rich, velvety Alfredo sauce. This dish feels like comfort food and date-night food all at once, and the best part? It’s completely gluten-free without sacrificing a single bit of crunch or creaminess.
Perfect for busy weeknights, special occasions, or whenever you want a restaurant-level dinner right at home.
Before You Get Started
For the best results, pound the chicken evenly so it cooks quickly and crisps beautifully. Use freshly grated Parmesan for a silky Alfredo sauce (pre-shredded cheeses can cause graininess). And don’t skip the double-dredge on the chicken… that’s what gives the crust its perfect crunch.
What You Need to Make Gluten-Free Fried Chicken Alfredo
You’ll need a few simple ingredients from three parts of the recipe:
For the Chicken
Boneless chicken breasts, gluten-free breadcrumbs, gluten-free flour, Italian seasoning, salt, Parmesan cheese, eggs, and a little oil or ghee for frying.
For the Alfredo Sauce
Butter, garlic, heavy cream, Parmesan, salt, and black pepper.
For Serving
Gluten-free fettuccine and a sprinkle of fresh herbs.
How to Make Gluten-Free Fried Chicken over Fettuccine Alfredo
1. Prepare the Chicken
Set up two bowls — one with the gluten-free breadcrumb mixture, one with the egg wash. Coat each chicken breast in the breadcrumb mixture, dip it into the egg wash, then coat it again.
Pan-fry in ghee or olive oil until crisp, golden, and cooked through. Keep warm in the oven while you make the pasta and sauce.
2. Make the Alfredo Sauce
Melt butter in a saucepan and sauté garlic. Add heavy cream until just simmering, then whisk in the Parmesan off the heat to keep the sauce silky.
Season to taste.
3. Cook the Pasta
Boil your gluten-free fettuccine until tender. Drain, then toss immediately in the warm Alfredo sauce.
4. Assemble
Slice the crispy chicken, place it over the creamy fettuccine, and finish with extra Parmesan or parsley.
Frequently Asked Questions
Can I make this dairy-free?
Yes — use dairy-free butter, coconut cream, and vegan Parmesan. The texture will be slightly different but still delicious.
Can I bake the chicken instead of frying?
You can! Bake at 425°F for 18–22 minutes, flipping halfway. It won’t be quite as crisp but still very tasty.
What gluten-free pasta works best?
Jovial, Barilla GF, and Taste Republic all hold up beautifully in creamy sauces.
Does the Alfredo sauce reheat well?
Yes — reheat on low with a splash of cream or broth to loosen it.
Gluten-Free Fried Chicken over Fettuccine Alfredo
Ingredients
Method
- Combine breadcrumbs, flour, Italian seasoning, salt, and Parmesan in a shallow bowl.
- Whisk eggs and water together in a second bowl.
- Coat each chicken breast in the breadcrumb mixture, dip in egg wash, then coat again.
- Pan-fry in ghee or olive oil over medium-high heat until golden and cooked through.
- Keep warm in a 300°F oven.
- Melt butter in a saucepan and sauté garlic until fragrant.
- Stir in heavy cream and heat until just simmering.
- Turn off heat and whisk in Parmesan until smooth.
- Season with salt and pepper.
- Prepare gluten-free fettuccine according to package instructions.
- Drain and toss with Alfredo sauce.
- Slice the fried chicken and arrange over the creamy pasta.
- Garnish with herbs and extra Parmesan.