Dairy-Free Chicken Alfredo Pasta

Indulge in the creamy, indulgent flavors of Dairy-Free Chicken Alfredo Pasta, a wholesome twist on a classic comfort dish that's perfect for those with dietary restrictions. Made with tender, golden-brown chicken breasts and gluten-free fettuccine pasta, this recipe swaps traditional dairy-based alfredo sauce for a flavorful blend of unsweetened almond milk, nutritional yeast, and a hint of lemon juice. A quick 15-minute prep time and a single skillet make the process seamless, while sautéed garlic and cherry tomatoes add bursts of freshness. Garnished with fresh parsley, this satisfying, dairy-free dinner is packed with flavor and sure to please every palate. Perfect for weeknight meals or elegant entertaining, it’s a must-try for lovers of rich Italian-inspired cuisine.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 12 ounces gluten-free fettuccine pasta
• 2 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 2 cups unsweetened almond milk
• 2 tablespoons cornstarch
• 1 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped
• 1 cup cherry tomatoes, halved

Directions

Step 1

Begin by seasoning the chicken breasts with salt and black pepper on both sides.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until the chicken is fully cooked and has a golden-brown crust. Remove the chicken from the skillet and let it rest on a cutting board.

Step 3

While the chicken is cooking, bring a large pot of salted water to a boil and cook the gluten-free fettuccine pasta according to the package instructions. Once cooked, drain and set aside.

Step 4

In the same skillet where you cooked the chicken, lower the heat to medium and add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.

Step 5

In a small bowl, whisk together the almond milk and cornstarch until the cornstarch is fully dissolved. Pour this mixture into the skillet with the garlic.

Step 6

Add the nutritional yeast, lemon juice, salt, and pepper to the skillet, stirring constantly until the sauce thickens, about 5 minutes. Make sure to scrape the bottom of the skillet to incorporate any browned bits into the sauce for extra flavor.

Step 7

Slice the rested chicken breasts into thin strips.

Step 8

Add the cooked fettuccine and sliced chicken back into the skillet with the sauce. Toss everything to coat evenly with the sauce.

Step 9

Gently fold in the halved cherry tomatoes and cook for another 2 minutes until they are slightly softened.

Step 10

Serve the Dairy-Free Chicken Alfredo Pasta hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(1368.6g)

Amount per serving	% Daily Value*
Calories	1515.6

Total Fat 48.7g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 5.2g
Cholesterol 206.4mg	0%
Sodium 3535.6mg	0%
Total Carbohydrate 184.2g	0%
Dietary Fiber 15.1g	0%
Total Sugars 8.6g
Protein 97.5g	0%

Vitamin D 175.7IU	0%
Calcium 1083.9mg	0%
Iron 13.0mg	0%
Potassium 2316.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 24.9%

Carbs: 47.1%