Description
A creamy, dairy-free take on classic chicken Alfredo made with gluten-free pasta, tender seasoned chicken, and a rich, velvety sauce. Perfect for a comforting and allergy-friendly dinner.
Ingredients
- 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
- 12 oz gluten-free farfalle
- 4 tbsp dairy-free butter
- 2 tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 cups 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 the gluten-free farfalle in a large pot of salted water according to package directions until al dente. Reserve some pasta water, then drain and set aside.
- In a bowl, combine the diced chicken with paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss to coat evenly.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for 3–4 minutes per side until fully cooked (internal temperature of 165°F). Remove and set aside.
- In the same skillet, melt the dairy-free butter. Add minced onion, Italian seasoning, garlic powder, and salt. Cook for about 1 minute until fragrant.
- Stir in the gluten-free flour, mixing well and scraping up any bits from the bottom of the pan.
- Slowly whisk in the chicken broth and dairy-free heavy cream. Add chopped spinach and continue whisking. Simmer for 3–4 minutes until the sauce thickens.
- Add the dairy-free parmesan and stir until melted and smooth. Continue cooking until the sauce reaches desired consistency.
- Add the cooked pasta and toss to coat evenly. Use a bit of reserved pasta water if needed to loosen the sauce.
- Return the cooked chicken to the skillet and gently mix until everything is well combined. Serve warm.
Notes
- Use your favorite dairy-free cream and parmesan alternatives for best flavor.
- Add more pasta water gradually to adjust sauce thickness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or dairy-free milk.
- You can substitute spinach with kale or broccoli if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 95 mg
