Description
This Dairy Free Chicken Alfredo is a creamy, comforting pasta dish made with tender diced chicken breast, gluten-free farfalle pasta, and a rich dairy-free Alfredo sauce. The sauce is crafted using dairy-free butter, heavy cream, and shredded dairy-free parmesan, infused with Italian seasonings and fresh spinach for a nutritious twist. Perfect for anyone seeking a gluten-free, dairy-free alternative without sacrificing flavor.
Ingredients
Scale
For the Chicken
- 1 ¼ lbs chicken breast, diced small
- 1 ¾ teaspoon sweet smoked paprika
- 1 ½ teaspoon oregano
- 1 ½ teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Pasta and Sauce
- 12 oz gluten-free farfalle pasta
- 4 tablespoon dairy free butter
- 2 tablespoon minced onion
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 cup chicken broth
- 1 ⅔ tablespoon gluten free 1:1 flour blend
- 2 cups dairy free heavy cream
- 2 cups chopped spinach
- 8 oz dairy free parmesan, shredded
- 2 tablespoon pasta water, as needed
Instructions
- Prepare the Chicken: In a bowl, combine diced chicken breast with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Mix well to ensure the chicken is evenly coated with the spices.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the gluten-free farfalle pasta according to package instructions until al dente. Reserve 2 tablespoons of pasta water before draining the pasta. Set aside.
- Sauté Onion and Seasonings: In a large skillet or pan, melt dairy free butter over medium heat. Add the minced onion and cook until soft and translucent, about 3-4 minutes. Stir in Italian seasoning, garlic powder, and salt to release their flavors.
- Cook Chicken: Add the seasoned chicken to the skillet with the onions. Cook the chicken pieces until they are fully cooked through and slightly browned, about 6-8 minutes, stirring occasionally for even cooking.
- Make the Sauce Base: Sprinkle the gluten-free 1:1 flour over the chicken and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux that will thicken the sauce.
- Add Liquids: Slowly pour in the chicken broth while stirring to avoid lumps. Then add the dairy free heavy cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Incorporate Spinach and Cheese: Add chopped spinach and shredded dairy free parmesan to the sauce. Stir until the spinach wilts and the cheese melts into a creamy consistency.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing gently to coat. If needed, add reserved pasta water a little at a time to reach your desired sauce consistency.
- Final Adjustments: Taste and adjust seasoning with additional salt, pepper, or Italian seasoning as preferred.
- Serve Warm: Serve the Dairy Free Chicken Alfredo immediately, garnished with extra dairy free parmesan or fresh herbs if desired.
Notes
- Using gluten-free pasta ensures this recipe is suitable for gluten-sensitive diets.
- Reserve some pasta water to adjust the sauce thickness without diluting flavor.
- For extra flavor, consider adding crushed red pepper flakes for a mild heat.
- You can substitute frozen spinach if fresh is not available; just thaw and drain excess water before adding.
- Make sure the dairy free heavy cream and butter are ones that best suit your dietary needs and preferences.
Keywords: Dairy Free Chicken Alfredo, gluten free pasta, dairy free alfredo sauce, gluten free chicken recipe, dairy free dinner, creamy chicken pasta, healthy chicken alfredo