Description
This Dairy-Free Chicken Alfredo is a creamy, comforting pasta dish made with tender, seasoned chicken and a rich dairy-free Alfredo sauce. Utilizing gluten-free pasta and dairy-free cream alternatives, this recipe caters to those avoiding dairy and gluten without sacrificing flavor. Perfect for a quick weeknight dinner, it combines smoky spices, fresh spinach, and a luscious, dairy-free cheese sauce for an irresistible meal.
Ingredients
Scale
Chicken and Seasoning
- 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
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
- ½ tsp salt
- 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)
- Oil for cooking
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the gluten-free farfalle until just al dente, then drain the pasta and reserve 2 tablespoons of the pasta cooking water for later use.
- Season the Chicken: In a bowl, toss the diced chicken with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt, coating the pieces evenly with the spices.
- Sear the Chicken: Heat a skillet over medium heat with a little oil. Add the seasoned chicken and sear it for 3 to 4 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Start the Sauce: Using the same skillet, melt the dairy-free butter. Add the minced onion, Italian seasoning, garlic powder, and salt, sautéing everything together for about 1 minute until fragrant.
- Create the Roux: Stir in the gluten-free flour to the skillet mixture to make a roux, cooking it for about 1 minute to remove the raw flour taste.
- Add Liquids and Simmer: Slowly whisk in the chicken broth and dairy-free heavy cream. Let the mixture simmer gently until it thickens to a creamy consistency.
- Incorporate Spinach: Add the chopped spinach into the sauce, stirring until it wilts and blends into the sauce.
- Add Cheese and Adjust Thickness: Stir in the dairy-free shredded Parmesan until melted and smooth. If the sauce is too thick, add some of the reserved pasta water to thin it to your desired consistency.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and stir well to coat each piece evenly with the Alfredo sauce.
- Finish with Chicken: Return the cooked chicken to the skillet and gently stir to combine everything. Serve the dish warm for the best flavor and texture.
Notes
- Use gluten-free pasta to keep this recipe gluten-free and suitable for sensitive diets.
- The reserved pasta water is a great way to adjust sauce thickness without diluting flavor.
- Substitute dairy-free shredded Parmesan with your favorite vegan cheese if desired.
- Ensure chicken pieces are diced uniformly to cook evenly.
- This recipe can be doubled for larger gatherings.
- For a spicier flavor, add crushed red pepper flakes during seasoning.
