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Chicken Alfredo is one of my favorite meals, but in the past few years I’ve had to cut dairy completely out of my life so I haven’t been able to eat the cheesy, creamy goodness of Alfredo sauce for a long time!
When I saw this recipe it was so exciting! I was mainly excited because it wasn’t a pureed cauliflower version. This recipe used coconut milk, chicken broth, onion and garlic that makes it creamy.
I used a rotisserie chicken to cut down on time and because they’re so much easier, but you can cook 3-4 chicken breasts in the oven or stove top and season with your favorite Italian seasonings.
Start out by boiling water for your noodles. Once its boiling, generously add salt to the water then add the fettuccine.
For the sauce:
Heat 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the minced shallots and garlic, season with salt, and cook until the shallot is translucent, about 3-4 minutes.
Stir in the flour with the shallots and garlic and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock to the pan. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until the sauce is thick, about 10 minutes.
Stir in the lemon juice and add about 2 teaspoons of salt and 1½ teaspoons pepper.
Pour the sauce over your fettuccine noodles and lay your chicken on top. Serve.
Side note: I added broccoli to the sauce and let that cook while the sauce thickened.
INGREDIENTS: I got the recipe here
- 4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
- 3 ½ teaspoons kosher salt, divided, plus more to taste
- 2 ½ teaspoons freshly ground black pepper, divided
- 5 tablespoons olive oil, divded
- ¾ lb fettuccine pasta, uncooked
- 1 large shallot, minced
- 6 garlics, minced
- 3 tablespoons all purpose flour
- 13.5 oz coconut milk
- 1 cup chicken stock, or vegetable stock
- 1 tablespoon fresh lemon juice
- fresh parsley, minced, to taste
