Description
This Dairy-Free Chicken Alfredo is a luscious, comforting dinner that proves you don’t need heavy cream or cheese to make a rich pasta sauce. By using full-fat coconut milk and nutritional yeast, this recipe creates a velvety, savory sauce that clings perfectly to gluten-free fettuccine. Topped with golden pan-seared chicken, it is a wholesome, allergy-friendly meal the whole family will love.
Ingredients
— The Pasta & Chicken —
8 oz (225g) gluten-free fettuccine or penne pasta
1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips or bite-sized pieces
2 tablespoons olive oil, divided
1 teaspoon garlic powder
Salt and black pepper to taste
— The Dairy-Free Alfredo Sauce —
1 can (13.5 oz) full-fat coconut milk (shake well before opening)
4 cloves garlic, minced
¼ cup nutritional yeast (provides the cheesy flavor)
1 tablespoon fresh lemon juice
1 teaspoon onion powder
1 teaspoon dried parsley (or fresh)
1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
Fresh parsley for garnish
Instructions
1. Cook Pasta: Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions until al dente. Drain and set aside (save a splash of pasta water just in case).
2. Season Chicken: While the water boils, toss the chicken strips with 1 tablespoon of olive oil, garlic powder, salt, and pepper.
3. Sear Chicken: Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, flipping halfway, until golden brown and cooked through. Remove chicken from the pan and set aside.
4. Sauté Garlic: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant (do not burn).
5. Make Sauce: Pour in the full-fat coconut milk. Whisk in the nutritional yeast, lemon juice, onion powder, dried parsley, salt, and pepper. Bring to a gentle simmer.
6. Thicken: Whisk in the cornstarch slurry. Continue to simmer for 2–3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
7. Combine: Return the cooked chicken and the drained pasta to the skillet. Toss gently with tongs until everything is evenly coated in the creamy sauce. If the sauce is too thick, add a tablespoon of hot water.
8. Serve: Garnish with fresh parsley and extra black pepper. Serve immediately.
Notes
Coconut Milk: You must use canned ‘full-fat’ coconut milk for the richness. Carton coconut milk is too watery. The garlic, nutritional yeast, and lemon juice effectively mask the coconut flavor.
Nutritional Yeast: This is the secret ingredient for dairy-free cheese flavor. It adds a savory, nutty, ‘cheesy’ depth that you can’t get from milk alone.
Pasta: Gluten-free pasta absorbs sauce quickly. It is best to serve this dish immediately. If reheating, add a splash of water or broth to loosen the sauce.
Vegetables: Feel free to add steamed broccoli or peas to the sauce for extra nutrients.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 2
- Sodium: 380
- Fat: 24
- Saturated Fat: 16
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 28
- Cholesterol: 75