My dairy free chicken alfredo delivers all the rich, creamy texture and flavor of classic chicken alfredo with zero dairy or gluten. It’s a delicious dairy and gluten-free dinner loaded with tender chicken, classic Italian seasonings, thick and creamy parmesan alfredo sauce, and al dente noodles.
I love creamy chicken pasta dishes. There’s just something about tender, juicy chicken bathed in a rich, creamy sauce that always makes my heart and my belly happy in equal measure.
For a long time, I thought I wouldn’t be able to enjoy my favorite creamy dishes, like Marry Me chicken pasta. I had some major health issues going on, and when I was finally diagnosed with Celiac disease, my world changed. I learned how to make all my favorite foods with gluten-free options, and I was back to enjoying everything I loved.
I know that so many out there are in the same boat when it comes to dairy, so I’m very happy to share this gluten and dairy free chicken alfredo. It has all the flavor of creamy pasta dishes like my pasta with chicken and garlic, with none of the things that make us feel terrible. You can’t beat that!
Why You’ll Love This Dairy-Free Chicken Alfredo
- Perfect for Everyone: With its classic flavor and no gluten or dairy, everyone can enjoy this rich, decadent chicken alfredo recipe.
- Rich and Creamy: This recipe may not use traditional butter or cream, but it has all the traditionally rich and creamy texture we all love about chicken alfredo.
- Basic Ingredients: Everything you need for this recipe can be found at your local grocery store. Even gluten free and dairy free options are commonplace these days.
- Easy to make: This super easy dish only takes a pot for boiling the noodles and one large skillet to make the rest of the dish.
- Classic Comfort Food: With its thick, rich alfredo sauce and meaty chicken, this is classic comfort food.
Ingredients
For the Chicken
- Chicken Breast – Diced Small: I prefer Springer Mountain Farms chicken breasts for their quality, flavor, and commitment to no antibiotics, hormones, or animal by-products in their feed.
- Seasonings: A combination of paprika, oregano, garlic, thyme, and black pepper gives the chicken a bold, complex flavor that works well with the rich, creamy alfredo sauce.
For the Sauce
- Gluten Free Farfalle: I like farfalle pasta because it holds the sauce well, but any small textured noodle will work.
- Dairy Free Butter and Gluten Free Flour: Dairy free butter and gluten free flour create the roux needed for a nice, thick sauce.
- Dairy Free Heavy Cream: Dairy free heavy cream gives the sauce its rich texture.
- Chicken Broth: Chicken broth helps thin the sauce to the perfect consistency while adding more flavor.
- Seasonings: Italian seasoning and garlic powder add the perfect amount of flavor to the sauce.
- Chopped Spinach: Chopped spinach adds color and a subtle flavor to the dish.
- Dairy Free Shredded Parmesan: Shredded parmesan makes the sauce even thicker and adds rich, earthy parmesan flavor.
Flavor Variations
- Chicken Breast: You can use steak, pork, or shellfish like shrimp, crab, or even lobster for this dish.
- Farfalle Noodles: I love the shape of farfalle, but any short, textured noodle will work.
- Spinach: You can replace the spinach with broccoli florets for another traditional variation.
- Mushrooms: Sliced, sauteed mushrooms add lots of flavor and texture to the dish.
How to Make Gluten Free Dairy Free Chicken Alfredo
1: Boil the pasta in a large pot according to the package directions for al dente. Then, drain the pasta, reserving a bit of the water to adjust the sauce thickness later.
2: Mix the chicken and all the chicken seasonings in a small bowl until the chicken is thoroughly coated.
3: Sear the chicken in oil over medium heat until the internal temperature reaches 165 degrees.
4: Transfer the chicken to a plate, then melt the butter in the same pan. Add the pasta seasonings and simmer for about a minute.
5: Add the flour and stir well, scraping the bottom of the pan. Then, add the chicken broth, heavy cream, and spinach. Whisk while cooking until the sauce is thick and creamy.
6: Next, add the parmesan cheese and stir until it melts completely. Continue cooking and stirring until the sauce is as thick as you like.
7: Add the pasta to the sauce and toss well to coat it evenly. Adjust the sauce with one tablespoon of pasta water if it’s too thick.
8: Add the chicken, stir carefully to get everything coated, and enjoy!
Hint
If you like your pasta firm, I recommend draining it a minute or two before the time the directions on the box call for. This ensures your pasta will be perfectly al dente as it continues to cook in the skillet.
Storage
Refrigerate this dairy free chicken alfredo for up to 3 days in an air-tight container. I don’t recommend freezing it. Although the dish is dairy free, the sauce will still separate when defrosted.
To reheat the chicken alfredo, cook it over medium-low heat in a saucepan until heated through.
ips for the Best Dairy Free Chicken Alfredo Sauce
- For food safety and to avoid overcooking your chicken, always check it for doneness with a food thermometer. When it registers 165 degrees, it’s done!
- Don’t skip simmering the spices in the butter. This allows the flavor to really permeate the sauce.
- For perfectly cooked al dente pasta, stop cooking your pasta a minute or two before the box specifies. The pasta will cook a bit more in the sauce.
- Reserve a little pasta water for thinning out the sauce if necessary.
Dairy Free Chicken Alfredo
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- Large pot
- Large skillet
- Whisk
- Strainer
Ingredients
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 tsp salt
For the Pasta and Sauce
- 12 oz gluten-free farfalle
- 4 tablespoon dairy free butter
- 2 tablespoon minced onion
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 cup chicken broth
- 1 ⅔ tablespoon gluten free 1:1 flour
- 2 cups dairy free heavy cream
- 2 cups chopped spinach
- 8 oz dairy free parmesan shredded
- 2 tablespoon pasta water as needed
Instructions
- Boil the pasta in alarge 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 past and toss to coat evenly. Add a tablespoon of pasta water to thin the sauce if necessary.
- Add the chicekn and gently stir to make sure everything is coated. Enjoy!
Notes
- Refrigerate for up to 3 days in an airtight container.
- Freezing is not recommended.
- Cook in a saucepan over medium-low until heated through or microwave individual portions at 1-minute intervals.
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- When rinsing chicken, hold it as close to the bottom of the sink as possible and use a gentle stream of water to avoid splashing.
- Wash the sink and counters immediately after rinsing chicken.
- To immediately stop the cooking process and ensure your pasta is the perfect texture, you can rinse it in cold water after boiling it.
- Always check larger chunks of chicken or whole cuts with a meat thermometer to ensure they're fully cooked.