Published: November 6, 2022
Who doesn’t love a good alfredo? Served with fried broccolini, a garlic baguette, and a glass of wine of course. This recipe is made with oat cream but it’s not completely dairy free. Parmesan cheese is a must! This also makes an amazing lobster alfredo during the lobster season 🤤.
Cream: I use oat cream when I want to cut back on dairy a little bit, but I also use heavy whipping cream all the time. Both work and taste great! I use Earth’s Own Oat Cream when I can find it.
Garlic & parsley butter: I buy butter like this from the grocery store to save time, but you can make it yourself or just use regular butter!
Broccolini: Normally I would use regular broccoli, steam it and mix it into the alfredo. When using broccoli just steam it for about 3 minutes, until its bright green.
Vegetarian: To make this meatless, add some mushrooms instead of chicken.
Wine: If you don’t have wine on hand, you can use a splash of white wine vinegar. I always use chardonnay or pinot grigio, but any dry white wine will do.
Chicken filets: These chicken filets are so much easier to cook than full chicken breasts. Just 5-6 minutes on each side and they’re cooked through! Boneless skinless chicken thighs could also be used but would require a longer cooking time. You can add some bacon to this recipe, if that’s your vibe!
Parmesan cheese: You NEED to use freshly grated parmesan cheese. Parmesan cheese is what makes this sauce thicken, and it won’t melt if it’s not fresh. Nothing beats the flavour or fresh parm!
Thickening: I normally don’t have to use corn starch or flour in this recipe, the parmesan cheese is usually enough to thicken it. If the sauce is just not thick enough, mix 1 tbsp of corn starch with 1 tbsp of cold water and stir it into sauce. Simmer for a couple minutes until thickened.
Thinning: This has never happened to me but if the sauce is too thick, for whatever reason, save some pasta water and use it to thin the sauce out.
- 8 chicken filets (one pack)
- 2 cups of oat cream or heavy whipping cream
- 1/4 cup of dry white wine
- 1/3 cup to 1/2 cup of freshly grated parmesan cheese
- 1/4 box of fettucine.
- 5-6 cloves of garlic, minced
- 1/4 of an onion, minced
- Fresh parsley, minced
- Garlic, parsley butter or plain butter
- 1 bunch of broccolini or broccoli
- Sea salt
- Black pepper
- Lemon pepper
- Pinch of crushed red chili flakes (optional)
- Pat chicken dry and season with salt, pepper, and lemon pepper.
- Heat olive oil in a pan over medium heat.
- Cook chicken filets for 5-6 minutes on each side.
- Mince garlic and onion
- When chicken is done cooking, remove from pan and set aside.
- Add wine to the hot pan and deglaze with a wooden spoon or spatula. Let the wine cook off for about 4-5 minutes.
- Add garlic, onion, and red pepper flakes to the pan and cook for 2-3 minutes.
- Add cream to the pan and bring to a simmer. Simmer until it starts to thicken, about 15 minutes.
- Season with salt and pepper.
- Bring a large pot of water to a boil and generously season with salt.
- Cook pasta until al dente. About 6 minutes.
- When pasta is done, quickly run under cold water and set aside.
- When the sauce is done simmering, turn off the heat and stir in fresh parmesan, starting with 1/3 cup. Add more if needed.
- Taste the sauce and season accordingly. If sauce is not thick enough, thicken with corn starch (see notes above about how to thicken the sauce).
- Cut up chicken and add to the sauce.
- Heat garlic butter in a pan over medium heat.
- Add broccolini to the pan, season with salt, pepper, and lemon pepper. Fry for 4-5 minutes. If using broccoli, steam it for 3 minutes.
- Cut a piece of baguette in half and spread with garlic butter. Toast in the oven or toaster oven.
- Stir pasta into the sauce, a little at a time. Garnish with fresh parsley and fresh cracked black pepper. Maybe some more crushed red peppers if you’re feeling spicy.