Dairy-Free Chicken Fettuccine Alfredo (Edit recipe)

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This dairy-free chicken fettuccine alfredo gets its creaminess from a can of full-fat coconut milk and a proper flour roux, not cream — and the roux is the part to pay attention to. Whisk the flour into the onion and garlic for a full three or four minutes until it turns golden before any liquid goes in, or the sauce tastes of raw flour. It then needs about ten minutes on low to thicken. A tablespoon of lemon juice at the end cuts the coconut so it reads as alfredo rather than curry.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 4

Ingredients

4 whole Chicken Breast, boneless, skinless, cut about 1 inch thick
3 1/2 tsp Kosher Salt, divided
1 1/2 tsp Black Pepper, divided
5 Tbsp Extra Virgin Olive Oil, divided
3/4 lb Fettuccine, uncooked
1 whole Yellow Onion, large, minced
6 cloves Garlic, minced
3 Tbsp Whole Wheat Flour
13.5 fl oz Coconut Milk, 1 can, full-fat
1 cup Chicken Stock
1 Tbsp Lemon Juice
1 Tbsp Parsley, fresh, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Season the chicken all over with 1 1/2 teaspoons salt and 1 teaspoon pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is warm, add the chicken breasts, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and flip and cook on the other side for 4-5 minutes more, until golden brown. Remove from the pan, set aside, and cover to keep warm.
Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the minced onion and garlic, season with a pinch of salt, and cook until the onion is translucent.
Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1/2 teaspoon pepper.
Cut the chicken into cubes, and mix into the pot of sauce for one minute.
Pour sauce with chicken over the pasta. Enjoy!

Notes

Recipe inspired by @buzzfeedtasty.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	861
Fat:	46 g
Carbohydrates:	71 g
Protein:	38 g
Cholesterol:	70 g
Sodium:	1123 mg
Fiber:	7 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.