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Dairy-Free Chicken Alfredo

A creamy, comforting pasta dish made without dairy, featuring chicken and a rich coconut or cashew cream sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz Gluten-free pasta
  • 1 lb Chicken breast Cut into pieces
Creamy Sauce
  • 1 cup Coconut milk or cashew cream
  • 2 tbsp Nutritional yeast
  • 2 tbsp Olive oil For sautéing
  • 3 cloves Garlic (minced)
  • to taste Salt
  • to taste Pepper
Garnish
  • 2 tbsp Parsley Chopped, for garnish

Method
 

Cooking Pasta
  1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
Making the Sauce
  1. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Add chicken breast pieces to the skillet and season with salt and pepper. Cook until fully cooked, about 5-7 minutes.
  3. Reduce heat and stir in coconut milk or cashew cream, and nutritional yeast. Stir until the sauce is creamy and heated through.
Combining
  1. Add the cooked pasta to the skillet and mix until well combined, ensuring the pasta is coated with the sauce.
  2. Serve warm, garnished with fresh parsley.

Notes

Timing is key: Make sure your pasta is ready around the same time as your sauce for perfect warmth and flavor. For a different twist, replace chicken with shrimp or veggies. Consider adding red pepper flakes for a spicy kick.