Dairy-Free Chicken Alfredo Pasta
Indulge in the creamy, luxurious flavors of our Dairy-Free Chicken Alfredo Pasta, a wholesome twist on the classic comfort dish! This recipe combines tender, perfectly seared chicken breast with gluten-free fettuccine pasta, all coated in a rich, velvety sauce made from unsweetened almond milk, nutritional yeast, and a hint of zesty lemon juice. With no dairy in sight, this dish is perfect for those with dietary restrictions or anyone looking for a lighter, plant-based sauce alternative. Fresh cherry tomatoes add bursts of sweetness, while garlic and parsley elevate the dish with aromatic flair. Ready in just 45 minutes, this healthy, gluten-free, and dairy-free meal makes an ideal weeknight dinner that doesn't compromise on flavor.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 12 ounces gluten-free fettuccine pasta
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 cups unsweetened almond milk
- 2 tablespoons cornstarch
- 1 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 1 cup cherry tomatoes, halved
Instructions
Begin by seasoning the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until the chicken is fully cooked and has a golden-brown crust. Remove the chicken from the skillet and let it rest on a cutting board.
While the chicken is cooking, bring a large pot of salted water to a boil and cook the gluten-free fettuccine pasta according to the package instructions. Once cooked, drain and set aside.
In the same skillet where you cooked the chicken, lower the heat to medium and add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
In a small bowl, whisk together the almond milk and cornstarch until the cornstarch is fully dissolved. Pour this mixture into the skillet with the garlic.
Add the nutritional yeast, lemon juice, salt, and pepper to the skillet, stirring constantly until the sauce thickens, about 5 minutes. Make sure to scrape the bottom of the skillet to incorporate any browned bits into the sauce for extra flavor.
Slice the rested chicken breasts into thin strips.
Add the cooked fettuccine and sliced chicken back into the skillet with the sauce. Toss everything to coat evenly with the sauce.
Gently fold in the halved cherry tomatoes and cook for another 2 minutes until they are slightly softened.
Serve the Dairy-Free Chicken Alfredo Pasta hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 12.4 g | ||
| Protein | 192.3 g | 385% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1243 mg | 96% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3932 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
