Description
This Creamy Dairy Free Chicken Alfredo recipe offers a rich and comforting pasta dish made without any dairy products. Using almond and coconut milk combined with nutritional yeast and tapioca starch, it creates a luscious sauce that perfectly coats tender chicken strips and fettuccine pasta, delivering a classic Alfredo flavor suitable for those avoiding dairy.
Ingredients
Scale
Chicken and Pasta
- 1 lb (450g) boneless, skinless chicken breast, sliced into strips
- 12 oz (340g) fettuccine pasta, uncooked
Sauce and Seasonings
- 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)
- Fresh parsley, chopped for garnish
Instructions
- Cook Pasta: Cook the fettuccine pasta according to the package instructions. Drain and set aside to be combined later with the sauce and chicken.
- Heat Oil: In a large skillet, heat the olive oil over medium heat to prepare for cooking the chicken.
- Cook Chicken: Add the sliced chicken breast to the skillet, seasoning with salt and pepper. Cook for 5-7 minutes until the chicken is fully cooked through and golden brown on the outside. Remove the chicken from the skillet and set aside.
- Sauté Onion: In the same skillet, add the finely chopped onion and sauté for about 2-3 minutes until the onions become translucent and soft.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until the garlic becomes fragrant, enhancing the flavor base of the sauce.
- Add Liquids: Pour in the unsweetened almond milk, coconut milk, and vegetable or chicken broth. Stir well to combine all the liquid ingredients in the skillet.
- Thicken Sauce: Sprinkle the nutritional yeast, tapioca starch, Italian seasoning, salt, and pepper into the skillet. Whisk continuously for about 4-5 minutes until the sauce thickens to a creamy consistency.
- Add Dairy-free Cheese (Optional): If using dairy-free cheese shreds, add them now and stir continuously until they melt completely into the sauce, making it even creamier.
- Return Chicken: Return the cooked chicken strips to the skillet and stir to ensure they are fully coated with the creamy sauce.
- Toss Pasta: Add the cooked fettuccine pasta to the skillet, tossing everything together to evenly distribute the sauce, chicken, and seasonings.
- Garnish and Serve: Garnish the dish with freshly chopped parsley for a pop of color and fresh flavor before serving hot.
Notes
- For a thicker sauce, increase tapioca starch slightly but be careful not to add too much to avoid a gummy texture.
- Dairy-free cheese shreds are optional but add extra richness and flavor to the sauce.
- Use gluten-free pasta if needed to make this recipe gluten-free compatible.
- Ensure to stir the sauce continuously when adding the starch to avoid lumps and achieve a smooth texture.
- Adjust seasoning with salt and pepper according to taste at the final stages for best flavor balance.
