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Dairy Free Chicken Alfredo Recipe

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4.5 from 109 reviews

This Dairy Free Chicken Alfredo is a creamy, comforting dish made without any dairy ingredients, perfect for those with lactose intolerance or dairy allergies. Featuring tender diced chicken breast seasoned with smoked paprika, oregano, and garlic, simmered in a rich dairy-free Alfredo sauce crafted from dairy-free butter, heavy cream, and gluten-free flour, all tossed with gluten-free farfalle pasta and fresh spinach for a nutritious twist.

Ingredients

Scale

For the Chicken

  • 1 ¼ lbs chicken breast, diced small
  • 1 ¾ teaspoon sweet smoked paprika
  • 1 ½ teaspoon oregano
  • 1 ½ teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the Pasta and Sauce

  • 12 oz gluten-free farfalle pasta
  • 4 tablespoon dairy-free butter
  • 2 tablespoon minced onion
  • 2 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 cup chicken broth
  • 1 ⅔ tablespoon gluten-free 1:1 flour
  • 2 cups dairy-free heavy cream
  • 2 cups chopped spinach
  • 8 oz dairy-free parmesan, shredded
  • 2 tablespoon reserved pasta water, as needed

Instructions

  1. Prepare the Chicken: In a bowl, toss the diced chicken breast with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt until evenly coated. Set aside to marinate briefly while you prepare the pasta.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the gluten-free farfalle according to package instructions until al dente. Reserve 2 tablespoons of pasta water, then drain the pasta and set aside.
  3. Sauté Aromatics: In a large skillet over medium heat, melt the dairy-free butter. Add the minced onion and sauté until softened and translucent, about 3-4 minutes. Stir in Italian seasoning, garlic powder, and salt.
  4. Cook the Chicken: Add the seasoned chicken to the skillet with the aromatics and cook, stirring occasionally until the chicken is fully cooked and no longer pink in the center, about 7-9 minutes.
  5. Make the Sauce: Sprinkle the gluten-free flour over the chicken and onions in the skillet, stirring well to coat. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Then add the dairy-free heavy cream and continue stirring until the sauce thickens, about 5 minutes.
  6. Add Spinach and Cheese: Stir in the chopped spinach and shredded dairy-free parmesan. Cook until the spinach wilts and the cheese melts into the sauce, about 2-3 minutes. Adjust consistency with reserved pasta water if needed.
  7. Combine Pasta and Sauce: Add the cooked gluten-free farfalle into the skillet, tossing gently to coat the pasta evenly with the Alfredo sauce and distribute chicken and spinach throughout.
  8. Serve: Taste and adjust seasoning if necessary, then serve the Dairy Free Chicken Alfredo hot, garnished with extra dairy-free parmesan if desired.

Notes

  • Use gluten-free flour to keep the recipe gluten-free and suitable for sensitive diets.
  • You can substitute spinach with kale or another leafy green of choice.
  • Reserve pasta water to adjust the sauce consistency for creamier texture if needed.
  • Make sure to use a fully dairy-free butter and parmesan alternative to keep the recipe dairy-free.
  • For a spicier kick, add crushed red pepper flakes while cooking the chicken.

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