Gluten-Free Chicken Milanese With Homemade Alfredo Sauce
I still remember the night I craved something rich, warm, and a little fancy after a long week—so I browned chicken until it was crisp and golden and poured a silky homemade Alfredo over pasta. It felt like a tiny celebration at my own kitchen table. If you’re a home cook who sometimes gets nervous about creamy sauces or gluten-free breading, I get it; I’ve been there. This Gluten-Free Chicken Milanese With Homemade Alfredo Sauce is easy, forgiving, and perfect for when you want comfort without fuss. If you like saucy pasta dinners, you might also enjoy my take on Irresistible Marry Me Chicken Pasta for another cozy weeknight option.
A Quick Look at This Gluten-Free Chicken Milanese With Homemade Alfredo Sauce Recipe
- Chicken breasts and a cashew-based Alfredo (with bone broth) are the two stars here.
- Benefit: it’s rich in protein and uses healthy fats, plus the sauce is dairy-flexible if you use vegan parm.
- It’s great for beginners because the steps are straightforward—no tricky techniques, just steady stovetop cooking.
- Keep scrolling if you want a dependable, cozy dinner that feels restaurant-worthy but is made in your own kitchen.
Ingredients You’ll Need for Gluten-Free Chicken Milanese With Homemade Alfredo Sauce
Essentials
- 1 cup raw cashews — soaked briefly for the creamiest sauce.
- 1 cup chicken bone broth — adds savory depth to the Alfredo (use vegetable broth for a vegetarian twist).
- 1/3 cup grated Parmesan (option: vegan parm) — for tang and umami; reserve extra for garnish.
- 2 tbsp extra virgin olive oil — for the sauce and finishing.
- 1 tbsp lemon juice — brightens the sauce and balances the richness.
- 1/2 medium onion, chopped — sweated for the sauce base.
- 2 tbsp minced garlic — adds a warm, savory backbone.
- 1.5 tsp sea salt — divided between sauce and chicken.
- Ground pepper, to taste — freshly cracked is best.
- 2 large chicken breasts, sliced in half lengthwise — thinner cutlets cook quickly and evenly.
- 1/2 cup arrowroot starch — gluten-free coating that crisps beautifully (you can also use cornstarch).
- 1 pasture-raised egg — for the egg wash to help the coating stick.
- 3 tbsp milk of choice (I used unsweetened almond) — thins the egg wash and adds moisture.
- 1/2 cup GF baking flour (I used Bob’s Red Mill GF Paleo baking flour) — for dredging and structure.
- 1 tsp dried parsley — mixes into the flour for flavor.
- 1 tsp sea salt — for the flour mixture.
- 1/4 tsp ground pepper — a pinch for the dredge.
- 1/4 cup ghee — for frying the chicken; it browns beautifully and adds a nutty flavor.
- 1 box pasta (I prefer Jovial brand gluten-free brown rice pasta) — choose your favorite shape; fettuccine or linguine are classic with Alfredo.
- 1 cup frozen peas — a quick, sweet pop of color and texture.
- Grated parm (to garnish) — a final snowy finish.
- 1/4 cup fresh chopped parsley — bright, fresh finish for the plate.
Optional add-ons
- Lemon wedges — for squeezing over finished plates.
- Red pepper flakes — for anyone who likes a little heat.
- Toasted pine nuts — for extra crunch and a nutty bite that pairs with cashew sauce.
- Sautéed mushrooms or spinach — to bulk up the dish with veggies.
- Gluten-free breadcrumbs (panko style) — if you prefer a more textured crust on the chicken.
Substitutions and shortcuts
- Cashew-free? Substitute 1 cup silken tofu plus a tablespoon of nutritional yeast for a creamy, neutral base.
- No bone broth? Use low-sodium vegetable broth instead.
- Dairy-free? Use vegan Parmesan and omit ghee—use a neutral oil with a higher smoke point (avocado oil) for frying.
- Short on time? Buy pre-soaked cashews or use a high-speed blender to emulsify the sauce straight from the pan—just be sure to blend carefully and warm gently.
- Don’t want to bread chicken? Simply pan-sear the breasts and slice them for topping the pasta—less crisp but still delicious.
How to Make Gluten-Free Chicken Milanese With Homemade Alfredo Sauce Step-by-Step
Alfredo Sauce
- Soak the cashews in hot water for 20–30 minutes if you have time, then drain. Soaking softens them so the sauce blends ultra-smooth.
- In a medium skillet, warm 1 tbsp extra virgin olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant—don’t let the garlic brown.
- Transfer the onion and garlic to a blender. Add the soaked cashews, 1 cup chicken bone broth, 1/3 cup grated Parmesan (or vegan parm), 1 tbsp lemon juice, 1.5 tsp sea salt (start with 1 tsp and adjust), and a few grinds of black pepper. Blend on high until completely smooth and silky—about 60–90 seconds in a high-speed blender.
- Pour the blended sauce back into the skillet and warm gently over low heat, stirring. If it’s too thick, add a splash more broth or milk until you have a saucy consistency that will coat pasta comfortably. Taste and adjust salt, lemon, or cheese. Keep warm on the lowest stove setting while you make the chicken and pasta.
Tips: If your blender struggles, add more broth 1–2 tbsp at a time. Always keep the sauce warm but not boiling—high heat can cause cashew-based sauces to split.
Chicken Milanese
- Place each chicken breast half between two sheets of plastic wrap or in a zip-top bag and gently pound with a meat mallet or rolling pin until even, about 1/4–1/2 inch thick. Even thickness helps them cook quickly and crisp up nicely.
- Prepare three shallow bowls for dredging:
- Bowl 1: 1/2 cup GF baking flour mixed with 1 tsp dried parsley, 1 tsp sea salt, and 1/4 tsp ground pepper.
- Bowl 2: Whisk the pasture-raised egg with 3 tbsp milk of choice.
- Bowl 3: 1/2 cup arrowroot starch (or GF breadcrumbs if using).
- Pat the chicken dry with paper towels. Dredge each piece in the seasoned flour, shake off excess, dip into the egg wash, then coat evenly with arrowroot starch. I press gently so the coating adheres.
- Heat a large skillet over medium heat and add 1/4 cup ghee. Once the ghee shimmers, add the chicken cutlets (work in batches to avoid crowding). Fry 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F at the thickest part. Adjust heat if the coating is browning too fast—medium-low will finish them without burning.
- Transfer cooked cutlets to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish the rest.
Tips: Ghee has a lovely flavor and higher smoke point. If you prefer, use clarified butter or a neutral oil. If your kitchen is busy, keep cutlets in a single layer so the crust stays crisp.
Pasta
- Bring a large pot of salted water to a rolling boil. Add your gluten-free pasta and cook according to package directions until al dente—GF pasta can go from perfect to mushy quickly, so start tasting a minute earlier than the shortest time on the box.
- About 1–2 minutes before the pasta is done, add 1 cup frozen peas to the boiling pasta water—this warms them through without extra fuss.
- Reserve 1/2 to 1 cup pasta cooking water before draining. Drain the pasta and peas, then return to the pot off the heat. Stir in the warm cashew Alfredo sauce, tossing to coat. If the sauce is too thick, add a few tablespoons of reserved pasta water until the sauce clings to each strand in a silky coat.
- Taste and adjust seasoning with salt, pepper, or a squeeze of lemon. Toss in a tablespoon of extra virgin olive oil for shine if you like.
Tips: Use tongs to lift and toss the pasta with the sauce instead of stirring with a spoon—that helps keep it nicely coated.
Serve and Store
- Plate a generous portion of pasta, top with a golden Chicken Milanese cutlet, and sprinkle with grated parm and a scattering of fresh chopped parsley. Add a lemon wedge if you’d like a bright finish.
- To store leftovers: keep the chicken crust separate from the pasta if possible—this helps the crust stay crisper. Store in airtight containers in the fridge for up to 3 days. Reheat the sauce gently on the stove with a splash of broth, and re-crisp chicken in a warm skillet or oven at 350°F for 8–10 minutes.
Tips: This dish is best the day it’s made but reheats nicely. If you must freeze, freeze the Alfredo in a separate container and the chicken separately; thaw overnight in the fridge before reheating gently.
Common Mistakes to Avoid
Even though this recipe is forgiving, a few common mistakes can rob you of that perfect golden crust or silky sauce. Start by learning these small habits—pounding the chicken, checking pasta early, and not overheating the sauce—so your dinner turns out great every time.
Mistake 1: Overcooking the pasta
Gluten-free pasta often becomes mushy if cooked too long. Always taste a minute before the package’s minimum time and rinse briefly only if it’s sticking.
Mistake 2: Crowding the pan when frying chicken
If you add too many cutlets at once, the pan temperature drops and the chicken will steam instead of crisp. Fry in batches and keep cooked pieces warm in a low oven.
Mistake 3: Blending the sauce while it’s too hot
If you blend very hot liquids in a sealed blender, pressure can build and make a mess. Let the garlic and onions cool for a minute, or vent the blender lid and cover with a towel while blending.
Serving Suggestions for Gluten-Free Chicken Milanese With Homemade Alfredo Sauce
This plate already feels like a full, cozy meal, but a few simple sides or finishing touches can make it feel extra special without extra stress.
A simple green side salad
A crisp salad with lemon vinaigrette cuts through the richness. I like mixed greens, thinly sliced radish, and a simple olive oil-lemon dressing.
Roasted vegetables
Roast Brussels sprouts, carrots, or asparagus while the chicken cooks. They’re easy, hands-off, and add color and texture.
Garlic bread (gluten-free)
If you want a little more indulgence, toast slices of gluten-free baguette with butter or olive oil, garlic, and parsley for dipping in the Alfredo.
Conclusion
This Gluten-Free Chicken Milanese With Homemade Alfredo Sauce is one of those dishes that looks and tastes like you put in a lot of effort, but really it’s about straightforward steps and a little patience. I love how the crispy chicken contrasts with the velvety cashew Alfredo—the lemon and parsley keep it feeling fresh. If you try it, tweak the herbs or add veggies to make it your own; I always encourage a bit of kitchen creativity. For more inspiration and a slightly different take on milanese-style chicken, you might enjoy this version from Rachael’s Gluten-Free Chicken Milanese With Homemade Alfredo Sauce, and if you want to see a classic method, here’s a reliable Chicken Milanese Recipe on Allrecipes to compare techniques. If you make this at home, I’d love to hear how you dressed it up—leave a note or a photo so I can see your cozy plate.
FAQs About Gluten-Free Chicken Milanese With Homemade Alfredo Sauce
From start to finish, plan for about 45–60 minutes. Soaking the cashews for 20–30 minutes can overlap with other prep tasks, and the actual hands-on time is closer to 30–40 minutes.
Yes. Use vegan Parmesan or nutritional yeast in the sauce and substitute ghee with avocado oil or vegan butter for frying. The cashew base keeps the sauce creamy without dairy.
You can make the sauce ahead and refrigerate for up to 3 days. Keep the breaded chicken separate and reheat in a 350°F oven to help the crust re-crisp before serving.
Don’t crowd the pan while frying and drain the cooked cutlets on a wire rack instead of paper towels. A brief stay in a warm oven (200°F) will keep them crisp until serving.
Not as written. For a nut-free version, use silken tofu blended with a bit of nutritional yeast and broth, or try a cauliflower-based Alfredo for a similar creamy texture without nuts.
Gluten-Free Chicken Milanese With Homemade Alfredo Sauce
Ingredients
Method
- Soak the cashews in hot water for 20–30 minutes if you have time, then drain.
- In a medium skillet, warm 1 tbsp extra virgin olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook 30–60 seconds until fragrant—don’t let the garlic brown.
- Transfer the onion and garlic to a blender. Add the soaked cashews, 1 cup chicken bone broth, 1/3 cup grated Parmesan (or vegan parm), 1 tbsp lemon juice, 1.5 tsp sea salt, and a few grinds of black pepper.
- Blend on high until completely smooth and silky—about 60–90 seconds in a high-speed blender.
- Pour the blended sauce back into the skillet and warm gently over low heat, stirring.
- Adjust consistency with more broth or milk to achieve a saucy consistency that will coat pasta comfortably.
- Place each chicken breast half between two sheets of plastic wrap and gently pound until even, about 1/4–1/2 inch thick.
- Prepare three shallow bowls for dredging: bowl 1 with GF baking flour mixed with dried parsley, sea salt, and ground pepper; bowl 2 with whisked egg and milk; bowl 3 with arrowroot starch.
- Dry the chicken and dredge each piece in the seasoned flour, dip into the egg wash, then coat with arrowroot starch.
- Heat a large skillet over medium heat and add ghee. Once melted, add the coated chicken cutlets.
- Fry for 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F at the thickest part.
- Keep warm in a 200°F oven on a wire rack set over a baking sheet.
- Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions.
- 1–2 minutes before the pasta is done, add the frozen peas to the boiling pasta water.
- Reserve some pasta water before draining. Drain the pasta and peas, then return to the pot off the heat.
- Stir in the warm cashew Alfredo sauce and adjust with reserved pasta water as needed.
- Plate the pasta, top with a chicken cutlet, sprinkle with grated parm and fresh parsley, and serve with lemon wedges if desired.
- To store leftovers, keep the chicken separate from the pasta to maintain crispness.
