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Dairy Free Chicken Alfredo

Dairy Free Chicken Alfredo

This dairy free chicken alfredo is just as rich and creamy as traditional chicken alfredo, but it's 100% dairy and gluten free!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner
Cuisine American, Italian
Servings 4
Calories 586 kcal

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

Storage
 
  • 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. 
Tips
    • 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.