A white saucepan with wooden handle with gluten-free chicken & leek fettucine. The pasta has been garnished with micro herbs and grated Parmesan.

Craving a creamy pasta? Our gluten-free chicken & leek fettucine will hit the spot. Best of all, it’s ready to serve in just 25 minutes.

Gluten-Free Chicken & Leek Fettucine

Cara Boatswain
Flavour-packed gluten-free fettucine on the table in 25 minutes – yes please!
Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner, Main Course
Servings 4


  • 500 g gluten-free fettucine
  • 2 tablespoons extra-virgin olive oil divided
  • 500 g chicken breast fillets cut into bite-sized pieces
  • 1 leek thinly sliced
  • 1 cup gluten-free chicken stock
  • 2 egg yolks
  • 3/4 cup thickened cream
  • 1 tablespoon gluten-free cornflour
  • 20 g finely grated Parmesan
  • freshly ground pepper to serve (optional)
  • micro-herbs or flat-leaf parsley to serve (optional)


  • Prepare pasta according to directions on the packet. Drain, rinse and set aside.
  • Heat 1 tablespoon of olive oil in a large frying pan and fry the chicken on both sides, until cooked through (about 5 minutes). Remove from pan.
  • Heat remaining oil in pan and saute leek until it begins to soften. Return chicken to the pan along with cooked pasta.
  • In a bowl, whisk together chicken stock, egg yolks and thickened cream, cornflour and parmesan. Pour mixture into frying pan. Reduce heat to medium-low and stir until sauce coats the pasta and chicken. Top with freshly ground pepper and herbs before serving, if desired.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.