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Creamy Dairy-Free Chicken Alfredo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 126 reviews
  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 0h 25m
  • Total Time: 0h 40m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Lactose

Description

This Creamy Dairy Free Chicken Alfredo is a delicious, comforting pasta dish that uses a rich dairy-free sauce made from almond and coconut milk, combined with nutritional yeast and tapioca starch for creaminess. Tender chicken breast strips are cooked to perfection and tossed with fettuccine in a flavorful, creamy sauce that’s completely free from dairy products, making it perfect for those with lactose intolerance or dairy allergies.

Ingredients

Scale

Chicken and Cooking

  • 1 lb (450g) boneless, skinless chicken breast, sliced into strips
  • 2 tbsp olive oil
  • Salt and pepper to taste

Sauce

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (250ml) unsweetened almond milk
  • 1 cup (240ml) unsweetened coconut milk
  • 1/4 cup (60ml) vegetable or chicken broth
  • 3 tbsp nutritional yeast
  • 2 tbsp tapioca starch (or cornstarch)
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup (60g) dairy-free cheese shreds (optional)

Pasta and Garnish

  • 12 oz (340g) fettuccine pasta, uncooked
  • Fresh parsley, chopped for garnish

Instructions

  1. Cook the Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside to keep warm.
  2. Heat Olive Oil: In a large skillet, heat the olive oil over medium heat to prepare for cooking the chicken.
  3. Cook Chicken: Add the sliced chicken breast to the skillet and season with salt and pepper. Cook for 5-7 minutes, turning occasionally, until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
  4. Sauté Onion: In the same skillet, add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent and soft.
  5. Add Garlic: Stir in the minced garlic and cook for about 1 minute more until fragrant, being careful not to burn it.
  6. Add Liquids: Pour in the unsweetened almond milk, unsweetened coconut milk, and vegetable or chicken broth into the skillet. Stir gently to combine the liquids.
  7. Make the Sauce: Sprinkle in the nutritional yeast, tapioca starch, Italian seasoning, salt, and pepper. Whisk continuously while cooking for 4-5 minutes until the sauce thickens and becomes creamy.
  8. Add Dairy-Free Cheese (Optional): If using dairy-free cheese shreds, stir them into the sauce and cook until fully melted and incorporated into the sauce.
  9. Combine Chicken and Sauce: Return the cooked chicken strips to the skillet, stirring to coat them evenly with the creamy sauce.
  10. Toss Pasta: Add the cooked fettuccine pasta to the skillet and toss everything together carefully until the pasta is well coated and the ingredients are evenly combined.
  11. Garnish and Serve: Sprinkle chopped fresh parsley over the top as a garnish before serving to add a burst of color and fresh flavor.

Notes

  • You can substitute tapioca starch with cornstarch if preferred.
  • For a spicier twist, add crushed red pepper flakes during the sauce preparation.
  • Use vegetable broth to keep the recipe fully plant-based or chicken broth for added depth of flavor.
  • Ensure to stir constantly when thickening the sauce to prevent lumps from forming.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

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Find it online: https://simplysavorykitchen.com/creamy-dairy-free-chicken-alfredo-recipe-2/