Description
This Creamy Dairy Free Chicken Alfredo recipe offers a rich and luscious pasta dish made without dairy, featuring tender chicken strips in a flavorful almond and coconut milk-based sauce, thickened with tapioca starch and enriched with nutritional yeast for a cheesy taste. Ideal for those seeking a dairy-free, comforting, and satisfying meal.
Ingredients
Scale
Protein and Pasta
- 1 lb (450g) boneless, skinless chicken breast, sliced into strips
- 12 oz (340g) fettuccine pasta, uncooked
Sauce and Seasonings
- 2 tbsp olive oil
- 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)
- Fresh parsley, chopped for garnish
Instructions
- Cook the Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside to prepare the sauce and chicken.
- Heat Olive Oil: In a large skillet, heat the olive oil over medium heat to prepare for cooking the chicken and vegetables.
- Cook Chicken: Add the sliced chicken breast to the skillet, season with salt and pepper, and cook for 5-7 minutes until the chicken is fully cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Sauté Onion: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent and softened, building the base flavor of the sauce.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, ensuring not to burn the garlic.
- Add Liquids: Pour in the almond milk, coconut milk, and vegetable or chicken broth, stirring to combine all ingredients evenly for the sauce.
- Thicken Sauce: Sprinkle in the nutritional yeast, tapioca starch, Italian seasoning, salt, and pepper. Whisk constantly while cooking for about 4-5 minutes until the sauce thickens to a creamy consistency.
- Incorporate Dairy-Free Cheese: If using, add the dairy-free cheese shreds into the sauce and stir until melted, enhancing the cheesy flavor and texture.
- Return Chicken: Place the cooked chicken back into the skillet with the sauce, ensuring every piece is well coated and heated through.
- Combine Pasta and Sauce: Add the drained fettuccine pasta to the skillet and toss everything together until the pasta is thoroughly coated with the creamy sauce and chicken is evenly distributed.
- Garnish and Serve: Finish with fresh chopped parsley sprinkled on top for a bright, fresh flavor and serve immediately for best taste.
Notes
- This dish is naturally dairy-free and can be made vegan by substituting chicken with mushrooms or tofu.
- For a thicker sauce, add an extra half tablespoon of tapioca starch gradually.
- Use gluten-free pasta for a gluten-free option.
- Dairy-free cheese is optional but adds extra creaminess and flavor.
- Allow the sauce to simmer gently while whisking to avoid lumps and ensure smoothness.
