Description
A rich and creamy halal Chicken Alfredo featuring whole-wheat fettuccine, turkey bacon for smoky depth, and a silky sauce with butter, heavy cream, and aged Parmesan. No alcohol or non-halal ingredients used.
Ingredients
12 oz (340g) fettuccine pasta (gluten-free if needed)
4 roast chicken breasts (6 oz each)
6 oz (170g) turkey bacon (optional;
substitute with spinach or portobello slices)
1/4 cup (57g) unsalted butter
1 cup (237ml) heavy cream
1/2 cup aged Parmesan cheese
1 clove garlic, minced
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil
Add fettuccine pasta and cook 3–4 minutes less than package instructions for al dente
While pasta cooks, pat chicken breasts dry and season with salt and pepper
Heat butter in a large skillet over medium until shimmering
Add garlic and cook 1 minute until fragrant
Add chicken and cook 5–7 minutes per side until golden and internal temperature reaches 165°F
Transfer chicken to a plate and let rest
In the same skillet over low heat, gradually whisk in heavy cream and bring to a gentle simmer
Cook 3–5 minutes until slightly thickened
Shred cooked chicken and add Parmesan cheese to the sauce
Toss with cooked pasta (still in pot) for a minimum of 30 minutes before serving to maintain warm, velvety texture
Notes
For dairy-free: substitute heavy cream with coconut cream
Use coarse Parmesan for better texture
Resist boiling sauce (keep it at a simmer to preserve emulsion)
If using spinach as a bacon alternative, wilt in skillet until just tender
Resting chicken ensures juiciness
- Prep Time: 15
- Cook Time: 20
- Category: Lunch & Dinner
- Method: Cooking
- Cuisine: American/Italian fusion