100% dairy-free and gluten-free without sacrificing flavor
Creamy Alfredo sauce that’s rich and silky
Perfectly seasoned chicken with bold, savory spices
Great for weeknight dinners—ready in about 25 minutes
Packed with protein and greens from chicken and spinach
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken 1¼ lbs chicken breast, diced small 1¾ teaspoons sweet smoked paprika 1½ teaspoons oregano 1½ teaspoons garlic powder ½ teaspoon thyme ½ teaspoon black pepper ½ teaspoon salt
For the Pasta and Sauce 12 oz gluten-free farfalle 4 tablespoons dairy-free butter 2 tablespoons minced onion 2 teaspoons Italian seasoning 1 teaspoon garlic powder ½ teaspoon salt 2 cups chicken broth 1⅔ tablespoons gluten-free 1:1 flour 2 cups dairy-free heavy cream 2 cups chopped spinach 8 oz dairy-free parmesan, shredded 2 tablespoons reserved pasta water (as needed)
Directions
Step 1 – Cook the Pasta I boil the gluten-free farfalle in a large pot according to package instructions until al dente. After draining, I set it aside and save a bit of the pasta water in case I need it later to loosen the sauce.
Step 2 – Season and Sear the Chicken In a mixing bowl, I toss the diced chicken with paprika, oregano, garlic powder, thyme, salt, and pepper. Then I heat olive oil in a large skillet and sear the chicken for 3–4 minutes per side, until golden and cooked through. Once it hits 165°F, I transfer it to a plate.
Step 3 – Build the Sauce In the same skillet, I melt the dairy-free butter and add the minced onion, garlic powder, Italian seasoning, and salt. I let the seasonings simmer for about a minute to bring out the flavor.
Step 4 – Add Flour and Liquids Next, I whisk in the gluten-free flour, making sure to scrape up any bits from the skillet. I pour in the chicken broth and dairy-free heavy cream, then stir in the chopped spinach and whisk well.
Step 5 – Melt the Cheese and Thicken Once the sauce starts to simmer, I add the dairy-free parmesan and stir until it melts completely. I let it cook until the sauce reaches the perfect creamy consistency. If it gets too thick, I stir in a bit of the reserved pasta water.
Step 6 – Combine Everything I add the cooked pasta and toss it gently in the sauce to coat it fully. Then I stir in the chicken and let everything heat through for another minute or two.
Step 7 – Serve Once everything’s combined and piping hot, I plate it up and enjoy a bowl of creamy, cozy, dairy-free Alfredo perfection.
Servings and Timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
Add Veggies I sometimes throw in sautéed mushrooms or steamed broccoli for extra texture and nutrients.
Make It Spicy A pinch of red pepper flakes or a splash of hot sauce gives this dish a great kick.
Herb Boost Fresh basil or parsley stirred into the sauce just before serving adds brightness.
Low-Carb Option Swap the gluten-free pasta for zucchini noodles or spaghetti squash for a lighter version.
Storage/Reheating
To Store I keep leftovers in an airtight container in the fridge for up to 3 days.
To Reheat I reheat gently in a saucepan over medium-low heat or in the microwave in 1-minute intervals, stirring in a splash of dairy-free milk or broth to bring back the creaminess.
Freezing Freezing isn’t recommended for this dish—the sauce can separate and lose its texture.
FAQs
What dairy-free cream works best for Alfredo sauce?
I use a dairy-free heavy cream alternative made from coconut or oat. It gives the best creamy texture without an overpowering flavor.
Can I use another pasta besides farfalle?
Yes, I’ve made this with gluten-free penne, fettuccine, and even rotini. Just adjust the cook time based on the pasta you use.
Is this recipe nut-free?
It depends on the brand of dairy-free cream and cheese used. I always check the labels, especially if I’m serving someone with allergies.
Can I prep the sauce ahead of time?
Yes, I’ve made the sauce ahead and stored it in the fridge for up to 2 days. I reheat it gently and add a splash of broth or milk to loosen it up before adding it to the pasta.
What’s the best way to make the sauce thicker?
Letting it simmer while whisking helps thicken it naturally. If needed, I add a tiny bit more gluten-free flour or let it reduce a bit longer before adding the cheese.
Conclusion
This Dairy Free Chicken Alfredo is a creamy, satisfying twist on the classic that fits perfectly into dairy-free and gluten-free lifestyles. It’s rich, packed with flavor, and comes together quickly—ideal for weeknight dinners or meal prep. I love how it proves that comfort food doesn’t have to rely on traditional cream and cheese to taste amazing.
This creamy, dairy-free chicken alfredo is rich, flavorful, and completely gluten-free — the perfect comfort dish without the dairy.
Author:Emma
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American, Italian
Diet:Gluten Free
Ingredients
For the Chicken:
1¼ lbs chicken breast, diced small
1¾ tsp sweet smoked paprika
1½ tsp oregano
1½ tsp garlic powder
½ tsp thyme
½ tsp black pepper
½ tsp salt
For the Pasta and Sauce:
12 oz gluten-free farfalle
4 tbsp dairy-free butter
2 tbsp minced onion
2 tsp Italian seasoning
1 tsp garlic powder
½ tsp salt
2 cups chicken broth
1⅔ tbsp gluten-free 1:1 flour
2 cups dairy-free heavy cream
2 cups chopped spinach
8 oz dairy-free Parmesan, shredded
2 tbsp reserved pasta water (optional, for thinning sauce)
Instructions
Cook Pasta:
Boil the gluten-free pasta according to package directions. Drain and reserve 1–2 tbsp pasta water. Set aside.
Season & Cook Chicken:
Toss diced chicken with paprika, oregano, garlic powder, thyme, salt, and pepper.
In a large skillet over medium heat, sear chicken 3–4 minutes per side, until golden and internal temperature reaches 165°F. Transfer to a plate.
Make Sauce:
In the same skillet, melt dairy-free butter. Add minced onion, Italian seasoning, garlic powder, and salt. Simmer 1 minute.
Stir in gluten-free flour to make a roux, scraping the bottom of the skillet.
Gradually whisk in chicken broth and dairy-free cream.
Add chopped spinach and whisk continuously for 3–4 minutes, until creamy.
Stir in shredded dairy-free Parmesan until fully melted.
Combine:
Add cooked pasta to the sauce and toss to coat. Use pasta water to thin if needed.
Return chicken to skillet and stir gently to combine.
Serve:
Garnish with additional Parmesan or fresh herbs if desired. Serve hot.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat or microwave in 1-minute intervals.
Freezing: Not recommended, as the sauce may separate.
Tips:
Rinse cooked pasta in cold water to stop cooking.
Always use a meat thermometer to check chicken doneness.
Clean sink and counters thoroughly after rinsing raw chicken.
