Irresistible Dairy Free Chicken Alfredo
A delicious dairy-free twist on classic chicken alfredo, featuring tender chicken and a rich, creamy sauce without dairy, perfect for all dietary needs.
Ingrédients
For the Chicken
- 1 ¼ lbs chicken breast, diced small
- 1 ¾ teaspoon sweet smoked paprika
- 1 ½ teaspoon oregano
- 1 ½ teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Pasta
- 12 oz gluten-free farfalle pasta
For the Sauce
- 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 tablespoon gluten-free 1:1 flour (all-purpose blend)
- 2 cups dairy-free heavy cream
- 2 cups chopped spinach
- 8 oz shredded dairy-free parmesan cheese
- 2 tablespoons reserved pasta water, as needed
Instructions
Preparation
- Start by gathering all your ingredients. Measure out each component for easier cooking.
- Bring a large pot of salted water to a boil. Add the gluten-free farfalle pasta and cook until al dente, about 8-10 minutes. Reserve 2 tablespoons of pasta water before draining.
- In a bowl, combine the diced chicken with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Ensure the chicken is fully coated in spices.
Cooking
- In a skillet over medium heat, add a drizzle of oil or some dairy-free butter. Once hot, add the seasoned chicken and cook for about 3-4 minutes on each side until browned and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add more dairy-free butter and toss in the minced onion, Italian seasoning, garlic powder, and salt. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
- Sprinkle gluten-free flour into the skillet and stir quickly. Pour in the chicken broth and dairy-free cream, mixing well while whisking to ensure there are no lumps.
- Add chopped spinach and let simmer for about 3-4 minutes until wilted.
- Stir in shredded dairy-free parmesan cheese until it melts into the sauce. Adjust thickness with reserved pasta water if needed.
- Fold in the cooked pasta, ensuring every piece is coated with the sauce.
- Return the cooked chicken to the skillet and mix thoroughly. Serve immediately, garnished with extra dairy-free parmesan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm in a skillet over medium-low heat, adding a splash of plant milk. This dish can be frozen for up to 2 months; thaw overnight in the fridge before reheating.