My friend, Lyn, gave me this organic fettuccine alfredo recipe that can be made meatless or with chicken, and it's a hit with basically everyone. Last night we served it with orange slices and fermented pickles – read more about those in the comment section at Lynn's guest interview (different Lynn).
You can bake this or serve out of the pan — to make this a healthy fast food dish (find more ideas at that link), just make the alfredo sauce below and serve it over hot pasta with some parmesan on top. Easy!
If you have a large enough pot for the pasta to cook in (or use 2 pots), this is an easy dish to make many batches at once for freezer cooking or to share with friends.
Organic Fettuccine Alfredo Recipe
Ingredients
- 1 pound of your favorite pasta, these days I use mostly Einkorn pasta
- Soft butter for greasing the pan, pastured butter is best for more nutrients!
- Optional: 1-2 pounds boneless chicken breasts, cut into chunks (pastured chicken from a farm you trust is best – if you don't have a local source, find healthy meat here.) Also, you could use steak, that's really good too!
- Optional: Any chopped veggies like red or green peppers, asparagus, green beans, broccoli, summer squash, onions, mushrooms, tomatoes, spinach, etc. (If you add both veggies and chicken, and if you're putting it all into a 9x13, you'll need to decrease the amount of pasta a little or it won't all fit.)
- 1/2 cup pastured butter
- 2-4 cloves fresh garlic or 1 teaspoon garlic powder
- Half onion, chopped small
- 8 Tablespoons flour, I use mostly Einkorn flour these days
- 1 teaspoon sea salt — possibly more, when you taste-test you'll know if it needs more
- 1/2 teaspoon ground pepper
- 3 3/4 cups liquid – I usually use part milk, part cream, and part homemade chicken broth, you can use any combination you have.
- Seasonings of choice — 1/2 teaspoon or more of the following: onion powder, oregano, parsley, Italian seasonings, paprika, seasoned salt, etc.
- 4-6 ounces freshly grated Parmesan cheese and/or Asiago cheese
- 8 ounces shredded Mozzarella cheese, if you're baking it
Instructions
Start cooking the pasta according to directions.
Butter a 9×13 baking dish (no Teflon!) Cut up the chicken and place around the bottom of the pan. Sprinkle with desired seasonings, I like sea salt, pepper, paprika. Add the veggies if desired.
Start making the white sauce/alfredo sauce:
Melt 1 cup of butter in a medium saucepan, saute a few cloves of fresh garlic and the onion until they smell dreamy and are softened. Add 8 Tablespoons flour and whisk until smooth, then add 1 teaspoon sea salt and pepper to your taste preference and cook on low heat, continuing to stir, for 3 minutes. Slowly add the liquid and keep stirring with a whisk. Taste-test to see what it needs, if it tastes bland, it needs more salt. Add seasonings as needed and keep whisking, keep the burner low so it doesn't all burn at the bottom. Remove from heat, stir Parmesan and/or Asiago cheese until melted. (Or just sprinkle on top as you plate it if you're not baking it.)
Drain pasta and mix it with the sauce, then spread it all over the chicken and vegetables. Bake at 350* for 30 minutes, and then sprinkle on the Mozzarella cheese and bake another 15 minutes or so until it's melted.
Note: Sometimes I'll saute the chicken a little with the spices, just until it's no longer pink inside (any longer and it gets tough instead of tender) and then throw everything together, that way you only need to get it hot in the oven
OR you could serve it without baking at all. Just mix the pasta, sauce and chicken (if you're using it) together and serve with parmesan on top.
Did you make a real food recipe?
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See more pictures below:
Don't want to bake it? It's good right out of the pan too:
RELATED POSTS/LINKS:
- Here is a huge list of meatless/vegetarian/Lenten meal ideas
- Healthy fats don't make you fat and they're not heart-killers, either!
- Easy homemade bread/buns/cinnamon rolls
- Is Fluoride safe?
- Kelly's yummy and healthy popcorn!
Meal Planning Help:
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you. NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot! You can read over my review here.
Sarah Jones-Pereira via Facebook says
October 6, 2014 at 7:22 PMThank you! Has anyone made a gluten free version? Just wondering if gluten free flour works for the sauce?
🙂
Abi says
November 1, 2012 at 3:19 PMGreat suggestions! Thanks so much!! 🙂
%kelly the kitchen kop% via Facebook says
November 1, 2012 at 7:37 AMCan’t taker credit – Betty Crocker’s. recipe!
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 11:47 PMAmarath
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 11:28 PMzucchini (courgette) ribbons for fettaccini and all grain free
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 10:16 PMGreat idea to just use cream butter and parm!!! You guys are awesome!
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 9:42 PMright. just cream, butter and parmesan.
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 9:40 PMMy mom and I used to make home made fettuccine too…so good!!
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 9:34 PMLots of cream, butter and grated cheese…NEVER any flour
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 9:23 PMI always make Alfredo with no grains anyway. 1/2 cup butter, 1/2 cup cream, and 3/4 cup grated parmesan. Salt as neeeded. You melt the butter and cream together over low heat and slowly stir in the grated parmesan. I know from experience that it will form a terrible clump if you just dump it in.
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 8:57 PMI’ve used chickpea flour as a replacement for wheat in many sauces and no one can tell the difference.
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 8:55 PMcoconut flour
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 8:52 PMThis website says to use 1 Tbsp. arrowroot for every 2 Tbsp. flour in a recipe.
https://www.ext.colostate.edu/pubs/foodnut/09329.html
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 8:51 PMI’ve only made alfredo without flour/thickener:https://allrecipes.com/recipe/alfredo-sauce-2/ What is she/he using for noodles?
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 8:51 PMTry white rice flour it works great for gravy, i bet it would work for this as well!
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 8:50 PMI haven’t tried arrowroot for alfredo sauce, but arrowroot was my first thought. I have used it for other sauces before and it usually turns out well.
%kelly the kitchen kop% via Facebook says
October 31, 2012 at 8:49 PMWould you not just use arrowroot powder? 🙂
Abi says
October 31, 2012 at 1:56 PMdo you have a grain-free substitute for the flour? i’d love to make the alfredo sauce, but i’m still on a grain free diet
KitchenKop says
October 31, 2012 at 8:44 PMI’m not sure about that, so I’ll post this question on Facebook – check back and hopefully we’ll get some helpful comments! 🙂
Godspocket says
June 12, 2014 at 2:20 PMThe flour is a thickener so you can use corn starch or for a little different flavour use cocoanut flour.
mllrbb says
October 6, 2014 at 2:07 PMArrowroot, cornstarch, tapioca starch and potato starch will all give you a slimy disgusting texture. I’ve never gotten a white sauce to thicken using coconut flour, nut flours or bean flours. White or brown rice flour will make it gritty. Sweet rice flour (sold as Mochiko) will thicken the white sauce and have the same texture/consistency as you would get using white flour.
ashley says
June 7, 2012 at 10:47 PMAlso, I didn’t have a baking pan that size so I used a glass pie pan and buttered it up really good.
ashley says
June 7, 2012 at 10:46 PMI made this tonight using DeBoles gluten free penne pasta, Horizon organics milk, organic butter, free range/no antibiotic etc chicken, Simply Organic all purpose seasoning, organic minced garlic, fresh Parmesan.
I cubed the chicken up/cooked on the stove in the skillet with Simply Organic all purpose seasoning and sea salt until it was done and used the same skillet to make the white sauce (after removing the chicken). Perfect! This is the first alfredo sauce that I’ve actually succeeded at. Thanks SO much!
KitchenKop says
June 8, 2012 at 8:18 AMYum! I’m so glad it worked well for you. 🙂
Kelly
diane says
May 21, 2011 at 11:14 AMsure looks good
crystal says
April 20, 2011 at 10:31 PMYes it did turn out perfectly! This was such a yummy dish, I had never made homemade fettuccine before. Everyone loved it. I will def be making this again. Thanks (:
crystal says
April 20, 2011 at 7:24 PMDo you put the chicken in the pan raw?
KitchenKop says
April 20, 2011 at 10:02 PMHi Crystal,
Yes, and then after 55 minutes it’s cooked perfectly and not dry. 🙂
Alexx says
February 19, 2011 at 7:25 PMUmm… my butter doesn’t come in sticks.
What measurement would you say you used? How many Tbsps?
KitchenKop says
February 19, 2011 at 9:40 PM1 stick = 8 Tablespoons. 🙂
Godspocket says
June 12, 2014 at 2:16 PMA stick of butter is 1/2 cup or quarter pound.