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Alaskan Cod Fettuccine Alfredo

Sandi Gaertner
Easy gluten free cod fettuccine alfredo.
4.89 from 9 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Meal Recipes
Cuisine American
Servings 6
Calories 624 kcal


  • 4-6 Alaskan cod filets
  • 1 package gluten free or regular fettuccine pasta
  • 1 1/2 cups heavy cream
  • 1/4 cup grated parmesan cheese
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 tablespoons fresh basil
  • Salt and pepper


  • Heat a large pot of water to boil.
  • When the water is boiling, add pasta and cook following the pasta directions.
  • In a large skillet heat olive oil over medium heat.
  • Add Alaskan cod and basil.
  • Cook 5 minutes on each side.
  • Drain juices and chop cod into large pieces with spatula.
  • In a large saucepan, heat heavy cream, minced garlic and butter.
  • Whisk often once it starts to boil gently.
  • Add parmesan cheese and keep whisking to stir out any lumps.
  • Add cooked pasta and cod to the sauce and toss to coat.
  • Serve warm.


You can use gluten free dry pasta or fresh pasta for this recipe. I love Trader Joe's fresh gluten free pasta in their refrigerated section.


Serving: 1gCalories: 624kcalCarbohydrates: 16gProtein: 50gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 15gTrans Fat: 1gCholesterol: 204mgSodium: 351mgFiber: 1gSugar: 2g
Keyword cod fettuccine, gluten free fettuccine alfredo
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