Dairy Free Chicken Alfredo Recipe

The smell of garlic sautéing in olive oil always takes me back to Sunday dinners at my Nana’s house. But these days, with a little one who’s sensitive to dairy, I’ve had to get creative in the kitchen. This Dairy Free Chicken Alfredo recipe is my answer to that craving – creamy, comforting, and surprisingly easy to whip up on a busy weeknight here in Texas. I’ve made this about a dozen times now, tweaking it until it’s just right. I promise you’ll get a rich, flavorful Alfredo that even the pickiest eaters will love, without a trace of dairy!

Why This Recipe Works

Listen, as a busy mom, I get it. Dinner needs to be quick, easy, and something everyone will actually eat. That’s why I created this Dairy Free Chicken Alfredo.

• Quick: From start to finish, you’re looking at about 30 minutes. Perfect for those nights when you’re short on time.
• Kid-Approved: My kids gobble this up every single time. The creamy sauce is a definite winner.
• Comforting: It’s classic comfort food, without the tummy ache that can sometimes come with traditional Alfredo.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound gluten-free pasta (I like penne or fettuccine)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dairy-free butter (I use Miyoko’s Kitchen Cultured Vegan Butter)
• 1/4 cup gluten-free all-purpose flour
• 3 cups unsweetened almond milk (or other dairy-free milk)
• 1/2 cup nutritional yeast
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped fresh parsley, for garnish
• Salt and black pepper to taste

Ingredient Notes

Dairy-Free Butter: This is crucial for that rich, buttery flavor. Miyoko’s Kitchen is my favorite because it melts and browns like real butter. You can usually find it in the refrigerated section near other vegan products at most well-stocked grocery stores.

Nutritional Yeast: Don’t skip this! It’s what gives the Alfredo sauce that cheesy flavor without the cheese. It’s usually in the health food aisle.

Almond Milk: Make sure it’s unsweetened and plain. The flavor will be more neutral and won’t interfere with the Alfredo sauce.

Step-by-Step Instructions

Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.

Step 2: Cook the chicken. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste. Remove the chicken from the skillet and set aside.

Step 3: Make the Alfredo sauce. Add the dairy-free butter to the same skillet and melt over medium heat. Whisk in the gluten-free flour and cook for 1-2 minutes, stirring constantly, to create a roux. This helps thicken the sauce.

Step 4: Add the liquid. Gradually whisk in the almond milk, making sure to scrape up any browned bits from the bottom of the skillet. Continue whisking until the sauce is smooth and starts to thicken, about 3-5 minutes. The key here is patience! Don’t rush it, or you might end up with lumps.

Step 5: Add the cheesy flavor. Stir in the nutritional yeast, nutmeg, salt, and pepper. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce is nice and thick. Taste and adjust seasonings as needed.

Step 6: Combine everything. Add the cooked pasta and chicken to the skillet with the Alfredo sauce. Toss to coat everything evenly. Heat through for another minute or two.

Step 7: Serve. Garnish with fresh parsley and serve immediately. I like to add a little extra sprinkle of nutritional yeast for that cheesy look.

Storage & Meal Prep

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a skillet over medium heat, adding a splash of almond milk if the sauce has thickened too much. You can also microwave it, but be careful not to overheat it.

Make-Ahead: You can cook the chicken and pasta ahead of time and store them separately in the refrigerator. Then, when you’re ready to eat, just make the Alfredo sauce and combine everything.

Substitutions & Variations

Gluten-Free: To ensure it’s gluten-free, use certified gluten-free pasta and flour.

Vegetarian: Swap the chicken for broccoli florets or sautéed mushrooms for a vegetarian option. I haven’t personally tested this, but I think it would be delicious!

Spicy Alfredo: Add a pinch of red pepper flakes to the Alfredo sauce for a little kick. My husband loves this!

Frequently Asked Questions

Can I use a different type of dairy-free milk?

Absolutely! I prefer almond milk because it has a neutral flavor, but you can also use cashew milk, oat milk, or soy milk. Just make sure it’s unsweetened and plain.

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check.

Can I make this ahead of time?

You can definitely make components of this dish ahead of time. Cook the chicken and pasta separately and store them in the fridge. Then, when you’re ready to eat, make the sauce and combine everything. The flavor is actually great the next day!

What if my Alfredo sauce is too thick?

If the sauce is too thick, just add a little more almond milk until it reaches your desired consistency.

Is this recipe kid-friendly?

Yes! My kids love this recipe. The creamy sauce and familiar flavors are always a hit. You can even sneak in some extra veggies if you want!

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