Why You’ll Love Dairy‑Free Chicken Alfredo Recipe

This dish is perfect for anyone avoiding dairy or gluten, yet still craving that indulgent Alfredo experience. It uses accessible ingredients, comes together quickly (one pot for pasta and one skillet for sauce), and offers that comforting, creamy texture that makes pasta dinners so satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken

Chicken breast, diced small
Sweet smoked paprika
Oregano
Garlic powder
Thyme
Black pepper
Salt

For the Pasta and Sauce

Gluten‑free farfalle (or other short textured noodle)
Dairy‑free butter
Minced onion
Italian seasoning
Garlic powder
Salt
Chicken broth
Gluten‑free flour (for the roux)
Dairy‑free heavy cream
Chopped spinach
Dairy‑free shredded Parmesan
Pasta water (reserved)

Directions

Boil the pasta in a large pot of salted water until al dente, according to the package directions. Drain and reserve a little pasta water.
In a small bowl, toss the diced chicken with the paprika, oregano, garlic powder, thyme, black pepper and salt so it is evenly coated.
Heat a drizzle of oil in a large skillet over medium heat. Add the seasoned chicken and sear for about 3‑4 minutes per side (or until the internal temperature reaches 165°F / 74°C). Remove chicken to a plate.
In the same skillet, melt the dairy‑free butter. Add the onion (if using) and seasonings (Italian seasoning, garlic powder, salt) and sauté briefly (~1 minute) to release flavour.
Add the gluten‑free flour to create a roux, stirring and scraping the bottom of the pan.
Slowly whisk in the chicken broth and the dairy‑free heavy cream. Add the chopped spinach. Simmer while stirring for ~3‑4 minutes until the sauce thickens and becomes creamy.
Stir in the dairy‑free Parmesan until it melts and the sauce reaches your desired consistency.
Add the drained pasta into the sauce and toss well to coat. If the sauce is too thick, add a tablespoon (or more) of the reserved pasta water to thin.
Return the cooked chicken to the skillet and gently stir everything together so the pasta and sauce are coated in chicken and flavour. Serve immediately.

Servings and timing

Servings: 4
Prep time: approx. 10 minutes
Cook time: approx. 15 minutes
Total time: approx. 25 minutes

Variations

Substitute the chicken breast with pork, steak strips, or seafood (shrimp, crab, lobster) for a different protein.
Swap the farfalle for any short textured pasta shape if desired.
Replace the spinach with broccoli florets or add sautéed mushrooms for additional texture and flavour.
For a lighter version, use half the amount of heavy cream and more broth, or add more vegetables in place of some pasta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the sauce may separate when thawed.
To reheat, place in a saucepan over medium‑low heat until heated through, stirring occasionally. Alternatively, microwave individual portions in 1‑minute intervals, stirring in between.

FAQs

How do I know when the chicken is fully cooked?

Use a meat thermometer: when the internal temperature of the chicken reaches 165 °F (74 °C), it is safely cooked through.

What does “al dente” pasta mean?

“Al dente” literally means “to the tooth” — the pasta should be tender but still with a bit of firmness in the center rather than overly soft or mushy.

How can I avoid pasta becoming mushy in the sauce?

Drain the pasta when it’s just a minute or two shy of the box timing (while still a bit firm). It will continue to cook slightly when mixed into the sauce, preventing over‑softening.

Can I use regular pasta instead of gluten‑free?

Yes — if gluten is not a concern for you, you can use your favourite regular short pasta in place of the gluten‑free version.

Is it okay to substitute the dairy‑free heavy cream with another alternative?

You can substitute with another well‑thickened non‑dairy cream substitute (such as coconut cream or a cashew cream), but the flavour and texture may vary slightly.

What happens if the sauce gets too thick?

If the sauce becomes too thick, gradually whisk in a tablespoon (or more) of the reserved pasta water until you reach your desired consistency.

Can I add vegetables into this dish?

Yes — you can mix in steamed broccoli, sautéed mushrooms, roasted bell peppers, or other vegetables of your choice to add colour and nutrients.

Is this dish freezer‑friendly?

No — freezing is not recommended because even though the recipe is dairy‑free, the creamy sauce may separate when thawed, affecting texture and mouthfeel.

How can I make this recipe spicier?

Add a pinch of red pepper flakes when you sauté the seasonings in the butter or stir in a little hot sauce at the end for a spicy kick.

What can I serve alongside this dish?

Since the dish is rich and hearty, a light side works well: think a crisp green salad, steamed or roasted vegetables (such as asparagus), or a simple vinaigrette‑dressed salad to balance the creaminess.

Conclusion

This dairy‑free chicken Alfredo is a comforting, flavour‑packed dish that doesn’t compromise on richness or texture — despite being free from dairy and gluten. Whether you’re catering to dietary needs or simply exploring lighter alternatives, this recipe delivers indulgence and simplicity in one skillet. Enjoy serving it for a weeknight dinner or a special occasion, and feel confident that everyone at the table can dig in with delight.