From the kitchen
Camel Milk Chicken Alfredo
Seared chicken tossed in a camel milk Alfredo sauce for a lighter, still-rich pasta night.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 12 oz dry fettuccine
- 1 lb boneless skinless chicken breasts, cut into even strips
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups pasteurized camel milk
- 3/4 cup finely grated Parmesan
- 1/2 tsp fine salt, plus more to taste and for pasta water
- 1/4 tsp black pepper
Method
- Bring a large pot of salted water to a boil. Season chicken with half the salt and pepper.
- Heat oil in a 12-inch skillet over medium-high heat. Cook chicken strips 6 to 8 minutes, turning, until the thickest reach 165°F. Transfer to a clean plate.
- Cook fettuccine according to its package, reserving 1 cup pasta water before draining.
- Lower skillet heat. Melt butter, stir in garlic for 30 seconds, then whisk in flour and cook 1 minute. Gradually whisk in milk; cook gently 4 to 6 minutes until it coats a spoon.
- Take off heat and stir in Parmesan. Add chicken and pasta; toss with reserved water a tablespoon at a time until evenly coated.
- Taste, add remaining seasoning as needed and serve immediately.
Cook with confidence
Before you start
Before you start
Slice boneless chicken evenly. The complete Alfredo formula is included here; no separate sauce recipe is required. Grate Parmesan finely and reserve pasta water before draining.
Serving and keeping
Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F with a splash of milk. The sauce is best freshly tossed.
Chicken Thickness Controls the 6 to 7 Minutes
Slice breasts evenly so pieces finish together. Cook over medium-high heat until browned and 165°F at the thickest point. Remove from the pan rather than holding chicken over heat while sauce finishes.
Reserve Pasta Water Before Draining
Save at least 1 cup. Alfredo tightens immediately when it meets pasta. Toss off heat and add pasta water 1 tablespoon at a time until sauce coats the fettuccine in a glossy layer.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.