Description
This Creamy Dairy Free Chicken Alfredo features tender chicken breast strips cooked to perfection and tossed in a rich, dairy-free Alfredo sauce made with almond and coconut milk. Enhanced with nutritional yeast for a cheesy flavor and thickened with tapioca starch, this healthy and comforting pasta dish is perfect for anyone seeking a delicious dairy-free alternative.
Ingredients
Scale
Chicken and Pasta
- 1 lb (450g) boneless, skinless chicken breast, sliced into strips
- 12 oz (340g) fettuccine pasta, uncooked
Sauce Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (250ml) unsweetened almond milk
- 1 cup (240ml) unsweetened coconut milk
- 1/4 cup (60ml) vegetable or chicken broth
- 3 tbsp nutritional yeast
- 2 tbsp tapioca starch (or cornstarch)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/4 cup (60g) dairy-free cheese shreds (optional)
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta: Cook the fettuccine pasta according to package instructions until al dente. Drain well and set aside to keep warm.
- Sauté chicken: Heat olive oil in a large skillet over medium heat. Add the sliced chicken breast, seasoning with salt and pepper. Cook for 5-7 minutes until the chicken is fully cooked through and golden brown. Remove and set aside.
- Sauté onion and garlic: In the same skillet, add the finely chopped onion. Sauté for 2-3 minutes until translucent. Then stir in the minced garlic and cook for another minute until fragrant.
- Make the sauce: Pour in the almond milk, coconut milk, and vegetable or chicken broth. Stir to combine evenly in the skillet.
- Thicken and season sauce: Add the nutritional yeast, tapioca starch, Italian seasoning, salt, and pepper. Whisk continuously while cooking on medium heat until the sauce thickens, about 4-5 minutes.
- Add cheese (optional): If using dairy-free cheese shreds, stir them into the sauce now until melted and fully incorporated.
- Combine chicken and sauce: Return the cooked chicken to the skillet, coating it thoroughly with the creamy sauce.
- Toss with pasta: Add the cooked fettuccine pasta to the skillet and toss everything together ensuring the pasta is well coated with sauce and chicken.
- Garnish and serve: Sprinkle with chopped fresh parsley and serve immediately for best flavor and texture.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- Adjust seasoning with additional salt and pepper according to taste.
- Substitute tapioca starch with cornstarch if preferred.
- For a vegan version, replace chicken with tofu or mushrooms and use vegetable broth.
- The dairy-free cheese shreds are optional but add a nice melty texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
