When I think back to the countless dinners I’ve shared with loved ones, one memory always stands out—a cozy evening at my grandmother’s house, where the aroma of a creamy pasta dish wafted through the air, drawing us all to the table. My grandmother was known for her indulgent Fettuccine Alfredo, rich with butter and cream, a dish that could easily make anyone’s worries melt away. It was the ultimate comfort food, served with a side of laughter and warm conversations that stretched late into the evening.
However, as I grew older and began to focus more on health and wellness, I realized that my beloved Fettuccine Alfredo, as comforting as it was, didn’t quite fit into my new lifestyle. I started experimenting in the kitchen, determined to recreate that creamy, luxurious experience but in a way that aligned with my dietary choices. After several attempts—some successful, others not so much—I finally landed on this Dairy-Free Chicken Fettuccine Alfredo recipe.
This dish brings together all the creamy goodness of the original but with a few modern twists that make it both dairy-free and utterly delicious. The combination of unsweetened cashew milk and full-fat coconut milk creates a velvety sauce that coats each strand of fettuccine perfectly, while the pan-fried chicken adds a satisfying, protein-packed bite. What I love most about this recipe is that it’s not just a healthier alternative—it’s a dish that stands on its own, rich in flavor and texture, with a hint of nostalgia.
Whenever I prepare this meal, I’m reminded of those cherished family dinners, but I’m also creating new memories with my own family, where health-conscious meals don’t mean compromising on taste. Whether you’re serving this to friends, enjoying it with your family, or just treating yourself, this Dairy-Free Chicken Fettuccine Alfredo is sure to bring a smile to your face. It’s a dish that bridges the past and the present, and I hope it finds a special place in your kitchen just as it has in mine.
Making Dairy-Free Chicken Fettuccine Alfredo
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Ingredients
- 1 pound boneless, skinless chicken breast
- 1/4 teaspoon garlic salt
- 3 tablespoons avocado oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- 1/4 cup finely chopped sweet onion
- 1/4 cup minced shallots
- 6 garlic cloves, minced
- 3 tablespoons gluten-free flour
- 1 cup chicken broth or vegetable broth
- 3/4 cup unsweetened cashew milk
- 1/4 cup canned full-fat coconut milk
- 1 tablespoon chopped fresh chives
- 1 tablespoon nutritional yeast (optional for a cheesier flavor)
- 1/4 teaspoon onion salt
- 1 package Capello’s Fettuccine Pasta (prepared according to package instructions)
Directions
- Cooking the Chicken:
Heat the avocado oil in a frying pan over high heat. Season the chicken breasts with garlic salt, black pepper, and Italian seasoning. Sear the chicken on each side for about 4-5 minutes, ensuring it reaches an internal temperature of 165°F. While the chicken cooks, begin boiling the pasta according to the package instructions. - Preparing the Sauce:
In the same pan used to cook the chicken, add the minced garlic, shallots, and sweet onion over medium-high heat. Cook until the aromatics are softened, then sprinkle in the gluten-free flour and stir to coat the vegetables evenly. - Simmering the Sauce:
Gradually add the chicken broth, cashew milk, and coconut milk to the pan, stirring constantly. Lower the heat to a simmer and let the sauce thicken. Season with additional black pepper, garlic salt, onion salt, Italian seasoning, nutritional yeast, and fresh chives to taste. - Combining Pasta and Sauce:
Once the sauce is well-seasoned, mix in the cooked fettuccine pasta, making sure it’s fully coated with the sauce. Serve the pasta topped with the sliced chicken breast, a sprinkle of black pepper, and fresh chives. Enjoy your meal!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cashew milk if the sauce becomes too thick.
Cooking Tips
To make the chicken extra juicy, let it rest for 5 minutes before slicing. For added flavor, you can marinate the chicken in a mixture of avocado oil, garlic salt, and Italian seasoning for 30 minutes before cooking.
Serving Suggestions
Serve the Dairy-Free Chicken Fettuccine Alfredo with a side of steamed vegetables, such as broccoli or green beans. A light, crisp salad with a lemon vinaigrette would also pair well with this dish.
Ingredient Substitutions
If you don’t have cashew milk, almond milk or any other unsweetened plant-based milk can be used. For a richer sauce, substitute coconut milk with a plant-based cream.
Seasonal Variations
In the summer, add fresh cherry tomatoes or grilled zucchini to the pasta for a burst of flavor. In the fall, consider adding sautéed mushrooms or roasted butternut squash to make the dish heartier.
Allergen Information
This recipe is dairy-free and gluten-free. If you’re allergic to nuts, substitute cashew milk with oat milk or another nut-free alternative.
FAQ:
How can I make the sauce creamier?
For a creamier sauce, you can increase the amount of coconut milk or add a tablespoon of plant-based cream.
Can I use a different type of pasta?
Yes, you can use any type of gluten-free pasta, such as brown rice pasta or lentil pasta, to suit your dietary preferences.
How long can I store the leftovers?
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
Is there a way to make this dish spicier?
To add some heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the sauce.
Can I prepare this recipe ahead of time?
You can prepare the sauce and chicken ahead of time and store them separately. When ready to serve, reheat the sauce and chicken, and cook the pasta fresh.
What can I use instead of nutritional yeast?
If you don’t have nutritional yeast, you can omit it or use a plant-based Parmesan alternative for a similar cheesy flavor.
Dairy Free Chicken Fettuccine Alfredo
Ingredients
- 1 pound boneless skinless chicken breast
- 1/4 teaspoon garlic salt
- 3 tablespoons avocado oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- 1/4 cup finely chopped sweet onion
- 1/4 cup minced shallots
- 6 garlic cloves minced
- 3 tablespoons gluten-free flour
- 1 cup chicken broth or vegetable broth
- 3/4 cup unsweetened cashew milk
- 1/4 cup canned full-fat coconut milk
- 1 tablespoon chopped fresh chives
- 1 tablespoon nutritional yeast optional for a cheesier flavor
- 1/4 teaspoon onion salt
- 1 package Capello's Fettuccine Pasta prepared according to package instructions
Instructions
Pan-Fried Chicken
- Start by heating a frying pan over high heat with avocado oil. Season the chicken breasts with garlic salt, black pepper, and Italian seasoning. Sear each side for about 4 1/2 minutes, ensuring the internal temperature reaches 165°F. This is the perfect moment to start boiling the pasta!
Dairy-Free Fettuccine Sauce
- In the same pan, add the minced garlic, shallots, and sweet onion over medium-high heat. For extra flavor, don't clean the pan after cooking the chicken. Once the garlic, onions, and shallots have softened, stir in the gluten-free flour. When the flour is evenly coated, pour in the coconut milk, cashew milk, and broth. Lower the heat and let the sauce gently simmer.
- Season the sauce with black pepper, garlic salt, onion salt, Italian seasoning, nutritional yeast, and fresh chives. Taste the sauce and adjust the seasoning if needed.
- Combine the cooked fettuccine with the sauce, stirring until the pasta is well-coated. Serve by topping with the pan-fried chicken, a sprinkle of black pepper, and a handful of fresh chives. Enjoy!
