why make this recipe
Dairy Free Chicken Alfredo is a delicious twist on a classic favorite. It offers the creamy richness of traditional Alfredo sauce without any dairy, making it perfect for those who are lactose intolerant or following a dairy-free diet. Plus, it’s quick and easy to prepare, making it a great option for weeknight dinners.
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 the pasta and set it aside, reserving a bit of the pasta water.
- In a small bowl, add the diced chicken and seasonings. Toss to coat the chicken thoroughly.
- In a large skillet, heat olive oil over medium heat. Sear the chicken for 3 to 4 minutes on each side until the internal temperature reaches 165 degrees. Once cooked, transfer the chicken to a plate.
- In the same skillet, add the butter and let it melt. Add all the sauce seasonings and simmer them for about a minute.
- Add the gluten-free flour to the skillet and mix well, scraping the bottom of the skillet.
- Pour in the chicken broth and dairy-free heavy cream. Add the chopped spinach and whisk well. Simmer while whisking for 3 to 4 minutes until the sauce is rich and creamy.
- Stir in the dairy-free parmesan cheese until it melts completely. Continue to cook, stirring occasionally, until the sauce reaches your desired thickness.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add a tablespoon of reserved pasta water to thin it.
- Gently stir in the chicken to ensure everything is well coated. Enjoy your meal!
how to serve Dairy Free Chicken Alfredo
Serve Dairy Free Chicken Alfredo warm, garnished with additional chopped spinach or a sprinkle of dairy-free parmesan on top. It pairs wonderfully with a side salad or steamed vegetables for a complete meal.
how to store Dairy Free Chicken Alfredo
Store any leftovers in an airtight container in the refrigerator. It will last for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of dairy-free cream or a bit of chicken broth if necessary to bring back the creamy texture.
tips to make Dairy Free Chicken Alfredo
- Make sure to season the chicken well for maximum flavor.
- Always reserve some pasta water. It can help adjust the consistency of your sauce.
- If you like a bit of kick, add a pinch of red pepper flakes to the sauce.
- Feel free to customize this recipe by adding your favorite veggies or using a different gluten-free pasta.
variation
You can easily switch up the protein by using shrimp or tofu instead of chicken. Adding other vegetables like mushrooms or broccoli can also enhance the dish.
FAQs
Can I use regular pasta instead of gluten-free?
Yes, regular pasta can be used if gluten is not a concern.
What can I substitute for the dairy-free parmesan?
You can use nutritional yeast for a cheesy flavor, though it won’t melt in the same way.
Is this recipe suitable for meal prep?
Yes, Dairy Free Chicken Alfredo can be made ahead of time and stored for leftovers throughout the week. Just reheat and enjoy!
Dairy Free Chicken Alfredo
Ingredients
Chicken and Seasonings
- 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
Pasta and Sauce Ingredients
- 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)
Instructions
Preparation
- Boil the pasta in a large pot of water according to the package directions for al dente. Drain the pasta and set it aside, reserving a bit of the pasta water.
- In a small bowl, add the diced chicken and seasonings. Toss to coat the chicken thoroughly.
Cooking
- In a large skillet, heat olive oil over medium heat. Sear the chicken for 3 to 4 minutes on each side until the internal temperature reaches 165 degrees. Once cooked, transfer the chicken to a plate.
- In the same skillet, add the butter and let it melt. Add all the sauce seasonings and simmer them for about a minute.
- Add the gluten-free flour to the skillet and mix well, scraping the bottom of the skillet.
- Pour in the chicken broth and dairy-free heavy cream. Add the chopped spinach and whisk well. Simmer while whisking for 3 to 4 minutes until the sauce is rich and creamy.
- Stir in the dairy-free parmesan cheese until it melts completely. Continue to cook, stirring occasionally, until the sauce reaches your desired thickness.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add a tablespoon of reserved pasta water to thin it.
- Gently stir in the chicken to ensure everything is well coated. Enjoy your meal!
