Gluten Free Pasta Recipes Dairy Free Chicken Alfredo
When I first tried making a dairy free chicken Alfredo, I was skeptical. Could it really taste as creamy and comforting as the classic version? The answer surprised me, and now I’m hooked. The secret is in the sauce. By swapping heavy cream with a silky blend of cashew cream and garlic, you get that velvety richness without any dairy at all.
Cooking this dish feels like one of those little wins we all need on busy nights. The chicken cooks up tender, the pasta stays perfectly al dente, and the sauce clings to every bite. Honestly, I sometimes forget it’s both gluten free and dairy free. It just feels like real comfort food on a plate.
If you’ve been looking for gluten free pasta recipes that don’t taste like a compromise, this one checks the box. It fits right into gluten free dairy free recipes and even works well for a gluten free dairy free recipes dinner. Pair it with a fresh salad or save room for Gluten Free And Dairy Free Desserts. Trust me, this gluten free pasta recipe is one you’ll want to keep in the rotation. Out of all the dairy free recipes I’ve tested, this Alfredo makes me smile every time.
Servings: 4 servings
Ingredients
- 12 oz gluten free fettuccine or pasta of choice
- 1 lb boneless skinless chicken breast, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup raw cashews (soaked 2 hours and drained)
- 1 1/2 cups unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the gluten free pasta according to package directions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Cook chicken slices until golden and fully cooked, about 6-8 minutes. Remove and set aside.
- In the same skillet, sauté garlic until fragrant, about 1 minute.
- Blend soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, salt, and pepper until smooth.
- Pour the sauce back into the skillet, bring to a gentle simmer, then add chicken.
- Toss in the cooked pasta, stirring until evenly coated.
- Serve hot, topped with fresh parsley.