Dairy Free Chicken Fettuccine Alfredo
Savor the nostalgia of classic Fettuccine Alfredo with this dairy-free version that’s both delicious and healthier. Ready in just 30 minutes!
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!