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!
Nutrition
Notes
This dairy-free chicken alfredo is creamy and indulgent, yet light enough for a cozy weeknight dinner. It’s comforting, easy to prepare, and perfect for sharing with family.