Dairy-Free Chicken Alfredo

Why Make This Recipe

Have you ever craved something creamy and comforting without the fuss of complicated ingredients? This Dairy-Free Chicken Alfredo is the answer! It’s a quick, satisfying dish that comes together in less than 30 minutes. Perfect for busy weeknights or lazy weekends, this recipe will have your family gathering around the table with smiles.

How to Make Dairy-Free Chicken Alfredo

Ingredients:

• 1 1/4 lbs Chicken breast (diced small)
• 1 3/4 tsp sweet smoked paprika
• 1 1/2 tsp oregano
• 1 1/2 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 12 oz gluten-free farfalle
• 4 tbsp dairy-free butter
• 2 tbsp minced onion
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 cups chicken broth
• 1 2/3 tbsp gluten-free 1:1 flour
• 2 cups dairy-free heavy cream
• 2 cups chopped spinach
• 8 oz dairy-free parmesan (shredded)
• 2 tbsp pasta water (as needed)

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Directions:

1. Boil the pasta in a large pot of water according to the package directions for al dente. Drain and set aside, reserving a bit of the pasta water.
2. In a small bowl, toss the diced chicken with the chicken seasonings to coat thoroughly.
3. Heat olive oil over medium heat in a large skillet. Sear the chicken for 3 to 4 minutes on each side until it reaches 165 degrees internally. Transfer the chicken to a plate.
4. In the same skillet, add the dairy-free butter and let it melt. Add all the sauce seasonings and simmer for about a minute.
5. Mix the flour into the skillet, scraping the bottom as you go.
6. Pour in the chicken broth and dairy-free heavy cream. Whisk in the spinach and simmer while whisking for 3 to 4 minutes until the sauce is rich and creamy.
7. Stir in the dairy-free parmesan cheese until melted. Continue cooking until the sauce reaches your desired thickness.
8. Add the pasta and toss to coat evenly. If needed, add a tablespoon of reserved pasta water to thin the sauce.
9. Gently stir in the chicken to ensure everything is well coated. Enjoy!

How to Serve Dairy-Free Chicken Alfredo

Serve this creamy Chicken Alfredo warm, garnished with a sprinkle of additional dairy-free parmesan and a dash of black pepper for added flavor. Pair it with a fresh salad or steamed vegetables for a complete meal.

How to Store Dairy-Free Chicken Alfredo

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When ready to eat, gently reheat on the stove over low heat, adding a little more dairy-free cream or chicken broth to loosen the sauce if it thickens.

Tips to Make Dairy-Free Chicken Alfredo

• For added depth of flavor, consider using smoked paprika in your seasoning.
• Feel free to customize this recipe by adding your favorite vegetables, such as broccoli or bell peppers.
• Make sure to not overcook the pasta; you want it to hold its shape and texture.

Variation

If you’re looking to add some zing to your Alfredo, try adding a squeeze of lemon juice or a pinch of cayenne pepper. You can also switch out the protein for shrimp or tofu!

FAQs

Can I use any type of pasta for this recipe?
Yes! While this recipe uses gluten-free farfalle, you can use any pasta shape you like. Just follow the cooking instructions on the package.

Can I make this recipe vegan?
Certainly! Just ensure you’re using plant-based chicken alternatives and confirm that all your ingredients are suitable for a vegan diet.

Is it possible to freeze leftover Chicken Alfredo?
While it can be frozen, the texture of the sauce may change upon reheating due to the dairy-free ingredients. If you plan to freeze it, it’s best to do so before mixing it with the pasta.

Dairy-Free Chicken Alfredo

A creamy and comforting dairy-free twist on traditional chicken alfredo, ready in under 30 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Chicken and Seasonings

• 1 1/4 lbs Chicken breast (diced small)
• 1 3/4 tsp sweet smoked paprika For added depth of flavor
• 1 1/2 tsp oregano
• 1 1/2 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 1/2 tsp salt

Pasta and Sauce Base

• 12 oz gluten-free farfalle
• 4 tbsp dairy-free butter Can substitute with other plant-based butters
• 2 tbsp minced onion
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 cups chicken broth
• 1 2/3 tbsp gluten-free 1:1 flour
• 2 cups dairy-free heavy cream
• 2 cups chopped spinach
• 8 oz dairy-free parmesan (shredded)
• 2 tbsp pasta water (as needed) To thin the sauce if needed

Method

 

Cooking the Pasta

1. Boil the pasta in a large pot of water according to the package directions for al dente. Drain and set aside, reserving a bit of the pasta water.

Cooking the Chicken

1. In a small bowl, toss the diced chicken with the chicken seasonings to coat thoroughly.
2. Heat olive oil over medium heat in a large skillet. Sear the chicken for 3 to 4 minutes on each side until it reaches 165 degrees internally. Transfer the chicken to a plate.

Making the Sauce

1. In the same skillet, add the dairy-free butter and let it melt. Add all the sauce seasonings and simmer for about a minute.
2. Mix the flour into the skillet, scraping the bottom as you go.
3. Pour in the chicken broth and dairy-free heavy cream. Whisk in the spinach and simmer while whisking for 3 to 4 minutes until the sauce is rich and creamy.
4. Stir in the dairy-free parmesan cheese until melted. Continue cooking until the sauce reaches your desired thickness.
5. Add the pasta and toss to coat evenly. If needed, add a tablespoon of reserved pasta water to thin the sauce.

Combining Ingredients

1. Gently stir in the chicken to ensure everything is well coated. Enjoy!

Notes

Serve garnished with additional dairy-free parmesan and black pepper. Store leftovers in an airtight container for up to 3 days.