Dairy-Free Chicken Alfredo
A rich and comforting dairy-free chicken Alfredo made with gluten-free farfalle, tender chicken, and a silky cream sauce that's perfect for weeknights.
Ingredients
For the Chicken
- 1 1/4 lbs 1 1/4 lbs chicken breast, diced small Pat dry before seasoning.
- 1 tsp 1 3/4 tsp sweet smoked paprika
- 1 tsp 1 1/2 tsp dried oregano
- 1 tsp 1 1/2 tsp garlic powder (for chicken)
- 1 tsp 1/2 tsp dried thyme
- 1 tsp 1/2 tsp black pepper
- 1 tsp 1/2 tsp salt (for chicken)
For the Sauce
- 12 oz 12 oz gluten-free farfalle (or your favorite gluten-free pasta)
- 4 tbsp 4 tbsp dairy-free butter (or oil if preferred)
- 2 tbsp 2 tbsp minced onion (or 1 small shallot, minced)
- 2 tsp 2 tsp Italian seasoning
- 1 tsp 1 tsp garlic powder (for sauce)
- 1 tsp 1/2 tsp salt (for sauce)
- 2 cups 2 cups chicken broth (low-sodium preferred)
- 1 tbsp 1 2/3 tbsp gluten-free 1:1 flour (for thickening)
- 2 cups 2 cups dairy-free heavy cream (canned coconut cream or soy-based heavy cream substitute)
- 2 cups 2 cups chopped spinach (fresh) Can substitute with kale.
- 8 oz 8 oz dairy-free parmesan, shredded Choose a melty-style brand.
- 2 tbsp 2 tbsp pasta water (as needed to thin sauce) Reserve some from cooking pasta.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Cook gluten-free farfalle according to package directions until al dente. Drain, reserve about 2 tablespoons of pasta water, and set pasta aside.
Preparing the Chicken
- In a bowl, toss the diced chicken with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt until evenly coated.
- Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the chicken and sear for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and rest.
Making the Sauce
- Reduce heat to medium-low and add the dairy-free butter to the same skillet. Once melted, add the minced onion, Italian seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Sauté for about 1 minute until fragrant.
- Sprinkle the gluten-free 1:1 flour into the skillet and stir for 30–45 seconds, scraping up any brown bits from the bottom.
- Slowly whisk in the chicken broth and then the dairy-free heavy cream. Add the chopped spinach and continue whisking. Simmer for 3–4 minutes, stirring frequently, until the sauce thickens.
- Add the shredded dairy-free parmesan and stir until melted into a smooth sauce. If the sauce seems too thick, whisk in a tablespoon of reserved pasta water at a time.
Combining and Serving
- Return the drained pasta to the skillet and toss to coat evenly in the sauce. Add the seared chicken and gently fold to combine. Serve hot.
Notes
Store leftovers in an airtight container for 3–4 days. Reheat gently with a splash of chicken broth or dairy-free cream to loosen the sauce. Avoid freezing pasta mixed with sauce.