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Chicken Alfredo

Chicken Alfredo — a pasta recipe, 14 ingredients.

Pasta

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 pound (450 g) boneless chicken breasts
  • 1 cup cream or half and half
  • 2 tablespoons white flour
  • ¼ cup chopped onion or shallot
  • 1 teaspoon thyme
  • ¼ teaspoon oregano
  • ½ teaspoon garlic powder
  • 1 tablespoon parsley, chopped
  • ½ teaspoon red pepper
  • ½ cup grated Parmesan cheese
  • 1 tablespoon cooking oil
  • ½ cup lemon juice
  • 1 tablespoon butter
  • 2 cups fettuccini pasta
Make it lactose-friendly
  • 1 cup cream or half and half → lactose-free cream or coconut cream
  • ½ cup grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Heat up oil slightly in a frying pan over a medium flame.
  2. Sauté chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish.
  3. Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes.
  4. Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce.
  5. Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese.
  6. Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.
  7. Cover and bake for 20 minutes at 350°F (175°C).
  8. While chicken is cooking, prepare pasta. When chicken is done, serve immediately.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0