Low FODMAP chicken alfredo pasta
Pasta alfredo or fettuccine alfredo is a very popular pasta dish, especially in the United States. Here in the Netherlands it is really not common and before I started using Pinterest, I had actually never heard of it. It always looked delicious to me, so I thought it would be fun to make a low FODMAP version. That’s why I created this low FODMAP chicken alfredo pasta!
What is pasta alfredo?
Originally fettuccine alfredo is an Italian dish that is also called fettuccine al burro (fettuccine with butter). To make this pasta, they mix fettuccine with butter and parmesan cheese. That’s all, because the Italians love their pastas very simple. In the American version, cream is often added to the pasta and also chicken is a common ingredient in this pasta. This turns it into “Chicken Fettuccine Alfredo”. I made the American version of this recipe.
I have made a few adaptations to the recipe and added vegetables to the dish. Most chicken alfredo pasta’s that I saw only consist of pasta with cream and chicken, but I like to add some vegetables to my dinner too 😉 Therefore I added oyster mushrooms to the pasta itself and I served the pasta with a green salad, so that I would get in 200-250 gram of vegetables with this dinner. If you don’t like mushrooms, you can also add another kind of vegetable. Such as small tomatoes or pieces of paprika.
This dish is not a light dish because it contains quite some lactose-free cream. But for now and then such a dish is wonderful. Comfort food for your soul 🙂
Low FODMAP replacements
In the original recipe fettuccine is used for the pasta. Unfortunately, I haven’t found a gluten-free version of that yet here in the Netherlands. Therefore I used a gluten-free tagliatelle from the brand Barilla, that is sold here in the supermarket. You can use any kind of gluten-free pasta that is available where you are. For the cream sauce, I used lactose-free cream from the brand MinusL.
I use oyster mushrooms because that is one of the only kinds of mushrooms that is low FODMAP. You could also swap (part of) the oyster mushrooms for canned mushrooms. Canned mushrooms are also low FODMAP (fresh mushrooms are not).
Most recipes for chicken alfredo pasta use chicken breast. I used chicken thigh for this recipe because that has a little bit more flavour. If you want to make this recipe vegetarian, you can use a low FODMAP meat substitute. I like to use Quorn pieces. You can also use another low FODMAP meat substitute that is available where you are. Just follow the instructions on the package to prepare it and follow the instructions in the recipe to prepare the rest of the recipe as usual.
Will you let me know if you have made my low FODMAP chicken alfredo pasta? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
A delicious low FODMAP chicken alfredo pasta with cream sauce and a green salad on the side. Real comfort food! With vegetarian option.
For the pasta
- 140 g (4.9 oz) gluten-free tagliatelle (or another kind of pasta)
- 200 g (7 oz) chicken thigh, in pieces (or a meat substitute, such as Quorn pieces)
- 300 g (10.6 oz) oyster mushrooms and/or canned mushrooms
- 30 g (2 tbsp) butter
- 150 ml (2/3 cup) lactose-free cream
- 1/2 tsp pepper
- 1/2 tsp salt
- 50 g (1/2 cup) parmesan cheese
- 1/4 tsp nutmeg
- Fresh parsley
For the salad
- 100 g (1 1/3 cup) lettuce of your choice
- 150 g (1 cup) small tomatoes, halved
- 100 g (3/4 cup) cucumber, diced
- 40 g (1/4 cup) avocado, diced
- 1 tbsp olive oil
- A splash of lemon juice
- Pepper and salt to taste
- Boil the pasta according to the instructions on the package.
- Clean the oyster mushrooms and cut into pieces. Put aside.
- Cut the chicken thigh into pieces.
- Heat some oil in a pan and fry the chicken thigh until cooked. Stir regularly.
- Remove the chicken thigh from the pan and put aside.
- Heat the butter in the pan.
- Add the oyster mushrooms and fry for 5 minutes.
- Add the lactose-free cream and the pepper and salt.
- Leave to simmer on low heat until the cream thickens. Stir regularly.
- Prepare the salad in the meantime. Wash, drain and cut the lettuce. Halve the tomatoes and dice the cucumber and avocado. Put into a lettuce bowl and add 1 tbsp olive oil, a splash of lemon juice and a pinch of salt and pepper. Toss.
- Stir 3/4 of the parmesan cheese and the nutmeg into the sauce.
- If the sauce is too thick, you can add a splash of the pasta water, when you drain the pasta.
- Stir the tagliatelle and the chicken thigh through the cream sauce and divide the pasta over two plates.
- Garnish with fresh parsley and the rest of the parmesan cheese. Serve with the salad.
- Prep Time: 20 min
- Category: Dinner
- Method: Frying
- Cuisine: American
Keywords: low FODMAP chicken alfredo pasta, gluten-free chicken alfredo pasta, chicken alfredo pasta
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