If you’re craving a homemade pasta dinner, this gluten-free fettuccine Alfredo with ricotta is creamy, satisfying, and ready in under 30 minutes. The ricotta adds an extra layer of richness that clings beautifully to the noodles, plus, it makes the sauce extra thick without needing eggs. It’s a family favorite in our house, and you can dress it up with shrimp, chicken, or even pancetta for an easy weeknight dinner.
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Okay, y’all, I need to ask you where summer has gone. I just realized school starts back up in two weeks. Garlic, cheese, ricotta, olive oil, and cream make this pasta dish perfect for a family-friendly meal. You will also want to try this gluten-free Alfredo sauce recipe sometime!
This is a restaurant-quality dinner that the whole family will love. It has a creamy gluten-free alfredo sauce, and you can use any gluten-free pasta you like. Check out all of my easy gluten-free pasta dinner recipes. A new favorite is waiting to be discovered!
Sandi’s Recipe Testing Notes:
I tested this Alfredo sauce with and without ricotta. The version with ricotta is noticeably thicker and creamier. The sauce clings better to the pasta, especially gluten-free noodles. It’s a great trick if you’re making Alfredo without eggs or want an extra-rich sauce.
Ingredient Notes and Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Pasta – I recommend Jovial or Trader Joe’s GF tagliatelle for the best texture. Fresh pasta cooks much faster than dry—watch the timing!
- Ricotta Cheese – Thickens and enriches the sauce. I recommend whole-milk ricotta for the best flavor. Optional but highly encouraged!
- Heavy Cream – Don’t substitute with half-and-half because it won’t thicken as well.
- Leeks, Onion, Pepperoncini – Optional!
- Garlic – Use fresh or jarred minced garlic.
- Basil – Fresh adds great color and aroma. Dried works in a pinch.
- Parmesan Cheese and Olive Oil
- Add broccoli, asparagus, or spinach for an added boost in nutrition.
- Omit the ricotta for a more authentic Alfredo sauce.
- My kids love it when I add pancetta or bacon for added smoky flavors.
This creamy fettuccine Alfredo is such a huge hit with the kids. I can see this becoming one of our family’s go-to dinners!
A Note From My Kitchen:
This Alfredo recipe has become one of our go-to pasta dinners for our busy weeknights. My daughter always asks for extra bacon in hers, and I often sneak in veggies like spinach without any complaints. The ricotta gives the sauce a velvety texture that really sticks to gluten-free noodles. It is an easy dinner recipe that comes together in just minutes.
How to Make Gluten-Free Fettuccine Alfredo with Ricotta (Step-By-Step)
Step 1: Chop the garlic, basil, and the optional pepperoncini and leeks. Heat a pan over medium heat and add oil, optional leeks (or onion), and garlic. Sauté everything for 5 minutes, or until the leeks are tender and soft.
Step 2: Add the ricotta cheese and stir it in. I love using ricotta in my garlic cheese cream sauce because it thickens the sauce and clings to the gluten-free pasta well!
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Step 3: Add basil, parmesan, and cream to the pan and stir until the cheese is melted and the sauce is smooth and bubbly.
👀 Sandi Says: Cook your gluten-free pasta as directed on the package for one minute less than what is listed. This gluten-free pasta tutorial is helpful if you want to avoid mushy pasta.
Step 4: Stir and cook as the parmesan melts into the cream sauce.
Step 5: Add the cooked gluten free fettuccine or pasta to the cream sauce.
Step 6: Toss to coat the pasta well. If the sauce thickens too much, add a splash of pasta water to loosen it up. My daughter makes a variation with a LOT of bacon. (It is pretty amazing, so feel free to add bacon to this creamy garlic fettuccine recipe.)
Serve this fettuccine Alfredo with roasted asparagus or my Italian green beans.
Dip these rolls into the sauce:
Storage Tips:
- Store leftovers in a large, airtight container in the refrigerator. The leftover pasta will keep fresh for up to 3 days.
- Don’t freeze leftover gluten-free pasta. It will turn to mush when it is reheated.
Frequently Asked Questions:
You can use any gluten-free pasta in this gluten free fettuccine alfredo recipe.
The short answer is yes, you can make it dairy-free. So Delicious makes a dairy-free heavy cream. Coconut cream would add an off-flavor, so I would not recommend that. VioLife makes a delicious dairy-free Parmesan cheese. Kite Hill makes a good dairy-free ricotta. Note that the flavor will be a bit different using all dairy-free products.
More Gluten-Free Sauces For Pasta:
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💬 Did you make this gluten-free pasta recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Easy Gluten-Free Fettuccine Alfredo with Ricotta
Ingredients
Method
- Cook pasta per package directions, but for one minute less. This will help prevent mushy pasta.
- In a saucepan, add 2 tablespoons olive oil. Let it heat for 1 minute over medium heat.
- Add 3 cloves minced garlic and cook for 2 minutes. Add the optional 3 tablespoons leek and cook until softened.
- Add 1 cup ricotta, 1 teaspoon salt, 1/2 teaspoon pepper, 6 pepperoncini slices, 2 tablespoons fresh basil, and 1/2 cup heavy cream. Sautee for 5 minutes, then add 1/4 cup parmesan cheese.
- Mix the cooked, drained pasta into the cream sauce. Use tongs to toss and coat the pasta.
- Serve it hot.
Nutrition
Video
Notes
- Note that every brand of gluten-free pasta is made from different ingredients, such as rice, corn, and even legumes. They all have different cooking times, so I highly recommend cooking your pasta according to the directions on the box you have.
- You can make this recipe dairy-free. I advise using Silk Heavy Cream, Kite Hill dairy-free ricotta, and VioLife parmesan cheese.
- The pepperoncini, leeks/onions, and ricotta are all optional. Leave them out if you prefer a more traditional fettuccine Alfredo sauce.
- Fun swaps include adding broccoli, asparagus, shrimp, scallops, or chicken to add more protein and vegetables.
- This Alfredo will keep 3-4 days in an airtight container.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This Alfredo is amazing and super easy to whip together! I left out the peppers & leeks but the sauce came together so nice. I also put a “little bit” more cheese in it. Chefs kiss
I am so glad you loved this sauce. My kids thought it was magic when they were little b/c it made veggies taste better.
Can you make this ahead and freeze them?
Hi Taylor, gluten free pasta really doesn’t freeze well so I wouldn’t advise it.