Dairy-Free Chicken Fettuccine Alfredo
Indulge in creamy comfort food without compromise with this Dairy-Free Chicken Fettuccine Alfredo recipe! Perfectly tender fettuccine is tossed in a luscious, dairy-free Alfredo sauce made from creamy coconut milk, unsweetened almond milk, and a hint of nutritional yeast for cheesy depth, while juicy, golden-browned chicken adds satisfying protein. Seasoned with fresh parsley, a squeeze of lemon for brightness, and grated dairy-free Parmesan cheese, this recipe delivers all the classic flavors of traditional Alfredo while being fully dairy-free. Easy to prepare in under 40 minutes, it’s a deliciously wholesome option for family dinners, weeknight cravings, or anyone seeking a comfort food classic with a healthy twist.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 1 cup canned coconut milk
- 1 cup unsweetened almond milk
- 0.25 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 cup dairy-free Parmesan cheese, grated
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta. Set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and black pepper. Add them to the skillet and cook for about 6-7 minutes on each side, until cooked through and golden brown. Remove chicken from the skillet and let it rest before slicing into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and add the minced garlic, sautéing for about 1 minute until fragrant.
Pour in the coconut milk and almond milk, stirring to combine. Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing the flavors to meld.
Stir in the nutritional yeast and lemon juice. If the sauce is too thick, add a bit of the reserved pasta water until reaching the desired consistency.
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce evenly.
Add the sliced chicken back into the skillet and mix gently to combine.
Sprinkle the dish with chopped parsley and dairy-free Parmesan cheese.
Serve immediately, garnishing with additional parsley and dairy-free Parmesan if desired.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5032 mg | 219% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 19.9 g | ||
| Protein | 216.9 g | 434% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 792 mg | 61% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2226 mg | 47% | |
*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.
