Description
A creamy and flavorful Dairy Free Chicken Alfredo recipe featuring tender seared chicken, gluten-free pasta, and a rich, dairy-free Alfredo sauce made with dairy-free butter, heavy cream, and parmesan. Perfect for those avoiding dairy but craving a comforting classic Italian dish, ready in just 25 minutes.
Ingredients
Scale
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
- 12 oz gluten-free farfalle
Sauce Base
- 4 tbsp dairy free butter
- 2 tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 cup 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
- Boil the Pasta: Bring a large pot of water to a boil and cook the gluten-free farfalle according to package directions until al dente. Drain, reserving some pasta water, and set aside.
- Season the Chicken: In a small bowl, combine diced chicken breast with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss thoroughly to coat the chicken evenly in the spices.
- Sear the Chicken: Heat olive oil over medium heat in a large skillet. Add the seasoned chicken and sear for 3 to 4 minutes on each side until the internal temperature reaches 165°F. Remove chicken from skillet and transfer to a plate.
- Prepare the Sauce Base: In the same skillet, melt dairy-free butter. Add minced onion, Italian seasoning, garlic powder, and salt. Simmer for about one minute to release flavors.
- Add Flour: Sprinkle the gluten-free flour into the skillet and stir well, scraping the skillet’s bottom to combine and form a roux.
- Simmer the Sauce: Pour in the chicken broth and dairy-free heavy cream. Add chopped spinach and whisk continuously while simmering for 3 to 4 minutes until the sauce becomes rich and creamy.
- Add Dairy-Free Parmesan: Stir in the shredded dairy-free parmesan cheese, cooking until it melts completely. Continue to cook, stirring occasionally, until the sauce thickens to your preferred consistency.
- Toss Pasta in Sauce: Add the cooked pasta to the sauce and toss well to coat evenly. If the sauce is too thick, add a tablespoon of reserved pasta water to thin it slightly.
- Add Chicken: Return the seared chicken to the skillet and gently stir to combine, ensuring everything is coated with the creamy sauce.
- Serve: Once everything is heated through and well combined, serve immediately and enjoy this dairy-free twist on classic Chicken Alfredo.
Notes
- Reserve some pasta water to adjust sauce consistency as needed.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Use gluten-free pasta to keep the dish gluten-free.
- Substitute dairy-free heavy cream with coconut cream or cashew cream if preferred.
- Add extra spinach or other greens to boost nutritional value.
