Chicken Alfredo is a popular Italian dish typically made from fettuccine pasta, butter, heavy cream, and generous amounts of Parmesan cheese. The dish gets its name from Alfredo di Lelio, a restaurant owner in Rome, who first made the dish for his pregnant wife. The key steps include cooking fettuccine pasta until it is al dente, preparing Alfredo sauce with butter, heavy cream, and Parmesan cheese, and then combining the sauce with pasta. The result is a rich and creamy dish, often served with chicken for a satisfying, hearty meal.
A halal Chicken Alfredo recipe follows the same basic preparation steps as the traditional one, but with a few distinct modifications to ensure compliance with Islamic dietary laws. The chicken used must be halal-certified, meaning it has been slaughtered in accordance with Islamic principles. Likewise, any added ingredients, such as cheese, cream, and butter, must also be halal. Some Parmesan cheeses contain animal rennet, which may not be halal, so it’s important to source a halal-approved cheese or a vegetarian alternative. With these careful choices of ingredients, one can enjoy a halal version of Chicken Alfredo without compromising on the classic taste and texture of the dish.
- 300 grams fettuccine pasta
- 2 halal chicken breasts
- 2 cups halal-friendly cream
- 1 cup halal-certified Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a pan over medium heat. Season chicken breasts with salt and pepper, then cook until golden and no longer pink in the middle. Remove and slice.
- In the same pan, add cream and simmer for 2 minutes.
- Add Parmesan cheese to the cream and stir until the cheese has melted into the sauce. Season with salt and pepper.
- Add the cooked pasta and sliced chicken to the sauce, tossing to combine.
- Serve hot, garnished with additional Parmesan cheese if desired.