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Dairy-Free Chicken Alfredo Recipe

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★★★★★

4.7 from 748 reviews

This Dairy Free Chicken Alfredo recipe offers a creamy, comforting meal without any dairy ingredients. Using dairy-free butter, heavy cream, and parmesan, along with gluten-free pasta, this dish is perfect for those with dairy and gluten sensitivities. Tender, paprika-seasoned chicken breast pairs beautifully with a rich, spinach-studded sauce to create a delicious and satisfying dinner option.

Ingredients

Scale

For the Chicken

  • 1 ¼ lbs chicken breast, diced small
  • 1 ¾ teaspoons sweet smoked paprika
  • 1 ½ teaspoons oregano
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the Pasta and Sauce

  • 12 oz gluten-free farfalle pasta
  • 4 tablespoons dairy-free butter
  • 2 tablespoons minced onion
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 cups chicken broth
  • 1 ⅔ tablespoons gluten-free 1:1 flour blend
  • 2 cups dairy-free heavy cream
  • 2 cups chopped spinach
  • 8 oz dairy-free shredded parmesan
  • 2 tablespoons reserved pasta water, as needed

Instructions

  1. Cook Pasta: Boil the gluten-free farfalle pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and reserve some pasta water for later use; set aside.
  2. Season Chicken: In a small bowl, combine diced chicken breast with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss well to evenly coat the chicken pieces with the seasoning.
  3. Sear Chicken: Heat olive oil over medium heat in a large skillet. Add the seasoned chicken and sear for 3 to 4 minutes per side until cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken and transfer to a plate.
  4. Prepare Sauce Base: In the same skillet, melt the dairy-free butter. Add minced onion, Italian seasoning, garlic powder, and salt. Let the seasonings simmer for about one minute to release their flavors.
  5. Add Flour: Sprinkle the gluten-free flour blend into the skillet and stir well, scraping the bottom to mix and prevent lumps.
  6. Make Sauce: Gradually whisk in the chicken broth and dairy-free heavy cream. Add the chopped spinach and continue whisking. Simmer the sauce for 3 to 4 minutes until it thickens and becomes creamy.
  7. Add Cheese: Stir in the shredded dairy-free parmesan cheese until fully melted and incorporated. Continue cooking, stirring occasionally, until the sauce reaches your desired consistency.
  8. 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, gradually add reserved pasta water to thin it to preferred consistency.
  9. Add Chicken: Gently stir the cooked chicken back into the pasta and sauce mixture to combine and warm through.
  10. Serve and Enjoy: Plate the creamy dairy free chicken alfredo immediately and enjoy a comforting, allergen-friendly meal.

Notes

  • Use gluten-free pasta to keep the dish gluten-free and suitable for those with gluten sensitivities.
  • Make sure the dairy-free butter, heavy cream, and parmesan are truly dairy free to maintain the recipe’s allergy-friendly profile.
  • Reserve pasta water to adjust sauce consistency as needed, which helps achieve a silky texture.
  • Cooking chicken to an internal temperature of 165°F (74°C) ensures it’s safe to eat.
  • Spinach adds fresh color and nutrients but can be swapped with kale or other greens if preferred.

Keywords: Dairy free chicken alfredo, gluten free chicken alfredo, dairy free pasta sauce, creamy chicken alfredo, allergy friendly pasta dish

Find it online: https://cheframiflavor.com/dairy-free-chicken-alfredo-recipe/