Dairy-Free Olive Garden Chicken Alfredo
Craving the comforting decadence of Olive Garden’s iconic Chicken Alfredo but need a dairy-free twist? This Dairy-Free Olive Garden Chicken Alfredo recipe combines tender, golden-seared chicken breast with velvety fettuccine coated in a rich, creamy sauce made from coconut milk, almond milk, and nutritional yeast—a perfect alternative to traditional dairy-based Alfredo. Infused with fragrant garlic, a hint of fresh lemon juice, and thickened to perfection with a cornstarch slurry, this recipe delivers all the indulgence without compromising dietary needs. Ready in under 45 minutes, it’s an ideal weeknight dinner that balances wholesome ingredients with restaurant-quality flavor. Top it with fresh parsley for an elegant finish and serve up comfort in every bite!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 12 ounces Fettuccine pasta
- 1 tablespoon Olive oil
- 4 cloves Minced garlic
- 1 cup Coconut milk (full-fat, canned)
- 1 cup Unsweetened almond milk
- 0.25 cup Nutritional yeast
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Chopped fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Season the chicken breasts with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions. Drain and set aside.
In the same skillet used for the chicken, add 1 tablespoon of olive oil and minced garlic. Sauté for about 1-2 minutes until fragrant.
Add the coconut milk, almond milk, nutritional yeast, and lemon juice to the skillet. Stir to combine and bring to a simmer over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this mixture into the simmering sauce, stirring constantly until the sauce thickens, about 3-4 minutes.
Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the sauce, adjusting seasoning to taste.
Slice the cooked chicken breasts into thin strips.
Add the cooked fettuccine pasta and sliced chicken back to the skillet, gently tossing to coat with the sauce.
Serve the Dairy-Free Olive Garden Chicken Alfredo topped with chopped fresh parsley for garnish. Enjoy!
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 20.9 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 562 mg | 43% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1973 mg | 42% | |
*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.
