why make this recipe
Dairy Free Chicken Alfredo is a wonderful choice for anyone looking for a creamy and delicious pasta dish without dairy ingredients. This recipe caters to those with lactose intolerance or anyone following a dairy-free diet. It’s not just healthy; it’s also rich in flavor, easy to find ingredients, and perfect for family dinners or special occasions. Plus, who can resist a smooth, creamy sauce paired with tender chicken and pasta?
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 cups 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 gluten-free farfalle in a large pot of water according to the package directions for al dente. Once cooked, drain and set aside, saving a bit of the pasta water.
- In a small bowl, add the diced chicken along with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss to coat the chicken thoroughly.
- Heat olive oil over medium heat in a large skillet. Sear the chicken for about 3 to 4 minutes on each side, until the internal temperature reaches 165 degrees. Once cooked, transfer the chicken to a plate.
- In the same skillet, add the dairy-free butter and let it melt. Stir in all the sauce seasonings and simmer them for about a minute.
- Add the gluten-free flour to the skillet, mixing well while scraping the bottom.
- Pour in the chicken broth and dairy-free heavy cream. Add the chopped spinach and whisk well. Let it simmer while whisking for 3 to 4 minutes until the sauce becomes rich and creamy.
- Stir in the dairy-free parmesan until fully melted. Continue to cook, stirring occasionally, until the sauce reaches your desired thickness.
- Toss in the cooked pasta and coat it evenly with the sauce. If the sauce is too thick, add a tablespoon of reserved pasta water to thin it out.
- Finally, add the seared chicken back into the skillet and gently stir to combine all ingredients. Enjoy!
how to serve Dairy Free Chicken Alfredo
Serve Dairy Free Chicken Alfredo hot, garnished with extra dairy-free parmesan if desired. Pair it with a fresh green salad or steamed vegetables for a complete meal. This dish also goes well with garlic bread or a light appetizer to start your meal.
how to store Dairy Free Chicken Alfredo
Store any leftovers in an airtight container in the refrigerator. The dish can stay fresh for about 3 to 4 days. When reheating, you may need to add a splash of dairy-free milk or pasta water to restore its creamy texture.
tips to make Dairy Free Chicken Alfredo
- Make sure to cook the chicken just until it’s done to avoid dryness.
- Always keep some pasta water handy; it helps adjust the sauce’s consistency.
- Taste the sauce before serving and adjust the seasoning as needed.
- Add more vegetables like broccoli or mushrooms for extra nutrition.
variation
If you want a different flavor, try incorporating sun-dried tomatoes or roasted red peppers for a unique twist. You can also substitute the chicken with shrimp or tofu for a different protein option.
FAQs
Q: Can I use a different type of pasta?
A: Yes, you can use any gluten-free pasta that you prefer. Just follow the cooking instructions on the package.
Q: How can I make this recipe vegan?
A: You can easily make this recipe vegan by using plant-based chicken alternatives and dairy-free butter and cream.
Q: Is it necessary to use dairy-free parmesan?
A: While dairy-free parmesan gives the sauce a cheesy flavor, you can omit it if desired. The dish will still be delicious!
Dairy Free Chicken Alfredo
Ingredients
Method
- Boil the gluten-free farfalle in a large pot of water according to the package directions for al dente. Once cooked, drain and set aside, saving a bit of the pasta water.
- In a small bowl, add the diced chicken along with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss to coat the chicken thoroughly.
- Heat olive oil over medium heat in a large skillet. Sear the chicken for about 3 to 4 minutes on each side, until the internal temperature reaches 165 degrees. Once cooked, transfer the chicken to a plate.
- In the same skillet, add the dairy-free butter and let it melt. Stir in all the sauce seasonings and simmer them for about a minute.
- Add the gluten-free flour to the skillet, mixing well while scraping the bottom.
- Pour in the chicken broth and dairy-free heavy cream. Add the chopped spinach and whisk well. Let it simmer while whisking for 3 to 4 minutes until the sauce becomes rich and creamy.
- Stir in the dairy-free parmesan until fully melted. Continue to cook, stirring occasionally, until the sauce reaches your desired thickness.
- Toss in the cooked pasta and coat it evenly with the sauce. If the sauce is too thick, add a tablespoon of reserved pasta water to thin it out.
- Finally, add the seared chicken back into the skillet and gently stir to combine all ingredients. Enjoy!