Name: Dairy‑Free Chicken Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1¼ lbs chicken breast, diced small; 1¾ tsp smoked paprika; 1½ tsp oregano; 1½ tsp garlic powder; ½ tsp thyme; ½ tsp black pepper; ½ tsp salt; 12 oz gluten-free farfalle (or other short textured pasta); 4 Tbsp dairy-free butter; 2 Tbsp minced onion; 2 tsp Italian seasoning; 1 tsp garlic powder (for sauce); ½ tsp salt (for sauce); 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 shredded Parmesan; 2 Tbsp reserved pasta water (optional, to thin sauce); Oil for cooking

This Dairy‑Free Chicken Alfredo is a creamy, flavorful pasta dish that skips the dairy and gluten but doesn’t skimp on comfort. With juicy, seasoned chicken, tender spinach, and a velvety dairy-free Alfredo sauce tossed with gluten-free pasta, it’s a wholesome take on a classic favorite—perfect for weeknights or impressing guests without the usual allergens.

Why You’ll Love This Recipe

I love this recipe because it feels indulgent without relying on dairy or gluten. The Alfredo sauce is luxuriously creamy thanks to dairy-free heavy cream and shredded dairy-free Parmesan, making it suitable for those with dietary restrictions. I can whip this up in just about 25 minutes, and it’s satisfying enough for the whole family. It’s rich, garlicky, and layered with herbs and spices, so I never feel like I’m missing out on anything.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ¼ lbs chicken breast, diced small

1¾ tsp smoked paprika

1½ tsp oregano

1½ tsp garlic powder

½ tsp thyme

½ tsp black pepper

12 oz gluten‑free farfalle (or other short textured pasta)

½ tsp salt

4 Tbsp dairy‑free butter

2 Tbsp minced onion

2 tsp Italian seasoning

1 tsp garlic powder (for sauce)

½ tsp salt (for sauce)

2 cups chicken broth

1 ⅔ Tbsp gluten‑free 1:1 flour

2 cups dairy‑free heavy cream

2 cups chopped spinach

8 oz dairy‑free shredded Parmesan

2 Tbsp reserved pasta water (optional, to thin sauce)

Directions

I start by bringing a large pot of salted water to a boil and cooking the gluten-free farfalle until just al dente. After draining the pasta, I set aside about 2 tablespoons of the cooking water just in case I need it to loosen the sauce later.

Next, I toss the diced chicken with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt until it’s evenly coated.

In a hot skillet with a touch of oil, I sear the chicken for about 3 to 4 minutes per side until it’s golden and cooked through. Once done, I remove it from the pan.

In the same skillet, I melt the dairy-free butter and sauté the minced onion with Italian seasoning, garlic powder, and salt. After a minute, I stir in the gluten-free flour to make a roux.

I then slowly whisk in the chicken broth and dairy-free cream, letting the sauce simmer until it thickens. At this stage, I add the chopped spinach and continue stirring.

Once the sauce is creamy, I stir in the dairy-free shredded Parmesan until it melts. If the sauce gets too thick, I stir in a little reserved pasta water.

Finally, I toss in the pasta and mix until well coated, then return the chicken to the skillet. After a gentle stir to bring everything together, it’s ready to serve.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: 586 kcal per serving

Variations

Sometimes I like to mix things up by swapping the chicken for grilled shrimp or sautéed mushrooms for a vegetarian twist. If I want extra greens, I throw in some steamed broccoli or kale. I’ve also used lentil pasta or chickpea pasta when I need more protein in the meal. For a bit of spice, I add crushed red pepper flakes or a pinch of cayenne to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stovetop or in the microwave with a splash of dairy-free milk or broth to keep the sauce smooth. I try to avoid high heat to prevent the sauce from separating.

Related Recipes:

Creamy Ground Beef Alfredo Pasta

FAQs

What kind of dairy-free cream works best?

I usually use a coconut-based or oat-based heavy cream alternative that’s unsweetened. It gives a rich texture without overpowering the flavors.

Can I make this recipe ahead of time?

Yes, I often prepare the chicken and sauce a day in advance. I store them separately, then reheat and toss with freshly cooked pasta just before serving.

Is there a nut-free version of the sauce?

Definitely. I use dairy-free products that are nut-free (like oat milk-based cream or soy-based options), and I check the labels to make sure everything is safe for nut allergies.

Can I freeze the leftovers?

I don’t recommend freezing this dish because the sauce can separate once thawed. It’s best enjoyed fresh or within a few days from the fridge.

What’s the best pasta shape for this recipe?

I like using gluten-free farfalle because it holds the sauce well, but penne, fusilli, or rigatoni also work great with this creamy Alfredo.

Conclusion

This Dairy-Free Chicken Alfredo is a go-to when I need a cozy meal that feels special but doesn’t take hours to make. It checks all the boxes—creamy, hearty, and allergy-friendly—without compromising on taste or texture. Whether it’s a busy weeknight or a relaxing dinner with family, this recipe never lets me down.

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