Description
This Creamy Dairy Free Chicken Alfredo is a luscious and comforting pasta dish made without any dairy products. Featuring tender chicken breast strips cooked to golden perfection and coated in a rich, creamy sauce crafted from almond and coconut milks, nutritional yeast, and tapioca starch, this recipe offers all the indulgence of classic Alfredo without the dairy. Perfect for anyone seeking a dairy-free, flavorful meal, this dish is enhanced with Italian herbs, dairy-free cheese (optional), and fresh parsley garnish, served over perfectly cooked fettuccine pasta.
Ingredients
Scale
Protein
- 1 lb (450g) boneless, skinless chicken breast, sliced into strips
Vegetables & Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Fresh parsley, chopped for garnish
Liquids
- 1 cup (250ml) unsweetened almond milk
- 1 cup (240ml) unsweetened coconut milk
- 1/4 cup (60ml) vegetable or chicken broth
- 2 tbsp olive oil
Dry Ingredients & Seasonings
- 3 tbsp nutritional yeast
- 2 tbsp tapioca starch (or cornstarch)
- 1 tsp Italian seasoning
- Salt and pepper to taste
Optional
- 1/4 cup (60g) dairy-free cheese shreds (optional)
Pasta
- 12 oz (340g) fettuccine pasta, uncooked
Instructions
- Cook the Pasta: Boil water and cook the fettuccine pasta following package instructions until al dente. Drain the pasta and set it aside for later use.
- Heat the Skillet: In a large skillet, warm 2 tablespoons of olive oil over medium heat to prepare for cooking the chicken.
- Cook the Chicken: Add the sliced chicken breast to the skillet, season with salt and pepper, and cook for 5-7 minutes until the chicken is fully cooked through and has turned golden brown. Remove the chicken from the skillet and set aside.
- Sauté the Onion: In the same skillet, add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent and soft.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Add Liquids: Pour in the unsweetened almond milk, coconut milk, and vegetable or chicken broth. Stir to combine all the ingredients.
- Make the Sauce: Sprinkle in the nutritional yeast, tapioca starch, Italian seasoning, salt, and pepper. Whisk continuously until the sauce thickens, which should take about 4-5 minutes.
- Add Dairy-Free Cheese (Optional): If using dairy-free cheese shreds, add them now and stir until the cheese melts into the sauce.
- Combine Chicken and Sauce: Return the cooked chicken strips to the skillet, stirring to evenly coat them in the creamy sauce.
- Toss with Pasta: Add the cooked fettuccine pasta into the skillet and toss everything together until the pasta is fully coated and the ingredients are well combined.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top as a garnish before serving warm for a delicious dairy-free meal.
Notes
- You can substitute tapioca starch with cornstarch if preferred for thickening the sauce.
- The dairy-free cheese is optional but adds extra creaminess and flavor if used.
- Ensure the almond and coconut milk are unsweetened to maintain the intended flavor profile.
- Adjust seasoning with salt and pepper according to your taste preference.
- For a vegetarian version, omit the chicken and add sautéed mushrooms or steamed vegetables.
