Description

This Dairy Free Chicken Alfredo recipe delivers a creamy, flavorful pasta dish without any dairy ingredients. Using gluten-free farfalle and dairy-free heavy cream and cheese substitutes, it’s perfect for those avoiding dairy and gluten. Tender seared chicken bites and fresh spinach add wholesome textures and nutrition to a smooth, rich Alfredo sauce made with dairy-free butter and a gluten-free roux base, creating a comforting and satisfying meal suitable for various dietary needs.

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
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 pasta water, as needed

Instructions

Cook the Pasta: Boil the gluten-free farfalle in a large pot of salted water according to package directions until al dente. Drain and set aside, reserving a bit of the pasta water.
Season the Chicken: In a small bowl, combine the diced chicken breast with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss thoroughly to coat evenly.
Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and sear for 3 to 4 minutes on each side until cooked through and internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
Start the Sauce Base: In the same skillet, melt the dairy-free butter over medium heat. Add minced onion, Italian seasoning, garlic powder, and salt. Sauté and simmer the mixture for about one minute to release the flavors.
Create the Roux: Sprinkle gluten free 1:1 flour into the skillet and stir well, scraping the bottom to incorporate and avoid lumps.
Add Liquids and Spinach: Slowly whisk in chicken broth and dairy-free heavy cream. Stir in chopped spinach. Continue whisking and simmer the sauce for 3 to 4 minutes until it thickens and becomes creamy.
Melt in Cheese: Add shredded dairy-free parmesan to the sauce, stirring constantly until the cheese is fully melted and the sauce achieves your preferred thickness.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add a tablespoon or two of reserved pasta water to thin it to desired consistency.
Finish with Chicken: Return the seared chicken to the skillet and gently stir to combine all ingredients evenly. Serve immediately and enjoy your dairy-free chicken Alfredo!

Notes

Use gluten-free 1:1 flour to ensure the sauce thickens properly without gluten.
Reserve pasta water before draining to help adjust sauce consistency.
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
Dairy-free alternatives such as almond or cashew heavy cream work well in this recipe.
Feel free to substitute spinach with kale or other greens for variation.
For added flavor, you can include a splash of lemon juice to brighten the sauce before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Dairy Free Chicken Alfredo, Gluten Free Pasta, Dairy Free Alfredo Sauce, Healthy Chicken Alfredo, Vegan Parmesan Substitute