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Dairy Free Chicken Alfredo Recipe

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5 from 531 reviews

This Dairy Free Chicken Alfredo is a creamy and delicious gluten-free pasta dish made without dairy, using coconut milk and nutritional yeast for a rich, cheesy flavor. Tender diced chicken and a flavorful sauce come together quickly on the stovetop for an easy weeknight meal that satisfies comfort food cravings while accommodating dietary restrictions.

Ingredients

For the Pasta and Chicken

  • 2 cups gluten-free pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, diced

For the Sauce

  • 2 cloves garlic, minced
  • 1 cup coconut milk (full-fat for creaminess)
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain the pasta thoroughly and set aside to keep warm.
  2. Sauté the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
  3. Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant but not browned to enhance the flavor of the sauce.
  4. Prepare the Sauce: Pour in the full-fat coconut milk and stir to combine with the garlic. Add the nutritional yeast, lemon juice, salt, and black pepper. Stir well and let the sauce warm through on medium heat until slightly thickened and flavorful.
  5. Combine Ingredients: Return the cooked chicken to the skillet and add the cooked gluten-free pasta. Toss everything together so the pasta and chicken are thoroughly coated with the creamy coconut milk sauce.
  6. Serve: Remove the skillet from heat and garnish the pasta with freshly chopped parsley. Serve immediately while warm for the best taste.

Notes

  • Use full-fat coconut milk to achieve a creamy texture similar to traditional Alfredo sauce.
  • Adjust seasoning to taste, adding more salt or lemon juice if desired.
  • Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
  • Gluten-free pasta types may vary in cooking time, so follow package directions closely.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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