30-Minute Creamy Gluten-Free Fettuccine Alfredo
A lighter take on classic fettuccine Alfredo that swaps heavy cream for protein-rich Greek yogurt while maintaining the rich, creamy texture. The sauce combines gluten-free flour with chicken broth and parmesan for a silky base, enhanced with garlic and tamari for depth. This comforting pasta dish works perfectly for weeknight dinners when you want indulgence without the heaviness, and can easily be customized with steamed vegetables or grilled chicken.
Ingredients
- 12 ounces gluten-free fettucciniregular fettuccini1:1use regular pasta if gluten tolerance
5
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons gluten-free flour
- 1 cup chicken broth
- 6 ounces plain Greek yogurt
- ½ cup shredded parmesan cheese
- 1 tablespoon tamari
- ¼ teaspoon pepper
Instructions
- 1
Bring water to a boil in a large stockpot and cook pasta according to box instructions, then drain
- 2
Heat olive oil in a large skillet and saute garlic for 1 minute over medium heat
- 3
Slowly whisk in flour then gradually add chicken broth, continuing to whisk until thickened
- 4
Add yogurt, parmesan cheese, tamari, and pepper to the flour mixture and whisk until smooth
- 5
Add cooked pasta using tongs and toss to combine
- 6
Serve hot as is or with steamed broccoli or cooked chicken
Tips
Whisk the flour mixture continuously while adding broth to prevent lumps from forming in your sauce
Use tongs instead of a spoon to add pasta to the sauce to better control the mixing and prevent breaking the noodles
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container
Sauce can be made 1 day ahead and reheated gently with a splash of broth
Serve immediately while hot for best texture and creaminess
Common Mistakes
Don't let the garlic brown or it will become bitter
Add broth slowly to prevent lumpy sauce
Substitutions
Gluten-Free Swaps
5
General Alternatives
FAQ
Can I make this dairy-free?
Substitute the Greek yogurt with cashew cream and use nutritional yeast instead of parmesan cheese for a dairy-free version.
What if my sauce is too thick?
Thin the sauce by whisking in additional chicken broth or pasta cooking water one tablespoon at a time until desired consistency.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore creaminess.