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Dairy-Free Chicken Alfredo

A creamy, rich, and dairy-free twist on classic chicken alfredo made with coconut milk or cashew cream. Quick to make and family-friendly!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Dairy-Free, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz Gluten-free pasta
  • 1 lb Chicken breast Sliced
Sauce Ingredients
  • 1 cup Coconut milk or cashew cream Choose one based on preference.
  • 2 tbsp Olive oil
  • 3 cloves Garlic (minced)
  • 1/4 cup Nutritional yeast Gives a cheesy flavor.
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Pepper Adjust to taste.
Garnish
  • 2 tbsp Parsley Finely chopped, for garnish.

Method
 

Cooking the Pasta
  1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
Preparing the Sauce
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Add sliced chicken breast to the skillet and cook until no longer pink.
  3. Pour in coconut milk or cashew cream, stirring well.
  4. Add nutritional yeast, salt, and pepper to taste. Let the sauce simmer until it thickens slightly.
  5. Mix in the cooked pasta until well coated with the sauce.
Serving
  1. Serve warm, garnished with parsley.

Notes

Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to a month. Reheat in the microwave or on the stovetop, adding a splash of coconut milk if needed.