Description
This Dairy-Free Chicken Alfredo is a creamy, flavorful pasta dish made with tender chicken breast, gluten-free farfalle, and a rich dairy-free Alfredo sauce featuring dairy-free butter, heavy cream, and shredded Parmesan. Enhanced with aromatic herbs and spinach, this recipe serves a comforting meal suitable for those avoiding dairy without compromising on taste.
Ingredients
Scale
Chicken and Seasoning
- 1¼ lbs chicken breast, diced small
- 1¾ tsp smoked paprika
- 1½ tsp oregano
- 1½ tsp garlic powder
- ½ tsp thyme
- ½ tsp black pepper
- ½ tsp salt
Pasta
- 12 oz gluten-free farfalle (or other short textured pasta)
Sauce
- 4 Tbsp dairy-free butter
- 2 Tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder (for sauce)
- ½ tsp salt (for sauce)
- 2 cups chicken broth
- 1⅔ Tbsp gluten-free 1:1 flour
- 2 cups dairy-free heavy cream
- 2 cups chopped spinach
- 8 oz dairy-free shredded Parmesan
- 2 Tbsp reserved pasta water (optional, to thin sauce)
Other
- Oil for cooking
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook gluten-free farfalle until just al dente, about 9-11 minutes depending on pasta brand. Drain and reserve 2 tablespoons of pasta water for later use.
- Season Chicken: In a bowl, toss diced chicken with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt until evenly coated to ensure flavorful chicken bites in every piece.
- Sear Chicken: Heat a skillet with a small amount of oil over medium heat. Sear the seasoned chicken for 3–4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt dairy-free butter. Add minced onion, Italian seasoning, garlic powder, and salt. Sauté for about 1 minute until fragrant and onions soften slightly.
- Make Roux: Stir in gluten-free 1:1 flour to the butter and aromatics mixture to create a roux. Cook for 1 minute while stirring constantly to eliminate raw flour taste.
- Add Liquids and Simmer: Gradually whisk in chicken broth followed by dairy-free heavy cream. Stir continuously and let the sauce simmer until it thickens to a creamy consistency, about 5-7 minutes.
- Add Spinach: Stir in chopped spinach and cook until wilted, about 2 minutes, incorporating lovely green color and nutrients into the sauce.
- Incorporate Cheese: Add dairy-free shredded Parmesan cheese and stir until fully melted and smooth. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time to achieve desired consistency.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce and toss until well coated, ensuring every piece of pasta is deliciously covered.
- Return Chicken and Serve: Return the cooked chicken to the skillet and gently stir to combine all components. Serve the Dairy-Free Chicken Alfredo warm for the best flavor.
Notes
- Use gluten-free pasta and flour to keep the dish gluten-free.
- Reserve pasta water to adjust sauce consistency if needed.
- Vegetables like mushrooms or bell peppers can be added for extra texture and flavor.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- For a spicier kick, add crushed red pepper flakes when seasoning the chicken.
- This recipe is suitable for those avoiding dairy but not vegan-friendly due to the use of chicken and chicken broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
