Craving something rich, creamy, and comforting? This Gluten-Free Homemade Alfredo Pasta hits all the right notes—without any gluten! Made with simple ingredients like garlic, parmesan, and heavy cream, this Alfredo sauce is luxuriously cheesy and incredibly easy to pull together.
Toss it with your favorite gluten-free pasta and you’ve got a crowd-pleasing dinner that feels like a restaurant-style meal at home. Want to level it up? Add mushrooms or grilled chicken!
🍝 Ingredients
- 8 oz gluten-free pasta (fettuccine, penne, or your preferred shape)
- 1/2 cup butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy whipping cream
- 2 cups grated parmesan cheese (freshly grated recommended)
- Salt & black pepper, to taste
- Optional: 1 cup sliced mushrooms (white or cremini)
👩🍳 Instructions
- Cook the pasta
Bring a large pot of salted water to a boil and cook your gluten-free pasta according to package directions. Drain and set aside. - Sauté garlic (and mushrooms, if using)
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant.
If using mushrooms, stir them in now and cook until soft (about 4–5 minutes). - Make the Alfredo sauce
Pour in the heavy whipping cream and stir. Simmer gently (do not boil) for 3–4 minutes to warm and slightly thicken. - Add cheese and season
Reduce the heat to low and stir in the parmesan cheese until fully melted and the sauce becomes creamy and thick.
Season with salt and pepper to taste. - Combine with pasta
Add the cooked pasta to the skillet and toss until the noodles are fully coated in the Alfredo sauce. Let everything heat together for 1–2 more minutes. - Serve immediately
Garnish with extra parmesan or fresh parsley. Enjoy as-is or add grilled chicken or shrimp for extra protein.
💡 Tips & Variations
- Cheese Tip: Pre-shredded parmesan doesn’t melt as well—use fresh if you can!
- Add-ins: Bacon bits, spinach, or grilled chicken all make tasty additions.
- Storing: Best served fresh, but leftovers keep in the fridge for 2–3 days.
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