why make this recipe
Dairy Free Chicken Alfredo is a great option for those looking to enjoy a classic dish without the dairy. This recipe is not only creamy and flavorful, but it’s also gluten-free, making it suitable for a variety of dietary preferences. The combination of seasoned chicken, gluten-free pasta, and a rich sauce makes this dish comforting and satisfying. Plus, it’s easy to prepare, so you can whip it up for a family dinner or a friendly gathering.
how to make Dairy Free Chicken Alfredo
Ingredients:
- 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
- 12 oz gluten-free farfalle
- 4 tbsp dairy free butter
- 2 tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 cup 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)
Directions:
- Boil the pasta in a large pot of water according to the package directions for al dente. Drain and set aside, reserving a bit of the pasta water.
- Add the chicken and chicken seasonings to a small bowl and toss to thoroughly coat the chicken.
- Heat the olive oil over medium heat in a large skillet. Then, sear the chicken for 3 to 4 minutes on each side until the internal temperature reaches 165 degrees. Transfer the chicken to a plate.
- Add the butter to the same skillet and let it melt. Then, add all the sauce seasonings, and simmer them for about a minute.
- Add the flour to the skillet and mix well, scraping the bottom of the skillet.
- Add the chicken broth and heavy cream. Then, add the spinach and whisk well. Simmer while whisking for 3 to 4 minutes until the sauce is rich and creamy.
- Add the parmesan cheese and stir until completely melted. Then, continue cooking, stirring occasionally, until the sauce reaches your desired thickness.
- Add the pasta and toss to coat evenly. Add a tablespoon of pasta water to thin the sauce if necessary.
- Add the chicken and gently stir to make sure everything is coated. Enjoy!
how to serve Dairy Free Chicken Alfredo
Serve Dairy Free Chicken Alfredo warm, garnished with extra dairy free parmesan or fresh herbs if desired. This dish pairs nicely with a simple green salad or steamed vegetables for a balanced meal.
how to store Dairy Free Chicken Alfredo
To store any leftovers, let the Chicken Alfredo cool completely. Then, place it in an airtight container in the fridge. It will last for up to 3 days. If you want to freeze it, consider storing it in a freezer-safe container. It can last up to 2 months in the freezer.
tips to make Dairy Free Chicken Alfredo
- Make sure your chicken is seasoned well for maximum flavor.
- If the sauce is too thick, you can add a bit more pasta water to reach your desired consistency.
- Feel free to add other vegetables like mushrooms or bell peppers for extra nutrition and flavor.
variation
You can easily adapt this recipe by using different types of gluten-free pasta or by adding more vegetables. Substituting shrimp or tofu for chicken is also a great way to change up the protein.
FAQs
1. Is this recipe really dairy-free?
Yes, this recipe uses dairy-free butter and parmesan, making it suitable for those avoiding dairy.
2. Can I use regular pasta instead of gluten-free?
Yes, you can use regular pasta if you don’t need a gluten-free option.
3. How do I know when the chicken is fully cooked?
The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can use a meat thermometer to check this.
Dairy Free Chicken Alfredo
Ingredients
Chicken Ingredients
- 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 and Sauce Ingredients
- 12 oz gluten-free farfalle
- 4 tbsp dairy free butter
- 2 tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 cup chicken broth
- 1 2/3 tbsp gluten free 1:1 flour
- 2 cup dairy free heavy cream
- 2 cup chopped spinach
- 8 oz dairy free parmesan (shredded)
- 2 tbsp pasta water (as needed) To thin the sauce if necessary.
Instructions
Preparation
- Boil the pasta in a large pot of water according to the package directions for al dente. Drain and set aside, reserving a bit of the pasta water.
- Add the chicken and chicken seasonings to a small bowl and toss to thoroughly coat the chicken.
Cooking
- Heat the olive oil over medium heat in a large skillet. Then, sear the chicken for 3 to 4 minutes on each side until the internal temperature reaches 165 degrees.
- Transfer the chicken to a plate.
- Add the butter to the same skillet and let it melt. Then, add all the sauce seasonings, and simmer them for about a minute.
- Add the flour to the skillet and mix well, scraping the bottom of the skillet.
- Add the chicken broth and heavy cream. Then, add the spinach and whisk well. Simmer while whisking for 3 to 4 minutes until the sauce is rich and creamy.
- Add the parmesan cheese and stir until completely melted. Then, continue cooking, stirring occasionally, until the sauce reaches your desired thickness.
- Add the pasta and toss to coat evenly. Add a tablespoon of pasta water to thin the sauce if necessary.
- Add the chicken and gently stir to make sure everything is coated. Enjoy!