While vacationing in Pagosa Springs for my birthday in March, we tried a few different restaurants with gluten-free menus. I always get excited when Italian restaurants have a gluten-free menu. It’s weird, I know. Any, we went to this place called Marconi’s with a typical Italian restaurant look, the service was okay, the owner was funny and the gluten-free food was expensive for what it was. But this story isn’t about the gluten-free cuisine.
The SO ordered, are you ready….Chicken Parmesan with Shrimp over Fettuccine Alfredo. It looked delicious next to my chopped up gluten-free Fettuccine Alfredo with four tiny pieces of grilled chicken. I was definitely not winning any food wars that night. The SO was in food heaven about his super filling extravagant meal. The owner even named his new dish the O’Brian. Great name for an Italian dish, right?
A couple weeks later, I was planning on gluten-free Chicken Parmesan for dinner and the request came in to make it an O’Brian. Without having any alfredo sauce on hand, I quickly looked for a recipe. Since I’m never satisfied with one recipe, I tend to take the more interesting parts of a few and “mash-up” the recipes and cross my fingers I didn’t just ruin dinner.
I never even thought about making alfredo sauce from scratch. Oh, so easy! I couldn’t believe it. I did this recipe couple times with both fresh and bottle Parmesan – Delicious! The SO even claimed “better than the jar.” And the at home gluten-free O’Brian was a success! Not a weekly menu item by any means, but a wonderful special dinner treat. So lose the jar and make it from scratch!
- 2 tablespoons butter
- 1 teaspoon garlic, minced
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 cup fresh Parmesan cheese, grated*
- 2 tablespoons cream cheese
- 1 tablespoon cornstarch
- Melt butter in a medium saucepan over medium low heat.
- Sautée garlic until tender.
- Turn heat to low and whisk in cream, salt, pepper and nutmeg, simmer for 5 minutes.
- Add Parmesan and cream cheese, whisk to combine. Whisk every couple minutes until cream cheese is smooth and heated through.
- Whisk in cornstarch and simmer for about 5 minutes.
- Serve with your favorite pasta.
If you don't have Fresh Parmesan on hand and use the shake bottle Parmesan cheese - it will taste great, but it won't be as smooth as the fresh and you won't need to cornstarch at all. If you don't need to thicken, as a little cornstarch at a time.