Name: Dairy‑Free Chicken Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb chicken breast, thinly sliced; 1 tbsp olive oil; Salt and pepper, to taste; 12 oz fettuccine (gluten-free or regular); 1 tbsp olive oil (for pasta); 1 cup raw cashews (soaked for 4+ hours or boiled for 10 minutes); 1 ½ cups unsweetened coconut milk (from a can); ½ cup water (plus more for soaking cashews if needed); 3 tbsp nutritional yeast; 1 tbsp lemon juice; 1 tsp onion powder; 1 tsp garlic powder; ½ tsp salt (more to taste); ¼ tsp black pepper; Chopped parsley (optional, for garnish)

Why You’ll Love Dairy‑Free Chicken Alfredo Recipe

Everyone can eat it: No dairy, no gluten, but full of classic Alfredo flavor.
Rich and creamy texture: Even without butter and cream, the sauce holds beautifully.
Simple ingredients: You probably already have most of what you need.
One‑skillet friendly: Minimal fuss, easy cooking and cleanup.
Comfort in a bowl: It gives all the cozy pasta vibes without the usual heaviness.

Ingredients

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

For the Chicken

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

For the Pasta & Sauce

Gluten‑free pasta (farfalle recommended, or another short textured pasta)
Dairy‑free butter
Minced onion
Italian seasoning
Garlic powder
Salt
Chicken broth
Gluten‑free 1:1 flour
Dairy‑free heavy cream
Chopped spinach
Dairy‑free shredded Parmesan
Reserved pasta water (optional, to thin sauce)

Directions

Cook the pasta in salted boiling water until al dente according to package directions. Drain, reserving a little pasta water, and set aside.
In a bowl, toss the diced chicken with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt until evenly coated.
Heat 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 the chicken from the pan and set aside.
In the same skillet, melt the dairy‑free butter. Add minced onion, Italian seasoning, garlic powder, and salt; sauté or simmer for about 1 minute to release the aromas.
Sprinkle in the gluten‑free flour, stirring and scraping the bottom of the pan, to form a roux.
Gradually add chicken broth and dairy‑free heavy cream while whisking until smooth. Then stir in chopped spinach. Let the sauce simmer and whisk for 3–4 minutes until it thickens and becomes creamy.
Stir in the dairy‑free Parmesan until fully melted and incorporated. Continue cooking and stirring until the sauce reaches your desired thickness.
Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, stir in a tablespoon or so of reserved pasta water to loosen it.
Return the cooked chicken to the skillet, gently stirring so everything is coated in sauce.
Serve hot and enjoy.

Servings and timing

This recipe yields 4 servings.
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time from start to finish is about 25 minutes.

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 and warm gently, stirring occasionally until heated through. Alternatively, microwave individual portions in short bursts, stirring in between.

FAQs

How do I know when the diced chicken breasts are fully cooked?

The most reliable method is to use a meat thermometer — the internal temperature should reach 165 °F (about 74 °C).

What does “al dente” pasta mean?

Al dente literally means “to the tooth.” The pasta should be cooked until tender but still firm to bite, not mushy.

What if my sauce becomes too thick?

Stir in a tablespoon (or more, if needed) of reserved pasta water to thin it out and loosen it.

Can I use a different protein instead of chicken?

Yes — shrimp, pork, steak, or even plant‑based proteins can work well in place of chicken.

Can I substitute a different pasta shape?

Absolutely. Use any short or textured pasta (penne, rigatoni, rotini, etc.) to help the sauce cling well.

Can I skip the spinach or substitute another vegetable?

Yes — you can omit the spinach or swap it with broccoli florets, sautéed mushrooms, or other greens.

What can I use instead of dairy‑free heavy cream?

You can try enriched oat, soy, or almond cream alternatives (if available), or reduce part of the broth and add extra dairy‑free butter for richness.

Can I make this recipe vegan (no chicken)?

Yes. Simply omit the chicken or replace it with tofu, tempeh, or a plant‑based “chicken” substitute.

What if I can’t find dairy‑free Parmesan?

You can omit it or use a dairy‑free grated “Parmesan-style” cheese alternative. The sauce may be slightly lighter in texture but still flavorful.

Why does the sauce sometimes separate after reheating?

Because plant‑based creams and emulsions can break when overheated or frozen, the texture can separate. That’s why gentle reheating is best and freezing is discouraged.

Conclusion

This dairy‑free chicken Alfredo proves that you don’t need traditional cream or cheese to get a rich, comforting pasta experience. With simple substitutions and smart technique, you get a dish that’s creamy, full of flavor, and suitable for those avoiding dairy or gluten. It’s quick enough for a weeknight, yet satisfying enough to feel like a treat. Enjoy!