Dairy Free Chicken Alfredo
Dairy Free Chicken Alfredo gives you all the creamy comfort of the classic version without the dairy drama. It’s rich, cozy, and weeknight-friendly, which is basically the holy trinity of dinner recipes.
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
- Olive oil for cooking
Instructions
- Cook the pasta in a large pot of salted water according to the package directions until al dente. Drain it and set it aside, reserving a little pasta water.
- In a small bowl, toss the diced chicken with the paprika, oregano, garlic powder, thyme, black pepper, and salt until evenly coated.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for 3 to 4 minutes per side, or until fully cooked and the internal temperature reaches 165 degrees F. Transfer the chicken to a plate.
- In the same skillet, melt the dairy-free butter. Add the minced onion, Italian seasoning, garlic powder, and salt. Cook for about 1 minute.
- Stir in the gluten-free flour and mix well, scraping up anything stuck to the bottom of the pan.
- Slowly pour in the chicken broth and dairy-free heavy cream. Add the spinach and whisk until combined. Simmer for 3 to 4 minutes, stirring often, until the sauce starts to thicken.
- Stir in the dairy-free parmesan and cook until it melts and the sauce becomes creamy.
- Add the cooked pasta to the skillet and toss to coat. If the sauce feels too thick, add a splash of reserved pasta water.
- Stir the chicken back in, mix everything together, and serve warm.