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

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

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.
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.
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.
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.
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.
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