Description
This Dairy-Free Chicken Alfredo recipe offers a creamy, flavorful twist on a classic favorite, perfect for those avoiding dairy without sacrificing taste. Featuring tender, spiced chicken breast tossed with gluten-free pasta and a rich, dairy-free Alfredo sauce made from a blend of dairy-free butter, cream, and Parmesan-style shreds. The addition of fresh spinach adds vibrant color and nutrients, making this dish both comforting and wholesome.
Ingredients
Scale
Chicken
- 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
- Oil for cooking
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
- 1â…” 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)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the gluten-free farfalle until just al dente, about 8-10 minutes depending on package instructions. Drain the pasta and reserve 2 tablespoons of pasta water to use later if needed.
- Season Chicken: In a bowl, combine the diced chicken breast with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss well to evenly coat all pieces with the spices.
- Sear Chicken: Heat a skillet over medium heat with a small amount of cooking oil. Add the seasoned chicken and sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Onion and Seasonings: In the same skillet, melt the dairy-free butter. Add the minced onion, Italian seasoning, garlic powder, and salt. Sauté the mixture for about 1 minute until fragrant and the onions soften slightly.
- Make Roux: Sprinkle the gluten-free flour over the butter and onion mixture to create a roux. Cook this for about 1 minute while stirring constantly to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and dairy-free heavy cream. Bring the sauce to a gentle simmer and cook until it thickens, about 4-5 minutes, stirring frequently.
- Incorporate Spinach: Stir in the chopped spinach and cook until it wilts into the sauce, approximately 1-2 minutes.
- Melt Cheese: Add the dairy-free shredded Parmesan cheese and stir until it melts smoothly into the sauce. If the sauce is too thick, gradually add the reserved pasta water to reach desired consistency.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss until all the pasta is well coated with the creamy mixture.
- Finish with Chicken: Return the cooked chicken pieces to the skillet and gently stir to combine everything evenly. Serve the dairy-free chicken Alfredo warm for the best flavor and texture.
Notes
- Use gluten-free flour and pasta to keep this recipe gluten-free.
- Reserve pasta water to adjust sauce consistency as needed.
- Ensure dairy-free cream and cheese are used to keep this recipe dairy-free.
- Spinach adds nutrients and a fresh flavor balance to the rich sauce.
- Adjust seasoning to taste, especially salt and pepper.
- Serve immediately for best texture and flavor.
