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Dairy Free Chicken Alfredo

A rich, creamy, dairy-free chicken Alfredo that combines tender chicken with gluten-free pasta in a luscious sauce, perfect for a quick, family-friendly meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 1/4 lbs Chicken breast (diced small) Use tender chicken breasts for best results.
  • 1 3/4 tsp sweet smoked paprika
  • 1 1/2 tsp oregano
  • 1 1/2 tsp garlic powder Add more for a stronger garlic flavor.
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt
Pasta and Sauce Ingredients
  • 12 oz gluten-free farfalle Cook according to package directions.
  • 4 tbsp dairy free butter A key ingredient for creamy texture.
  • 2 tbsp minced onion
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 cups chicken broth Use low-sodium for less salt.
  • 1 2/3 tbsp gluten free 1:1 flour To thicken the sauce.
  • 2 cups dairy free heavy cream Coconut or cashew cream can be used.
  • 2 cups chopped spinach Adds nutrition and color.
  • 8 oz dairy free parmesan (shredded) For that cheesy taste.
  • 2 tbsp pasta water (as needed) For adjusting sauce thickness.

Method
 

Preparation
  1. In a large pot, cook the gluten-free farfalle according to package directions for al dente. Drain and set aside, but reserve a bit of that pasta water.
  2. In a small bowl, toss the diced chicken with the sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt until well coated.
Cooking
  1. Heat olive oil over medium heat in a large skillet. Add the seasoned chicken and sear for 3 to 4 minutes on each side until the internal temperature hits 165°F. Transfer the chicken to a plate.
  2. In the same skillet, add the dairy-free butter until melted. Stir in the minced onion and sauce seasonings, then simmer for about a minute.
  3. Sprinkle in the gluten-free flour and mix well, scraping the skillet's bottom.
  4. Pour in the chicken broth and dairy-free heavy cream. Toss in the chopped spinach and whisk until smooth. Simmer for 3–4 minutes until creamy.
  5. Stir in the shredded dairy-free parmesan until melted; adjust sauce thickness as needed with reserved pasta water.
  6. Add the pasta and toss well to coat. Gently stir in the seared chicken until every bite is coated in sauce.

Notes

For extra flavor, consider adding a pinch of red pepper flakes. This dish can be served directly in the pan or plated for an elegant dinner.