Dairy Free Chicken Alfredo is a delicious and creamy pasta dish that everyone can enjoy, even those who are lactose intolerant or choosing to avoid dairy. This recipe packs flavorful chicken, rich sauce, and nutritious spinach into a comforting meal. It’s simple to make and feels indulgent without any dairy!
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 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)
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.
- Add the chicken and chicken seasonings to a small bowl and toss to coat the chicken evenly.
- Heat the olive oil over medium heat in a large skillet. Sear the chicken for 3 to 4 minutes on each side until the internal temperature reaches 165 degrees. Transfer the chicken to a plate.
- In the same skillet, add the butter and let it melt. Then, add all the sauce seasonings and simmer for about a minute.
- Sprinkle the flour into the skillet and mix well, scraping the bottom.
- Pour in the chicken broth and dairy free heavy cream. Add the spinach and whisk well. Simmer for 3 to 4 minutes until the sauce becomes rich and creamy.
- Add the dairy free parmesan cheese and stir until completely melted. Continue cooking and stirring until the sauce reaches your desired thickness.
- Toss the cooked pasta in the sauce until evenly coated. If needed, add a tablespoon of pasta water to thin the sauce.
- Gently stir in the chicken to coat it in the sauce. Enjoy your meal!
How to serve Dairy Free Chicken Alfredo
Serve Dairy Free Chicken Alfredo hot, garnished with a sprinkle of extra dairy free parmesan or a bit of fresh parsley if you like. This dish goes well on its own, but you can pair it with a side salad or some garlic bread for a complete meal.
How to store Dairy Free Chicken Alfredo
To store leftover Dairy Free Chicken Alfredo, place it in an airtight container and store it in the refrigerator. It can last for about 3-4 days. When reheating, add a splash of chicken broth or dairy free cream to help restore the sauce’s creaminess.
Tips to make Dairy Free Chicken Alfredo
- Make sure to season the chicken well for maximum flavor.
- Use fresh spinach for the best taste and nutrients, but frozen spinach can work too if thawed and drained well.
- Adjust the amount of chicken broth if you prefer a thinner sauce.
- Feel free to add other vegetables like mushrooms or bell peppers if you like.
Variation
You can make this recipe with shrimp or turkey instead of chicken to switch up the protein. You can also try different gluten-free pasta shapes for fun.
FAQs
Can I use regular pasta instead of gluten-free?
Yes, you can use regular pasta if you don’t need it to be gluten-free.
Is there a substitute for dairy free heavy cream?
Coconut cream or cashew cream can be good substitutes if you are looking for a non-dairy alternative.
Can I freeze Dairy Free Chicken Alfredo?
While it’s best fresh, you can freeze it. Just make sure to store it well in a freezer-safe container, and it should last for up to 3 months. Reheat it slowly on the stove over low heat.
Dairy Free Chicken Alfredo
A delicious and creamy pasta dish that’s dairy-free, featuring chicken, rich sauce, and nutritious spinach.
- Total Time: 45 minutes
- Yield: 4 servings
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 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 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.
- Add the chicken and seasonings to a small bowl and toss to coat the chicken evenly.
- Heat the olive oil over medium heat in a large skillet. Sear the chicken for 3 to 4 minutes on each side until the internal temperature reaches 165 degrees. Transfer the chicken to a plate.
- In the same skillet, add the butter and let it melt. Then, add all the sauce seasonings and simmer for about a minute.
- Sprinkle the flour into the skillet and mix well, scraping the bottom.
- Pour in the chicken broth and dairy free heavy cream. Add the spinach and whisk well. Simmer for 3 to 4 minutes until the sauce becomes rich and creamy.
- Add the dairy free parmesan cheese and stir until completely melted. Continue cooking and stirring until the sauce reaches your desired thickness.
- Toss the cooked pasta in the sauce until evenly coated. If needed, add a tablespoon of pasta water to thin the sauce.
- Gently stir in the chicken to coat it in the sauce. Enjoy your meal!
Notes
Season the chicken well for maximum flavor. Use fresh spinach for the best taste and nutrients. Adjust chicken broth for a thinner sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
- Diet: Dairy Free