Dairy Free Chicken Alfredo is a family favorite that’s sure to please everyone at the dinner table. It has a creamy sauce that feels indulgent but is made without any dairy. This recipe is perfect for those who may be lactose intolerant or looking for a healthier option. Plus, you can easily customize it by adding veggies or tweaking the spices to suit your family’s tastes. It’s not just a meal; it’s a chance for the whole family to gather, savor delicious flavors, and create lasting memories.
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)
Directions:
- 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.
- In a small bowl, combine the chicken and seasonings, tossing to coat thoroughly.
- In a large skillet, heat olive oil over medium heat. Sear the chicken for 3 to 4 minutes on each side until it reaches an internal temperature of 165 degrees. Transfer the chicken to a plate.
- In the same skillet, melt the dairy-free butter. Add the sauce seasonings and let them simmer for about a minute.
- Stir in the flour, mixing well to scrape the bottom of the skillet.
- Add the chicken broth and dairy-free heavy cream, whisking well. Add the spinach and continue to whisk. Simmer for 3 to 4 minutes until the sauce is rich and creamy.
- Stir in the dairy-free parmesan cheese until melted. Keep cooking until the sauce reaches your desired thickness.
- Toss the cooked pasta in the sauce, adding a tablespoon of pasta water to thin if necessary.
- Add the chicken back to the skillet and gently stir to coat everything. Enjoy!
How to Serve Dairy Free Chicken Alfredo
Serve your Dairy Free Chicken Alfredo warm, garnished with fresh herbs like parsley or basil for a pop of color. Pair it with a side salad or some garlic bread for a complete meal that everyone will love.
How to Store Dairy Free Chicken Alfredo
To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for longer storage, just remember to thaw it in the refrigerator before reheating.
Tips to Make Dairy Free Chicken Alfredo
- Make sure to season the chicken well for maximum flavor.
- If the sauce becomes too thick, add more pasta water gradually until you reach your desired consistency.
- You can add other vegetables like broccoli or bell peppers to boost the nutritional value.
Variation
Feel free to swap out the chicken for shrimp or tofu for a different protein. You can also use different types of dairy-free cheese, depending on your preference.
FAQs
1. Can I use regular pasta instead of gluten-free?
Yes, regular pasta can be used if you don’t have any gluten sensitivity.
2. What can I use instead of dairy-free heavy cream?
Coconut cream or cashew cream can be good substitutes for a creamy texture.
3. Is it possible to make this recipe with no oil?
Yes, you can skip the oil when cooking the chicken, but it may result in a slightly different flavor and texture. Alternatively, use a non-stick skillet.
Dairy Free Chicken Alfredo
Ingredients
Main Ingredients
- 1.25 lbs Chicken breast (diced small) Ensure it’s cut small for even cooking.
- 12 oz gluten-free farfalle
- 4 tbsp dairy free butter For the sauce.
- 2 cups dairy free heavy cream Alternative options include coconut cream or cashew cream.
- 8 oz dairy free parmesan (shredded) Use more or less based on preference.
- 2 cups chopped spinach Can be substituted with other vegetables.
Seasonings
- 1.75 tsp sweet smoked paprika
- 1.5 tsp oregano
- 1.5 tsp garlic powder
- 0.5 tsp thyme
- 0.5 tsp black pepper
- 0.5 tsp salt
- 2 tsp Italian seasoning
- 1 tsp garlic powder Additional for the sauce.
- 0.5 tsp salt Additional for the sauce.
Other Ingredients
- 2 cups chicken broth
- 1.67 tbsp gluten free 1:1 flour
- 2 tbsp pasta water (as needed) To adjust sauce consistency.
Instructions
Cooking the Pasta
- Boil the pasta in a large pot of water according to package directions for al dente. Drain and set aside, reserving a bit of the pasta water.
Preparing the Chicken
- In a small bowl, combine the chicken and seasonings, tossing to coat thoroughly.
- In a large skillet, heat olive oil over medium heat. Sear the chicken for 3 to 4 minutes on each side until it reaches an internal temperature of 165 degrees. Transfer the chicken to a plate.
Making the Sauce
- In the same skillet, melt the dairy-free butter. Add the sauce seasonings and let them simmer for about a minute.
- Stir in the flour, mixing well to scrape the bottom of the skillet.
- Add the chicken broth and dairy-free heavy cream, whisking well. Add the spinach and continue to whisk. Simmer for 3 to 4 minutes until the sauce is rich and creamy.
- Stir in the dairy-free parmesan cheese until melted. Keep cooking until the sauce reaches your desired thickness.
Combining Everything
- Toss the cooked pasta in the sauce, adding a tablespoon of pasta water to thin if necessary.
- Add the chicken back to the skillet and gently stir to coat everything.
- Serve your Dairy Free Chicken Alfredo warm, garnished with fresh herbs like parsley or basil.