Dairy-Free Chicken Fettuccine Alfredo

Indulge in the creamy, comforting flavors of a classic Italian favorite with this Dairy-Free Chicken Fettuccine Alfredo. Perfect for those avoiding dairy, this recipe swaps traditional heavy cream and cheese for a luscious sauce made from canned coconut milk, unsweetened almond milk, and nutritional yeast, creating a rich and velvety texture with a subtle nutty flavor. Tender, golden-brown chicken is seasoned to perfection and combined with al dente fettuccine, all brought together by a zesty splash of lemon juice and a sprinkle of dairy-free Parmesan. Ready in just 40 minutes, this dish is a wholesome, crowd-pleasing option that doesn’t compromise on flavor. Perfect for busy weeknights or special occasions, this dairy-free twist on a classic is sure to wow your taste buds while catering to dietary needs.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces fettuccine pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cloves garlic cloves, minced
• 1 cup canned coconut milk
• 1 cup unsweetened almond milk
• 0.25 cup nutritional yeast
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• 0.5 cup dairy-free Parmesan cheese, grated

Directions

Step 1

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta. Set aside.

Step 2

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Season the chicken breasts with salt and black pepper. Add them to the skillet and cook for about 6-7 minutes on each side, until cooked through and golden brown. Remove chicken from the skillet and let it rest before slicing into thin strips.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and add the minced garlic, sautéing for about 1 minute until fragrant.

Step 5

Pour in the coconut milk and almond milk, stirring to combine. Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing the flavors to meld.

Step 6

Stir in the nutritional yeast and lemon juice. If the sauce is too thick, add a bit of the reserved pasta water until reaching the desired consistency.

Step 7

Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce evenly.

Step 8

Add the sliced chicken back into the skillet and mix gently to combine.

Step 9

Sprinkle the dish with chopped parsley and dairy-free Parmesan cheese.

Step 10

Serve immediately, garnishing with additional parsley and dairy-free Parmesan if desired.

Nutrition Facts

Serving size	(1471.0g)

Amount per serving	% Daily Value*
Calories	3326.5

Total Fat 147.0g	0%
Saturated Fat 71.6g	0%
Polyunsaturated Fat 6.4g
Cholesterol 385.6mg	0%
Sodium 5032.5mg	0%
Total Carbohydrate 296.4g	0%
Dietary Fiber 14.3g	0%
Total Sugars 19.9g
Protein 216.9g	0%

Vitamin D 92.4IU	0%
Calcium 792.3mg	0%
Iron 16.7mg	0%
Potassium 2226.2mg	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: 39.2%

Protein: 25.7%

Carbs: 35.1%