Creamy, garlicky, and loaded with tender seasoned chicken and wilted spinach over perfectly cooked pasta, this Dairy Free Chicken Alfredo tastes so close to the real thing that nobody at the table will believe there's not a drop of dairy in it. I started making this after my niece was diagnosed with a dairy sensitivity and I refused to let her miss out on one of the most comforting pasta dishes there is. The sauce comes together with dairy-free butter, cream, and parmesan, and it turns silky and rich in a way that genuinely surprised me the first time I made it. The whole dish is ready in 25 minutes, which makes it just as practical as it is delicious.
If creamy, cozy dinners are your thing, my Boursin Chicken and Crispy Chicken Bacon Ranch Wraps are two more recipes worth keeping close for busy weeknights.
why you'll love this Dairy Free Chicken Alfredo
Classic Dairy Free Chicken Alfredo is one of those dishes that feels off-limits the moment dairy becomes a problem. Every store-bought dairy-free Alfredo sauce I tried was either too thin, too sweet, or missing that savory depth that makes the original so satisfying.
So I built this one from scratch, testing the ratio of dairy-free butter, cream, and parmesan until the sauce had that thick, velvety texture that clings to the pasta the way it's supposed to. It took a few tries, but this version is genuinely the one I make on repeat now.
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Dairy Free Chicken Alfredo ingrediants
Here's everything that goes into this dish, with a quick note on each one.
See Recipe Card Below This Post For Ingredient Quantities
For the Chicken
- Chicken breast: Cutting the chicken small means it sears fast and cooks evenly in just a few minutes per side. Smaller pieces also distribute throughout the pasta more evenly in every bite.
- Sweet smoked paprika: Gives the Dairy Free Chicken Alfredo a warm, slightly smoky depth and a beautiful reddish color on the outside.
- Oregano: A classic Italian herb that seasons the chicken and echoes the Italian seasoning used in the sauce.
- Garlic powder: Savory and aromatic, it builds flavor into the Dairy Free Chicken Alfredo before it even hits the pan.
- Thyme: Adds a subtle earthy note that rounds out the spice blend nicely.
- Black pepper: Essential seasoning. Don't skip the salt on the chicken, it makes the whole dish taste more cohesive.
For the Pasta and Sauce
- Gluten-free farfalle: Cook it al dente and rinse it in cold water after draining to keep it from getting too soft while the sauce comes together. Any gluten-free pasta shape works here.
- Dairy-free butter: The fat base of the sauce. It creates richness and helps the onion and seasonings bloom properly.
- Minced onion: Sautéed briefly in the butter, it adds a quiet savory sweetness to the sauce base without being obvious.
- Italian seasoning: A blend of herbs that gives the sauce its classic, comforting flavor profile.
- Garlic powder: More garlic in the sauce layers the flavor deeper and gives it that true Alfredo character.
- Salt: Seasons the sauce base before the liquid goes in.
- Chicken broth: Adds savory depth to the sauce and helps build a rich, flavorful base before the cream goes in.
- Gluten-free 1:1 flour: Thickens the sauce slightly and gives it body. A gluten-free 1:1 blend works seamlessly here without any gummy texture.
- Dairy-free heavy cream: This is what makes the sauce genuinely luscious. Look for an oat-based or coconut-based dairy-free heavy cream for the best texture and flavor.
- Chopped spinach: Wilts into the sauce beautifully and adds color and a mild freshness. It disappears into the dish enough that even picky eaters rarely notice.
- Dairy-free parmesan: Melts into the sauce and adds that sharp, salty, savory flavor that makes Alfredo taste like Alfredo. Shred it yourself for the smoothest melt.
- Reserved pasta water: A small splash loosens the sauce if it gets too thick after the pasta goes in. The starch in the water helps the sauce cling to the pasta.
How to Make Dairy Free Chicken Alfredo
Twenty-five minutes, one skillet after the pasta is done, and dinner is ready.
Cook the pasta: Boil the gluten-free farfalle in a large pot of salted water according to package directions for al dente. Drain, rinse briefly in cold water to stop the cooking, and set aside. Reserve a small cup of pasta water before draining.
Season the chicken: In a mixing bowl, toss the diced Dairy Free Chicken Alfredo with the paprika, oregano, garlic powder, thyme, black pepper, and salt until every piece is evenly coated.
Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned Dairy Free Chicken Alfredo and sear for 3 to 4 minutes per side until golden on the outside and fully cooked to 165°F (74°C) on the inside. Transfer to a plate and set aside.
Start the sauce: In the same skillet, melt the dairy-free butter over medium heat. Add the minced onion, Italian seasoning, garlic powder, and salt. Sauté for about 1 minute, just until fragrant.
Add the flour: Stir in the gluten-free flour and scrape the bottom of the skillet to incorporate it fully. This step thickens the sauce and gives it body.
Build the sauce: Slowly pour in the chicken broth and dairy-free heavy cream, whisking continuously. Add the chopped spinach. Keep whisking for 3 to 4 minutes until the sauce is smooth, creamy, and just starting to thicken.
Melt in the parmesan: Add the shredded dairy-free parmesan and stir until it's completely melted into the sauce. Let it simmer until the sauce reaches the consistency you like, thicker for a richer coating, a little looser if you prefer it lighter.
Toss the pasta: Add the cooked pasta to the skillet and toss to coat everything in the sauce. If the sauce looks too thick, add reserved pasta water one tablespoon at a time until it loosens to the right texture.Dairy Free Chicken Alfredo
Return the chicken: Add the seared Dairy Free Chicken Alfredo back to the skillet and stir gently so everything gets coated in that creamy sauce. Serve warm immediately.
Easy Substitutions
- Dairy-free heavy cream: Coconut cream, oat-based cream, or cashew cream all work. Full-fat coconut cream gives the richest result, though it adds a very mild coconut note.
- Dairy-free parmesan: Nutritional yeast stirred in at the end adds a similar cheesy, savory flavor if you can't find dairy-free parmesan.
- Gluten-free farfalle: Any gluten-free pasta shape works, penne, rigatoni, or fettuccine all hold this sauce well.
- Gluten-free flour: Arrowroot powder or cornstarch can substitute at about half the amount for thickening the sauce.
- Chicken breast: Boneless chicken thighs are juicier and work just as well here. Adjust the cooking time slightly since thighs need a minute or two longer.
- Spinach: Baby kale or arugula are great swaps. Both wilt nicely into the warm sauce.
Equipment
- Measuring cups and spoons
- Mixing bowl
- Large pot
- Large skillet
- Whisk
- Strainer
- Plate for cooked chicken
Storage Tips
Refrigerator: Store in an airtight container for up to 3 days. The sauce will thicken as it cools.
Reheating: Warm gently in a saucepan over medium-low heat, adding a small splash of dairy-free cream or chicken broth to loosen the sauce. The microwave works too in 1-minute intervals, stirring between each one.
Freezing: Freezing is not recommended for this recipe. Cream-based dairy-free sauces tend to separate when thawed, which affects both the texture and appearance.
Make-ahead tip: The seasoned chicken can be cooked a day ahead and refrigerated. The sauce is best made fresh, but it comes together so quickly that it's easy to build while the pasta boils.
Ways to Serve This Pasta
This dish is a full meal on its own, but a few simple additions round it out nicely.
- With a side of warm crusty gluten-free bread for dragging through the extra sauce in the bowl.
- Alongside a crisp green salad with lemon vinaigrette, the acidity cuts through the richness of the Alfredo sauce beautifully.
- Paired with a bowl of Seafood Bisque for a cozy dinner spread that feels genuinely restaurant-worthy.
- Served next to the Loaded Taco Potato Bowls at a casual family dinner where everyone wants something different and satisfying.
Top Tip
Don't skip rinsing the gluten-free pasta. Gluten-free pasta continues cooking from its own heat after draining. A quick cold rinse stops that and keeps the texture from going soft by the time the sauce is ready.
Whisk the sauce continuously. Once the broth and cream go in, keep whisking. It prevents lumps and helps the sauce emulsify into something smooth and silky.
Shred your own dairy-free parmesan. Pre-shredded dairy-free cheese often has coatings that prevent it from melting cleanly. Shredding from a block gives you a much smoother sauce.
Use a meat thermometer. Diced Dairy Free Chicken Alfredo can look done on the outside before it's cooked through. A quick check to 165°F saves you from any guessing.
FAQ
What Dairy Free Chicken Alfredo sauce is dairy free?
Most traditional Dairy Free Chicken Alfredo sauces are made with heavy cream and parmesan, so they're not dairy free. For a Dairy Free Chicken Alfredo sauce recipe, the key is swapping in dairy-free butter, a plant-based heavy cream, and a good dairy-free parmesan. This easy dairy free chicken Alfredo uses all three and the result is genuinely creamy and rich without any dairy at all.
Is Alfredo considered dairy?
Classic Dairy Free Chicken Alfredo sauce is made with butter and parmesan cheese, both of which are dairy products. So yes, traditional Alfredo is a dairy-based dish. This gluten-free dairy-free chicken Alfredo recipe replaces both with plant-based alternatives so it's completely free of dairy while still delivering that same creamy, cheesy flavor.
What can I use as a substitute for milk in Alfredo?
For a creamy result, dairy-free heavy cream is the best substitute in Alfredo sauce. Options like oat-based cream, coconut cream, or cashew cream all work well. Dairy-free chicken Alfredo with almond milk or oat milk can also work, though the sauce will be thinner and may need a little extra flour to reach the right consistency.
Can I eat chicken Alfredo if I'm lactose intolerant?
Traditional chicken Alfredo contains both butter and parmesan, which are high in lactose. For a lactose free chicken Alfredo recipe, swapping those ingredients for dairy-free alternatives, as this Dairy Free Chicken Alfredo does, makes it completely safe for anyone with lactose intolerance. All the flavor, none of the discomfort.
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Dairy-Free Chicken Alfredo
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Drain the pasta and reserve 2 tablespoons of pasta water.
- Combine the diced chicken with paprika, oregano, garlic powder, thyme, black pepper, and salt in a mixing bowl.
- Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 3-4 minutes per side until cooked through and internal temperature reaches 165°F. Transfer to a plate.
- In the same skillet, melt the dairy-free butter over medium heat. Stir in onion, Italian seasoning, garlic powder, and salt; cook for about 1 minute.
- Sprinkle the gluten-free flour over the butter mixture and whisk continuously, scraping the bottom of the skillet to prevent lumps.
- Gradually pour in the chicken broth and dairy-free cream while whisking. Add the chopped spinach and continue whisking until smooth. Simmer for 4-5 minutes until sauce thickens.
- Stir in the dairy-free parmesan cheese until fully melted and incorporated. Continue cooking until the sauce reaches your preferred consistency.
- Add the cooked pasta to the skillet and toss to coat thoroughly. Add reserved pasta water 1 tablespoon at a time if needed to loosen the sauce.
- Return the cooked chicken to the skillet and gently fold to ensure everything is evenly coated with sauce.
- Serve warm and enjoy!
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