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Dairy-Free Chicken Alfredo

A quick and creamy dairy-free chicken Alfredo that's perfect for the whole family, made with gluten-free pasta and a luscious coconut milk or cashew cream sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Gluten-free pasta Any gluten-free pasta of choice
  • 1 lb Chicken breast Sliced into strips
  • 1 cup Coconut milk or cashew cream Choose based on preference
  • 2 tbsp Olive oil For sautéing
  • 3 cloves Garlic (minced) Enhances flavor
  • 1/4 cup Nutritional yeast Adds a cheesy flavor
  • to taste Salt Adjust seasoning to preference
  • to taste Pepper Adjust seasoning to preference
  • 1 tbsp Parsley (for garnish) Fresh parsley for serving

Method
 

Preparation
  1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Cooking
  1. Add sliced chicken breast to the skillet and cook until no longer pink.
  2. Pour in coconut milk or cashew cream, stirring well.
  3. Add nutritional yeast, salt, and pepper to taste. Let the sauce simmer until it thickens slightly.
  4. Mix in the cooked pasta until well coated with the sauce.
Serving
  1. Serve warm, garnished with parsley.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge. Reheat with a splash of water or broth. For variations, consider adding spinach, cherry tomatoes, or using sautéed mushrooms instead of chicken.