Description
A creamy and flavorful Dairy Free Chicken Alfredo made with tender seared chicken, gluten-free pasta, and a rich, dairy-free Alfredo sauce featuring dairy-free butter, heavy cream, and parmesan. This recipe is perfect for those avoiding dairy yet craving a comforting Alfredo dish ready in just 25 minutes.
Ingredients
Chicken and Seasonings
- 1 1/4 lbs chicken breast, diced small
- 1 3/4 tsp sweet smoked paprika
- 1 1/2 tsp oregano
- 1 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
Pasta
- 12 oz gluten-free farfalle
Alfredo Sauce
- 4 tbsp dairy free butter
- 2 tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 cups chicken broth
- 1 2/3 tbsp gluten free 1:1 flour
- 2 cups dairy free heavy cream
- 2 cups chopped spinach
- 8 oz dairy free parmesan, shredded
- 2 tbsp pasta water (as needed)
Instructions
- Boil Pasta: Bring a large pot of water to a boil and cook the gluten-free farfalle according to package instructions until al dente. Drain the pasta, reserving a small amount of pasta water, and set aside.
- Season Chicken: In a small bowl, combine the chicken breast pieces with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt, tossing thoroughly to coat the chicken evenly with the seasonings.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and sear them for 3 to 4 minutes on each side until cooked through and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
- Prepare Sauce Base: In the same skillet, melt the dairy-free butter. Add minced onion, Italian seasoning, garlic powder, and salt. Simmer the mixture for about one minute to release the flavors.
- Add Flour: Sprinkle the gluten free 1:1 flour into the skillet and stir well, scraping the bottom to incorporate browned bits and thicken the base.
- Simmer Sauce: Slowly pour in chicken broth and dairy free heavy cream while whisking continuously. Add the chopped spinach and continue whisking and simmering for 3 to 4 minutes until the sauce becomes rich and creamy.
- Add Parmesan: Stir in the shredded dairy-free parmesan cheese until completely melted and incorporated. Continue cooking and stirring occasionally until the sauce reaches your preferred thickness.
- Toss Pasta: Add the cooked farfalle pasta to the sauce and toss to coat evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to thin it out as needed.
- Add Chicken: Return the seared chicken to the skillet and gently stir to combine all components thoroughly with the sauce. Serve immediately and enjoy your dairy-free chicken Alfredo!
Notes
- Ensure the chicken is fully cooked by checking for an internal temperature of 165°F.
- Use gluten-free pasta to keep the recipe gluten free.
- Reserve some pasta water to adjust sauce consistency as needed.
- Substitute dairy-free heavy cream and parmesan with your preferred plant-based alternatives to maintain a dairy-free dish.
- If you prefer a thicker sauce, cook it a bit longer stirring frequently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
