Searching for a way to make Fettuccine Alfredo suitable for all your dietary needs? Look no further! We’re making this classic comfort food recipe gluten-free, vegetarian, high protein, dairy-free, and everything in between with easy alfredo sauces, pasta alternatives, cooking methods for a crowd-pleasing healthy fettuccine alfredo! Test them all to find your favorite!
If you’re excited for this recipe, be sure to stay tuned. We’ve got a whole week of nourishing pasta recipes coming your way!
Everyone’s Favorite Comfort Food
Who doesn’t love a good homemade fettuccine alfredo? With comforting noodles and creamy sauce, it’s the ultimate comfort food! However, it isn’t always the most allergy-friendly meal. Searching my recipes for dinner inspiration, I recently realized that I’ve got lots of nourishing pasta recipes such as Creamy Tomato Gluten-Free Pasta, 5-Ingredient Creamy Vegan Pasta with Walnut Sauce, and even a Vegan Jalapeño Mac and Cheese. Yet, I seem to have forgotten Fettuccine Alfredo! So, we’re fixing that today with not 1 but 5 different variations.
Let’s get cooking!
Typical Fettuccine Recipes & Why Ours is Better!
Traditionally, this pasta dish is made with pasta, butter, and Parmesan cheese. Most commonly in American recipes, it also includes milk, cream, flour, and a variety of spices. Not to mention, the sauce is poured over gluten-heavy ribbon pasta. While delicious, the heaviness of this meal can leave you feeling sluggish, and the high fat content, dairy, and gluten can cause gassiness and bloating. Therefore, to achieve the same great flavors but leave you feeling great, we made a few simple swaps to create a gluten-free recipe that will fill you up without slowing you down!
Healthy Alfredo Sauce…2 Ways!
High Protein
Made with familiar ingredients such as butter, garlic, and Parmesan, high protein alfredo sauce tastes just like your favorite recipe. However, thanks to the addition of Greek yogurt, it also packs a punch of protein into each bite, too! It’s the perfect vegetarian option to make sure you’re getting calcium, B12, and potassium into your diet. Plus, Greek yogurt is a good source of probiotics to keep your gut health regulated.
You’ll Need: Oil or butter, non-dairy cream, herbs and spices, Parmesan cheese, and, of course, Greek yogurt (plain), a saucepan, and a whisk.
Technique: Heat the oil in a small saucepan on medium heat, and add in the minced garlic. Then, pour in the non-dairy milk making sure to whisk it well before combining the mixture with salt, pepper, and dried herbs. Once mixed, remove the saucepan from the heat, and mix in the Greek yogurt and Parmesan.
Pro-Tips:
- The yogurt and Parmesan may clump at first but will smooth out once cooled.
- If the Parmesan doesn’t melt, place the pan back on the heat briefly to allow the cheese to melt.
- For the best texture, make the yogurt alfredo sauce before you prepare the noodles. This will allow it to thicken just in time to combine the ingredients!
Dairy Free
A common complaint I hear when it comes to fettuccine is that it is not suitable for those with dairy allergies. Well, not anymore! Let me introduce you to the only dairy-free alfredo sauce you’ll ever need. Made without nightshades it tastes like traditional alfredo sauce but has a secret ingredient to get your kids eating more veggies without evening knowing it! Dairy-free, kid-friendly, full of nutrients, and delicious, I mean, does a recipe get any better than that?
You’ll Need: Cauliflower florets, yellow onion, vegetable broth, spices and seasonings, nutritional yeast, coconut milk, a large pot, and a wooden spoon.
Technique: Bring a large pot of water or broth to a boil, add the cauliflower, cover it with a lid, and let it cook for 8-10 minutes or until the cauliflower is slightly tender. Heat the same pot over medium heat with 1 tablespoon of olive oil. Sauté the onion and garlic for about 2 minutes or until they are fragrant before adding the cauliflower and seasonings. Let the ingredients cook for 2 minutes, and transfer the onion, garlic, and cauliflower to a blender or food processor. To finish, transfer the puréed cauliflower back into the pot, and stir in the cream. Heat the sauce to medium, stirring until all the ingredients are well combined.
Pro-Tips:
- If you feel it’s necessary, you can use a hand blender or immersion blender to make the cauliflower puree.
- For a thinner consistency, add additional broth or coconut milk.
How to Make Fettuccine Alfredo
I’m taking you through all the ways we made homemade fettuccine to make your meal prep a breeze. No matter what version you choose, they’ve all been tried, tested, and approved!
Vegetarian
Of course, either sauce works for vegetarian alfredo, but if you can tolerate dairy, I highly recommend using the yogurt sauce for the added protein. I also highly recommend including toasted pine nuts (or cashews) and capers! They give the pasta a nice texture along with an added richness and tang for a dish so flavorful even meat-eaters won’t have a complaint!
You’ll Need: Gluten-free fettuccine pasta, olive oil, capers, toasted pine nuts, basil, and seasonings.
Technique: Follow the directions for the yogurt sauce. Then, cook the noodles according to package instructions. Once cooked and drained, toss the noodles in seasonings and sauce, and finish the dish with the toasted pine nuts and capers.
Pro-Tips:
- For a low carb option, swap out the gluten-free noodles for spiralized zucchini noodles.
- Make your dish extra fancy by adding garnishes such as diced hazelnuts, almonds, cashews, and herbs such as parsley or oregano.
Shrimp
Who doesn’t love a good shrimp fettuccine? Simple yet elegant, it’s the perfect recipe for every occasion. Plus, shrimp cook so quickly, this recipe practically makes itself!
You’ll Need: Shrimp, pasta noodles, butter, and garnishes.
Technique: Season the shrimp with ¼ teaspoon of salt and ¼ teaspoon of pepper. Then, place a large non-stick skillet on medium heat, and add 1 tablespoon of butter. Once the butter has melted and is sizzling, add the shrimp cooking for 90 seconds on each side. Next, add the garlic, and sautée the shrimp for another 30 seconds or until fragrant, and transfer them to a plate. To finish, make the pasta noodles and sauce, and combine them with the shrimp, capers, and toasted pine nuts. Toss the ingredients well, and let them warm over medium heat before adding a sprinkle of Parmesan and fresh herbs.
Pro-Tips:
- Freeze You’ll know the shrimp are done cooking when they become translucent and no longer pink.
- Make sure to transfer them to a cool plate to prevent them from overcooking and becoming rubbery.
Chicken
We couldn’t forget chicken alfredo, either. Simple, easy, and always tasty, it’s a staple in my kitchen and can easily be found in nearly any Italian restaurant. Plus, it’s super kid-friendly and great for meal prep!
You’ll Need: 8 ounces of skinless chicken breast (2 small chicken breasts, skinless), pasta, alfredo sauce, capers, and pine nuts.
Technique: Prepare the chicken. Simply place the chicken in a baking dish. Rub with olive oil and lemon then salt and pepper. Or use the seasoning in my shredded chicken post (see baked chicken method). Place chicken in the preheated oven for 25- 35 minutes. Internal temperature should reach 165F. Once the chicken is cooked, let it rest 5 minutes before slicing or dicing it for the chicken alfredo recipe!
Next, cook the pasta according to package instructions. Toss with olive oil! Mix in your sauce and chicken, making sure to mix them well until heated through. Then, top the dish with capers, pine nuts, Parmesan, and fresh herbs. Done!
Pro-Tips:
- For the best texture, be sure to chop or slice the chicken.
- Try adding a different garnish such as toasted hazelnuts, almonds, parsley, or oregano.
Zucchini
Zucchini fettuccine? Yep, you read that right! It tastes just like the “real” stuff but is low in carbs and high in fiber and nutrients! Plus, it’s a great way to use up any lingering zucchini you have lying around. Don’t be intimidated by the zucchini noodles, either. They’re super simple to make!
You’ll Need: Zucchini, olive oil, yogurt or cauliflower alfredo sauce, toppings, and a spiralizer.
Technique: Start by spiralizing the zucchini. Then, add them to a large pot on medium heat with 1 teaspoon of oil making sure to toss them until they are well-coated. Next, add the alfredo sauce, and toss again until everything has warmed through. To finish, combine the ingredients with the pine nuts and capers, add a dash of Parmesan and fresh herbs, and enjoy!
Pro-Tips:
- To prevent the zucchini noodles from becoming soggy, you can either bake them first or let them sit in a colander with a pinch of salt added for 10-15 minutes.
- To bake the “noodles,” start by preheating the oven to 350 degrees Fahrenheit. Then, arrange them on a large baking sheet making sure to space them out in order to avoid clumps. Add a sprinkle of sea salt, and let them bake for 10-15 minutes. Once cooked, place the zucchini on a paper towel, and use your hands to press out any remaining moisture.
How to Store Leftovers
The best way to store cooked fettuccine alfredo in the fridge is to place it in an airtight container or resealable plastic bag. This will keep it fresh for 3-5 days. Or, place it in the freezer for 1-2 months.
How to Reheat
To reheat cooked fettuccine alfredo, place it in a saucepan over medium heat stirring as it warms. Once heated, add in more milk or alfredo sauce if the pasta has absorbed most of the original sauce. Then, add your Parmesan, and enjoy!
More of Our Favorite
Comforting Pasta Recipes
Healthy Fettuccine with Alfredo Sauce (Gluten Free)
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
The same homemade Healthy Fettuccine made four ways: vegetarian, dairy free, low-carb, with chicken, or with shrimp. No matter the comfort food craving, you’ll find your taste buds happy and a belly full!
Ingredients
Basic Ingredients
- 12 – 14 ounces of gluten-free fettuccine pasta or 1 pound zucchini noodles
- 2 Tablespoons olive oil
- optional kosher salt (to taste)
- 2–3 Tablespoons capers (optional, but highly recommended for vegetarian and shrimp option)
- ¼ cup toasted pine nuts or hazelnuts (toast in the oven for about 10 minutes at 350 degrees).
- 2 Tablespoons fresh basil for topping
- lemon for garnish
- crushed black pepper
Plus additional ingredients as applicable to method
- 8 ounces skinless chicken breast (2 small chicken breast or 1 large – to be cooked, diced)
- 14–16 ounces medium shrimp, peeled and deveined
- salt/pepper to taste
Alfredo Yogurt Sauce
- 1 Tablespoon olive oil or butter
- 1 teaspoon minced garlic or garlic powder
- ⅓ cup to ½ cup non-dairy cream or milk (less milk equals a thicker sauce)
- 1 teaspoon dried herb mix (Italian)
- 7 ounces (⅔ cup) 2% or full fat Greek yogurt (plain)
- ⅓ to ½ cup grated Parmesan for topping
- Optional Toppings: lemon juice, butter, fresh basil, cracked pepper, and salt
Instructions
Basic Instructions for fettuccine with yogurt Alfredo.
*See notes for dairy free sauce option*
- In a saucepan, heat on medium a tablespoon of butter or olive oil. Add in minced garlic or garlic powder, non-dairy milk, and whisk well.
- Add a touch of salt and pepper, and dried herbs making sure all is combining well.
- REMOVE FROM HEAT. Mix in Greek yogurt and grated parmesan, whisking it to combine. It might be clumping at first but once cooled it will get smoother. If parmesan doesn’t melt, then put back on the heat to melt more.
- Cook pasta according to package. See below for zoodles. Drain and set aside or back in the pasta pot. Toss with olive oil and salt, if desired.
- Once pasta is done, drain but don’t rinse it. Combine immediately with the yogurt Alfredo sauce.
- Add in capers and toasted pine nuts if using. Toss it all together and add additional toppings as desired.
- For Chicken: Preheat oven to 400F. Rub chicken breast with olive oil, lemon, salt and pepper. Place chicken in the preheated oven for 25- 40 minutes depending on the oven. For smaller chicken breasts, check at 25 minutes with a meat thermometer for doneness. Internal temperature should reach 165F. Remove from the oven and let it rest for 10 minutes before slicing/chopping.
- Add the chicken with the pasta and yogurt sauce. Add capers, pine nuts, or chopped nuts of choice. Toss until everything has warmed through. Remove from heat and serve. Top with a sprinkle of parmesan and fresh herb (parsley, oregano, or basil) optional lemon wedge.
- For Shrimp: Season shrimp with ½ teaspoon salt, ¼ teaspoon black pepper. Place a large, non-stick pan over medium/high heat and add 1 Tablespoon butter or olive oil. Once butter is melted or oil is sizzling, add the shrimp. Cook 90 seconds on each side. Add 1 teaspoon garlic and sauté for another 30 seconds to a minute or until fragrant. Shrimp should be cooked just until no longer translucent. Transfer to cool to plate to prevent overcooking. Add the shrimp with the pasta and yogurt sauce. Top with pine nuts and capers (optional) until everything has warmed through. Remove from heat and serve. Top with a sprinkle of parmesan and fresh herb (parsley, oregano, or basil) optional lemon wedge.
- For Zoodles: Add the zucchini noodles to a large pot with 1 teaspoon olive oil. Coat and toss. Add the yogurt sauce toss until everything has warmed through. Add the optional nuts/capers. Toss again (gently). Remove from heat and serve. Top with a sprinkle of parmesan and fresh herb (parsley, oregano, or basil), protein of choice, and optional lemon wedge.
Notes
If cooking the pasta in salted water, extra salt may not be needed.
Make the yogurt Alfredo sauce first so that it can thicken while the pasta is cooked.
DAIRY-FREE SAUCE OPTION: Use this Cauliflower Alfredo Sauce.
VEGETARIAN OPTION – Highly recommend using toasted pine nuts (or cashews) and capers. They give the pasta a nice richness and tang, not to mention texture.
LOW-CARB OPTION – To prevent vegetable “noodles” from becoming soggy either bake them first or let them sit in a colander with a pinch of sea salt added for 10-15 minutes. If baking the veggies, start by preheating the oven to 350 degrees Fahrenheit. Then, arrange the veggie noodles on a large baking dish making sure to space them out and avoid clumps. Add a sprinkle of salt, and bake for 10-15 minutes. Once cooked, place the noodles on a paper towel, and press out any remaining moisture. Now start the sauce!
- Prep Time: 10
- Cook Time: 15
- Category: main dish
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: Vegetarian fettuccine with sauce
- Calories: 393
- Sugar: 1.9 g
- Sodium: 469.2 mg
- Fat: 18.6 g
- Saturated Fat: 4.3 g
- Carbohydrates: 53.6 g
- Fiber: 3.1 g
- Protein: 12.1 g
- Cholesterol: 9.7 mg
Keywords: Fettuccine, healthy Fettuccine, Fettuccine alfredo, chicken alfredo, shrimp alfredo, low carb Fettuccine alfredo, zucchini alfredo
I am totally in love with the high protein version, it is phenomenal! Trying the dairy free next!
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Definitely keep me posted!
I love all these! They are all delicious and easy to make!
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The ultimate gluten free comfort food!
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That was awesome!!!!! Just finished dinner and it was a big hit with the whole family. We added a homemade turkey meatball that topped the whole dinner off. Thanks for the recipe!!!
that’s awesome! So glad you enjoyed it tim! and the meatballs sound perfect! YUM
I adore this recipe. I swear you are a woman after my own heart. Healthy, yet creamy comfort food. I LOVE IT.
Also, I’m loving the slowness and the relaxation which comes with Fall. I’m pretty sure it’s nature’s way of slowing us down. Same goes for winter. It allows us to hibernate and recharge.
yes, so doing that. and soooo needed right now
welcoming back the slowness of the meal – so much yes! i have been meaning to try cappelo’s pasta, and now i think it’s a must. and thanks for all the info on capers. had no idea they were such a little powerhouse.
OMG Cappelos is amazing! Let me know if you want info
Hands down ALL of my favorite flavors!!! Love that it’s GF! oxox
Cookies & bread for comfort food! 🙂
I am not a pasta person but this looks delish Lindsay!
I love capers!! They are best when they are salt-cured (read=fermented) because then you get all of the probiotics like other fermented veggies.
hollah!! you are right on that Dani!
I’ve been struggling with finding a meal that hits that sweet spot of comforting yet not loaded with cream/etc. This looks perfect 🙂
You know … capers are something that I had at one time at a nice restaurant and loved them, and have since forgot that I can buy them myself and put them into things! So I’m super excited now! haha! 🙂
Yes, do it! try them again and report back Katie!
YUM!! I LOVE capers and fettucine (i at the end looks better lol) is my favorite pasta if I am going to have it, something about the thickness or something! this looks delish my friend. And I am glad that you are heading into a more restful time. You’ve on my mind and in my prayers lately. xoxo
This looks great, Lindsay! I detested capers for the longest time but magically one day woke up and started loving them again. Right now one of my favourite balancing foods is winter squash, or just really well-cooked vegetables in general. After a summer of eating a lot of raw veggies, having cooked ones just feels really grounding these days, especially now that the temperatures are dropping a bit.
Dear Lindsay, what a gorgeous meal. I learned a boatload of awesome information about capers. Also loved learning about Cappello’s paleo pasta and how to spell fettuccini. I mean fettuccine. 🙂 Delish meal I can’t wait to try.
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Wow I didn’t know capers were so nutrient-dense! That is awesome. And this fettuccine pasta looks so good. And the yogurt sauce?! Yummm. I haven’t had pasta in so long and that needs to change. Pinning for lataaah <3
Love this lightened up, BALANCED, fettuccine – almost like an alfredo makeover!
yes, totally! I was kinda going for that but thought the capers threw it off. LOL!
My summer was 100% draining too…and I’m ready for balance! And who knew that capers are so darn healthy? This pasta looks delicious!
yes, lets embrace fall with OPEN BIG ARMS and rest.
Capers! I forgot about those… I need to add them to a dish like this again soon… my whole family would love this!
yes, do it! keep me posted. Capers and salty goodness are a must. right? haha
I very rarely eat pasta, not for any dietary restrictions I just prefer other grains, but this sounds delicious! I may have to reconsider. I love capers!
Oh yum! I have been in the mood for some pasta lately! Where did you find Capellos, I don’t think I have heard of it before?
Love this, Lindsay! I include capers in a lot of my tomato sauces that I use with pasta and it never disappoints.
I’ve been eating zucchini pasta all summer but I’ll have to admit to being ready for something more. I haven’t found a good grain-free pasta yet so I’ll look for your brand 🙂
You’ll never forget how to spell fettuccine now, will you? lol. Although, I get the ‘i and u’ mixed up in prosciutto every time!
Thanks for the great recipe!
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oh your stories <3 LOVE THEM! Favorite comfort meal…hmm probably chicken chili Or healthy bites haha!
Fall always feels like such a balancing and renewing season! I haven’t had capers in a long time but I need to get them now to try in pasta. This dish looks seriously delicious and comforting. I’ve done yogurt sauces on pasta before and they always taste so good!
I need a “sherpa wife” this week. It is raining as I sit here in the car waiting for Sammie to get out of school and the weather is matching my mood as I have been crying all afternoon (trying to pull myself together as I prepare the girls to go see another loved one for the last time). When it rains it pours, literally and I hate it. Wishing this was on the table for dinner tonight. Instead I will tell myself the sun will come out tomorrow and plan on having fettuccine this weekend with a big glass of wine. Oh and on the gluten free noodles my family and I love Garofalo Corn, Quinoa, Rice and Fiber Gluten Free Noodles.
I love the fun and informative facts! Fall is my favorite time of year as well. I always feel like I can breathe a little deeper and relax a little more when the weather starts to turn and the days begin to shorten.
I cannot even tell you how long it’s been since I’ve had fettuccine (or how to spell it). This looks so amazing – you take the most beautiful pictures! And, I do love capers!
OMG. Thank god. I can’t even being to tell you how much we need balance right now. Mom and I just read this post together and breathed a sigh of relief.
I’m a pasta girl so I’m all over this…and it looks so fresh and yummy!
i can’t believe i have never tried capers! I need to now! this looks amazing 🙂
Yum – this looks so good. I love that this post was all about balance. I’m working on that this week and it seems like so many other people are too. I actually made a tasty comforting and nutritious meal last night – spinach artichoke chicken quinoa casserole. I used coconut milk and a little red pepper hummus for the sauce, along with some nutritional yeast. It was on point!
I LOVE capers! and a comforting bowl of fettuccine always hits the spot! this sounds lovely…
I live for capers. Have you ever put them in chickpea salad? They’re like the olive pickle. They’re hugely popular with smoked salmon here in Brooklyn, and my son could eat them like candy.
This looks FABOO.
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Long ago, people would think the thought of spaghetti & yogurt = NASSSSSSSTYYYYYYYY! And even now so many people would think that. But you, you have managed to make it look FRIGGIN’ awesome. I expect nothing less!
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Fall is my favorite time of year, too! I’ve been eagerly awaiting cooler weather and some snow, so I’m giddy for the changing season! This pasta looks soooooo good! I love how healthful it is. Bring on those capers!
Looks delicious, my friend! Loved the little fun facts about capers too. Those little guys are so tasty! One of my favorite ways to eat them is with salmon, cream cheese, & red onion on an everything bagel. So good!
This looks phenomenal! I have never cooked with capers before. LOVE the flavor, but they scare the crap out of me. So weird, right??
OOh Greek yogurt and capers sure make a flavorful combo all by themselves – then you added the garlic and pine nuts and herbs – ahh – this is comfort in each forkful!
I am not sure I have one fav comforting/balanced meal/food – (i love ALL food). I’ve been G-free cos of my daughter, but yesterday I met some friends and actually had a gluten FULL mini baguette w/blk bean soup and Lindsay – I felt all sorts of balanced!
With the cooler weather, I’m definitely craving food like this! I need to rest and digest 🙂 And fettuccine – I can never spell it correctly!
this sounds amazing! I hope I can find a good gf fettuccine! and I had to lol at you putting your whole post together only to later find out you had spelled fettuccine wrong, I do that all the time! I should know by now I can’t spell anything!
I saw a TON Of GF fettuccine brands at whole foods. Let me know if you try it! and totally hate the word fettuccine now haha
I absolutely love capers but always forget to buy them! I used to make a pasta with both olives and capers, the flavor is great. And I’ve really been wanting to try Cappello’s the more I see/hear about it!
completely obsessed with cappellos. YOU WOULD LOVE! I have their Email if you want.
These photos are stunning!! I’m so ready for fall comfort of all sorts, especially in regards to food. So basically, PASTA ALL DAY.
I so love your corniness! I always wondered why fall felt like a time of rejuvenation. Apparently, there’s a reason for that!
Another example of our equally awesome ness–I have made a very similar dish for Alex and I many times! I love capers in pasta–they are amazing little pops of flavor.
totally equally awesome,or you more. 😉