Delicious Dairy-Free Chicken Alfredo Recipe

Introduction

This delicious dairy-free chicken Alfredo offers a creamy, flavorful alternative to the classic dish without using any dairy ingredients. It features tender chicken pieces in a rich coconut milk sauce with a cheesy twist from nutritional yeast. Perfect for anyone seeking a comforting, dairy-free dinner.

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup full-fat coconut milk
• 1/4 cup nutritional yeast
• 8 ounces gluten-free fettuccine pasta (or pasta of your choice)
• Salt and pepper, to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
2. Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
3. Step 3: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Step 4: Pour in the coconut milk and stir to combine with the garlic. Bring to a gentle simmer, then add the nutritional yeast. Stir well until the sauce thickens slightly and becomes creamy.
5. Step 5: Return the cooked chicken to the skillet and mix well to coat with the sauce. Season with salt and pepper to taste.
6. Step 6: Add the drained pasta to the skillet and toss everything together to evenly distribute the sauce and chicken.
7. Step 7: Serve immediately, garnished with extra nutritional yeast or fresh herbs if desired.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice or a pinch of red pepper flakes to the sauce.
• Substitute coconut milk with almond or cashew milk for a slightly different dairy-free creaminess.
• Use regular fettuccine if gluten is not a concern, or try zucchini noodles for a low-carb option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of coconut milk or water to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this recipe truly dairy-free?

Yes, this recipe uses coconut milk and nutritional yeast to create a creamy, cheesy flavor without any dairy products.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and chicken in advance and store separately from the pasta. Combine and reheat before serving for the best texture.

Delicious Dairy-Free Chicken Alfredo Recipe

---

★★★★★

4.6 from 116 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Delicious Dairy-Free Chicken Alfredo is a creamy, flavorful dish that combines tender chicken breast with a rich, coconut milk-based Alfredo sauce enhanced by nutritional yeast for a cheesy twist. Using gluten-free pasta and olive oil keeps the recipe light, healthy, and suitable for those avoiding dairy or gluten. It’s a perfect weeknight meal that satisfies the craving for classic Alfredo without any dairy ingredients.

---

Ingredients

Scale 1x2x3x

Chicken

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

Cooking Oil and Seasonings

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste

Sauce

• 1 cup full-fat coconut milk
• 1/4 cup nutritional yeast

Pasta

• 8 ounces gluten-free fettuccine pasta (or pasta of choice)

---

Instructions

1. Prepare the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Season with salt and pepper during cooking to enhance flavor.
2. Sauté the Garlic: Add the minced garlic to the skillet with the chicken and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Make the Alfredo Sauce: Pour 1 cup of full-fat coconut milk into the skillet with the chicken and garlic. Stir well to combine and bring to a gentle simmer. Slowly whisk in 1/4 cup of nutritional yeast until the sauce is creamy and smooth. Adjust salt and pepper to taste.
4. Cook the Pasta: While the sauce simmers, cook 8 ounces of gluten-free fettuccine pasta in a large pot of boiling salted water according to package instructions until al dente. Drain the pasta and reserve some pasta water if the sauce needs thinning.
5. Combine Pasta and Sauce: Add the drained pasta to the skillet with the Alfredo sauce and chicken. Toss everything together to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
6. Serve: Serve immediately while hot. Optionally, garnish with fresh herbs such as parsley for added color and flavor.

Notes

• You can use any gluten-free pasta shape if fettuccine is unavailable.
• For extra flavor, add a pinch of nutmeg to the sauce while simmering.
• To keep the chicken moist, avoid overcooking it; cook until just no longer pink inside.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• If you prefer a less sweet sauce, use light coconut milk instead of full-fat.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: dairy-free chicken alfredo, gluten-free pasta recipe, coconut milk sauce, healthy chicken pasta, nutritional yeast alfredo