Dairy-Free Classic Chicken Alfredo
Indulge in the rich, creamy decadence of Dairy-Free Classic Chicken Alfredo, a game-changing take on the beloved comfort food favorite. Perfect for those seeking a lactose-free alternative, this recipe features tender, perfectly seasoned chicken breasts paired with al dente fettuccine, all smothered in a velvety dairy-free Alfredo sauce made with almond milk, coconut cream, and nutritional yeast for a bold, cheesy flavor. A touch of fresh garlic, lemon juice, and parsley rounds out the dish with bright and aromatic notes. Ideal for weeknight dinners or a special gathering, this satisfying and wholesome twist on traditional chicken Alfredo is both easy to prepare and irresistibly delicious. Dairy-free, creamy pasta recipes have never tasted this good!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons dairy-free butter
- 3 units garlic cloves, minced
- 2 cups unsweetened almond milk
- 1 cup unsweetened coconut cream
- 1 cup nutritional yeast
- 2 tablespoons cornstarch
- 0.5 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces fettuccine pasta
- 2 tablespoons chopped fresh parsley
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and set aside to rest.
In the same skillet, add dairy-free butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.
In a separate bowl, whisk together unsweetened almond milk, unsweetened coconut cream, and nutritional yeast until well combined.
Return the skillet to medium heat and slowly pour in the almond milk mixture, whisking continuously.
In a small bowl, mix cornstarch with chicken broth to create a slurry. Slowly add this to the cooking mixture, whisking continuously until the sauce thickens, about 5-7 minutes.
Stir in lemon juice and adjust seasoning with more salt and pepper if needed.
Meanwhile, cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
Slice the cooked chicken breasts into thin strips.
Add the cooked pasta to the sauce, tossing to coat evenly.
Top with sliced chicken and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 293.4 g | 107% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 20.3 g | ||
| Protein | 276.2 g | 552% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1027 mg | 79% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3354 mg | 71% | |
*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.
