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Creamy Dairy-Free Chicken Alfredo Recipe

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4 from 29 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Creamy Dairy Free Chicken Alfredo is a deliciously rich and comforting pasta dish made without any dairy ingredients. Featuring tender strips of chicken breast cooked in a luscious sauce crafted from almond milk, coconut milk, and nutritional yeast, this recipe offers a flavorful and creamy alternative to traditional Alfredo. Perfect for those who are lactose intolerant or seeking a dairy-free meal, it combines wholesome ingredients with simple cooking techniques for a satisfying dinner.

Ingredients

Scale

Chicken

  • 1 lb (450g) boneless, skinless chicken breast, sliced into strips
  • 2 tbsp olive oil
  • Salt and pepper to taste

Sauce

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (250ml) unsweetened almond milk
  • 1 cup (240ml) unsweetened coconut milk
  • 1/4 cup (60ml) vegetable or chicken broth
  • 3 tbsp nutritional yeast
  • 2 tbsp tapioca starch (or cornstarch)
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup (60g) dairy-free cheese shreds (optional)

Pasta & Garnish

  • 12 oz (340g) fettuccine pasta, uncooked
  • Fresh parsley, chopped for garnish

Instructions

  1. Cook Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside to be combined with the sauce later.
  2. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the sliced chicken breast and season with salt and pepper. Cook for 5-7 minutes, turning occasionally, until the chicken is fully cooked through and golden brown. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: In the same skillet, add the finely chopped onion and sauté for 2-3 minutes until translucent and softened.
  4. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
  5. Combine Liquids: Pour in the unsweetened almond milk, unsweetened coconut milk, and vegetable or chicken broth. Stir to combine the liquids evenly.
  6. Create Sauce Base: Add the nutritional yeast, tapioca starch, Italian seasoning, salt, and pepper to the skillet. Whisk continuously to prevent lumps and cook for 4-5 minutes until the sauce thickens to a creamy consistency.
  7. Add Dairy-Free Cheese: If using, stir in the dairy-free cheese shreds, allowing them to melt and incorporate into the sauce.
  8. Return Chicken to Sauce: Place the cooked chicken back into the skillet and toss to ensure the pieces are well coated with the creamy sauce.
  9. Add Pasta and Combine: Add the cooked fettuccine pasta to the skillet, tossing everything together gently but thoroughly so the pasta is evenly coated with the sauce and chicken.
  10. Garnish and Serve: Garnish the dish with freshly chopped parsley before serving to add a pop of color and fresh flavor.

Notes

  • You can substitute tapioca starch with cornstarch if preferred; both work well as thickening agents.
  • For a spicier variation, add crushed red pepper flakes along with the Italian seasoning.
  • If dairy-free cheese is not available, the sauce is still delicious without it due to the nutritional yeast adding a cheesy flavor.
  • Ensure not to overcook the chicken strips to keep them tender and juicy.
  • Use gluten-free pasta if you want to make the dish gluten-free.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

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Find it online: https://therecipeshome.com/creamy-dairy-free-chicken-alfredo-recipe/