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!
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.
- 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!
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.
- 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!
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.
- 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.
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.
- 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.
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!
- 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 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!
- 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!
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