Description
A rich, halal-friendly, alcohol-free chicken Alfredo dish with homemade parmesan cream sauce. Features tender garlic-herb chicken and a velvety sauce made with heavy cream, mozzarella, and vegetable broth. No flour needed for a smooth texture.
Ingredients
2 boneless chicken thighs
1 cup buttermilk
1/2 tsp salt (for brine)
1/2 cup butter
1 cup heavy cream (40% fat)
2 tbsp vegetable broth
1 cup grated parmesan cheese
4 tbsp reserved parmesan for topping
8 oz fresh mozzarella cheese
1/2 tsp xanthan gum
Fresh rosemary, sprigs and chopped
Smoked paprika
Fresh basil and thyme
Instructions
Brine chicken thighs in buttermilk and 1/2 tsp salt for 15 minutes
Pat chicken dry, season with chopped rosemary and smoked paprika
Melt 1/2 cup butter in a pan over medium heat, whisk in 1/2 cup heavy cream with 1/2 tsp xanthan gum
Slowly pour in 2 tbsp vegetable broth while whisking constantly
Add chicken thighs to the pan with fresh rosemary sprigs and simmer in broth until tender
Reduce the Alfredo sauce to 1/4 cup per serving, stir in 8 oz mozzarella until melted
Combine with chicken, mix in fresh basil and thyme
Notes
Use all-butter base for the sauce to avoid flour/gritty texture
Whisk continuously until fully emulsified
Reserve 4 tbsp parmesan for final topping to enhance flavor
Simmer sauce until it coats the back of a spoon for perfect consistency
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 12g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 22g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 180mg