Dairy Free Chicken Alfredo: A Creamy Delight in Under 30 Minutes
Dairy free chicken Alfredo is a delicious twist on a classic Italian dish, designed to cater to those seeking a dairy-free lifestyle or simply looking for a lighter option. Made with gluten-free pasta and a creamy dairy-free sauce, this dish is wholesome, flavorful, and quick to prepare, making it perfect for weeknight dinners.
Why You’ll Love It
This dish is not just satisfying in taste but also offers numerous benefits. First, it’s dairy-free, making it suitable for those with lactose intolerance or dairy allergies. Second, it’s packed with protein from the chicken and loaded with vitamins from the spinach. The gluten-free pasta ensures that it fits into gluten-free diets, making it a versatile meal for various dietary needs. Plus, it can be made in just under 30 minutes, helping you whip up a delicious dinner in no time!
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)
Substitutions & Key Variations
If you don’t have certain ingredients on hand, feel free to make substitutions. You can use any gluten-free pasta of your choice instead of farfalle. For the chicken, you can also opt for shrimp or tofu to keep it plant-based. If you want a little heat, add some red pepper flakes to the sauce. Additionally, utilize your favorite dairy-free cheese or even nutritional yeast for a cheesy flavor without dairy.
Step-by-Step
Step 1: Cook the Pasta
Boil the gluten-free farfalle in a large pot of water according to the package directions, cooking until al dente. Drain the pasta, but remember to reserve a bit of the pasta water for later.
Step 2: Prepare the Chicken
In a small bowl, add the diced chicken breast along with the seasonings: sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss well to evenly coat the chicken.
Step 3: Sear the Chicken
Heat olive oil over medium heat in a large skillet. Once hot, add the seasoned chicken. Sear for about 3 to 4 minutes on each side until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside.
Step 4: Make the Sauce
In the same skillet, add the dairy-free butter and melt it. After melting, toss in the minced onion and the rest of the sauce seasonings (Italian seasoning and garlic powder), letting them simmer for about a minute.
Step 5: Thicken the Sauce
Sprinkle the gluten-free flour into the skillet, mixing well and scraping the bottom to ensure no bits stick. Pour in the chicken broth and dairy-free heavy cream, stirring to combine. Add in the chopped spinach and whisk until well mixed. Allow the sauce to simmer while whisking for about 3 to 4 minutes until it becomes rich and creamy.
Step 6: Combine Everything
Stir in the dairy-free parmesan cheese, allowing it to melt completely. If the sauce is too thick, add a tablespoon of the reserved pasta water until you reach your desired consistency. Finally, add the cooked pasta back to the skillet, tossing to coat evenly. Add the chicken back in and gently stir until everything is beautifully combined.
Success Tips
- Ensure the chicken is cooked through by using a meat thermometer; it should read 165°F.
- Don’t rush the sauce; let it simmer to develop flavor and achieve a creamy texture.
- Adjust the thickness of the sauce with reserved pasta water as needed.
How to Serve
Dairy free chicken Alfredo can be served warm, garnished with fresh parsley or additional dairy-free parmesan on top. It pairs great with a side salad or garlic bread for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm the Alfredo on the stovetop over medium heat, adding a splash of broth or nondairy milk to help bring back the creaminess.
Frequently Asked Questions
1. Can I use regular pasta instead of gluten-free?
Yes, you can use regular pasta if you do not require a gluten-free option.
2. Is this recipe suitable for meal prep?
Absolutely! This recipe stores well and can be prepared in advance for easy meal-prepping.
3. Can I add vegetables to this dish?
Yes! Feel free to include other vegetables like broccoli, bell peppers, or mushrooms for added nutrition.
4. How can I make this recipe vegan?
To make it vegan, substitute the chicken with tofu or veggies and use a plant-based protein broth.
5. What can I use instead of dairy-free parmesan?
Nutritional yeast or a homemade nut cheese can provide similar flavors and textures.
Nutrition Notes / Equivalents
The dish provides a good source of protein, fiber, and various vitamins, particularly from the chicken and spinach. The dairy-free options ensure that those with dairy sensitivity can enjoy a creamier pasta dish without discomfort.
Conclusion
Dairy free chicken Alfredo is a creamy, satisfying dish that’s straightforward to make. It’s a perfect meal for anyone looking to eat healthier without sacrificing flavor. Ready to give it a try? Follow this recipe, and you’ll be enjoying a comforting bowl of pasta in no time!
Links to Related Recipes
- Dairy Free Mushroom Risotto
- Vegan Creamy Spinach Pasta
- Gluten-Free Chicken Parmesan
- Dairy Free Garlic Bread
- Vegan Alfredo Sauce
Dairy Free Chicken Alfredo
Ingredients
For the Chicken
- 1 ¼ lbs chicken breast, diced small
- 1 ¾ tsp sweet smoked paprika
- 1 ½ tsp oregano
- 1 ½ tsp garlic powder
- ½ tsp thyme
- ½ tsp black pepper
- ½ tsp salt
For the Pasta and Sauce
- 12 oz gluten-free farfalle or any gluten-free pasta of your choice
- 4 tbsp dairy-free butter
- 2 tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- 2 cups chicken broth
- 1 ⅔ 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
Instructions
Cooking the Pasta
- Boil the gluten-free farfalle in a large pot of water according to the package directions, cooking until al dente. Drain the pasta, and reserve a bit of the pasta water.
Preparing the Chicken
- In a small bowl, add the diced chicken breast along with the seasonings: sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss well to evenly coat the chicken.
Searing the Chicken
- Heat olive oil over medium heat in a large skillet. Once hot, add the seasoned chicken. Sear for about 3 to 4 minutes on each side until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside.
Making the Sauce
- In the same skillet, add the dairy-free butter and melt it. Once melted, add the minced onion and the rest of the sauce seasonings (Italian seasoning and garlic powder), letting them simmer for about a minute.
Thickening the Sauce
- Sprinkle the gluten-free flour into the skillet, mixing well. Pour in the chicken broth and dairy-free heavy cream, stirring to combine. Add in the chopped spinach and whisk until well mixed. Allow the sauce to simmer until it becomes rich and creamy.
Combining Everything
- Stir in the dairy-free parmesan cheese until melted. If the sauce is too thick, add a tablespoon of the reserved pasta water until desired consistency. Add the cooked pasta back to the skillet, tossing to coat evenly. Finally, add the chicken back in and stir until combined.