Dairy-Free Fettuccine Alfredo with Chicken
This Dairy-Free Fettuccine Alfredo with Chicken is a game-changing twist on the classic Italian dish, delivering all the creamy goodness without any dairy. Tender slices of pan-seared chicken breasts are nestled in a velvety, plant-based Alfredo sauce made with unsweetened almond milk, nutritional yeast, and a touch of dijon mustard for added depth. The sauce beautifully coats the al dente fettuccine pasta, creating a rich and indulgent meal that's perfect for those with dietary restrictions or simply looking for a lighter option. Finished with fresh parsley for a vibrant pop of color and flavor, this recipe is easy to prepare in under 45 minutes, making it ideal for busy weeknights or casual entertaining. Optimize your plate with this satisfying dairy-free dinner option!
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Recipe Information
Ingredients
- 12 oz dairy-free fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1.5 cups unsweetened almond milk
- 1 cup nutritional yeast
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 1 cup chicken broth
- 1 tsp dijon mustard
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package directions until al dente. Drain and set aside.
Meanwhile, season the chicken breasts with salt and 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 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest for a few minutes before slicing into thin strips.
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté over medium heat until fragrant, about 1 minute.
In a small bowl, whisk together the almond milk and cornstarch until smooth. Add the mixture to the skillet along with the nutritional yeast, chicken broth, lemon juice, dijon mustard, salt, and pepper.
Simmer the sauce on medium-low heat, stirring constantly, until it thickens, about 5 minutes.
Add the cooked fettuccine and sliced chicken to the sauce. Toss well to coat all the ingredients with the creamy sauce.
Serve the Dairy-Free Fettuccine Alfredo with Chicken hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 4.8 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 748 mg | 58% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1572 mg | 33% | |
*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.
