Description
A creamy and comforting Dairy Free Chicken Alfredo recipe that uses gluten-free pasta and dairy-free alternatives to create a rich, flavorful sauce. Perfect for those avoiding dairy but craving a classic Italian favorite. Ready in just 25 minutes, this dish combines tender seared chicken with a creamy sauce made from dairy-free butter, heavy cream, and parmesan substitute, enriched with spinach and delicious seasonings.
Ingredients
Scale
Chicken and Seasoning
- 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
Pasta
- 12 oz gluten-free farfalle
Sauce Ingredients
- 4 tbsp dairy free butter
- 2 tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 cup 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)
Instructions
- Boil Pasta: Boil the gluten-free farfalle in a large pot of water according to package directions until al dente. Drain the pasta, reserving some pasta water, then set aside.
- Season Chicken: In a small bowl, combine the diced chicken breast with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss well to coat all pieces evenly.
- Sear Chicken: Heat olive oil over medium heat in a large skillet. Sear the seasoned chicken for 3 to 4 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- Prepare Sauce Base: In the same skillet, add dairy-free butter and melt it over medium heat. Add minced onion, Italian seasoning, garlic powder, and salt. Simmer the mixture for about one minute to release the aromas.
- Add Flour: Sprinkle the gluten-free 1:1 flour into the skillet while stirring, scraping the bottom to combine and form a roux.
- Add Liquids and Spinach: Gradually pour in the chicken broth and dairy-free heavy cream while whisking continuously. Add the chopped spinach and continue to whisk.
- Simmer Sauce: Let the sauce simmer and thicken for 3 to 4 minutes, stirring occasionally, until it becomes rich and creamy.
- Add Parmesan: Stir in the dairy-free parmesan cheese until fully melted and incorporated, cooking until the sauce reaches your desired thickness.
- Toss Pasta: Add the drained pasta to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, add about a tablespoon of reserved pasta water to thin it out as needed.
- Add Chicken and Serve: Return the cooked chicken to the skillet, gently stirring to ensure everything is well coated with the creamy sauce. Serve immediately and enjoy!
Notes
- Use gluten-free pasta to keep the dish gluten-free and suitable for those with gluten intolerance.
- For best results, measure the thickness of your sauce and adjust with pasta water gradually to avoid a runny sauce.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F for food safety.
- Spinach adds a healthy boost and color but can be substituted with kale or omitted if preferred.
- Dairy-free heavy cream and butter alternatives are crucial to maintaining the dairy-free integrity of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Dairy Free Chicken Alfredo, Gluten Free Pasta, Dairy Free Recipes, Chicken Alfredo, Italian Dairy Free Recipe, Dairy Free Sauce
