Dairy-Free Olive Garden Chicken Alfredo

Indulge in the creamy comfort of this Dairy-Free Olive Garden Chicken Alfredo, a healthier twist on a classic favorite. Perfectly seasoned chicken breasts pair beautifully with tender fettuccine coated in a luscious, dairy-free Alfredo sauce made from coconut milk, almond milk, and nutritional yeast for a cheesy, velvety finish. A touch of fresh lemon juice and minced garlic elevate the flavors, while a cornstarch slurry ensures the sauce is thick, rich, and satisfying. Ready in just 45 minutes, this one-pan recipe is both weeknight-friendly and crowd-pleasing. Topped with fresh parsley for a vibrant garnish, this dish brings the indulgent taste of Olive Garden right to your table—completely dairy-free! Keywords: dairy-free Alfredo sauce, Olive Garden copycat recipe, chicken fettuccine, healthy comfort food.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless skinless chicken breasts
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 12 ounces Fettuccine pasta
• 1 tablespoon Olive oil
• 4 cloves Minced garlic
• 1 cup Coconut milk (full-fat, canned)
• 1 cup Unsweetened almond milk
• 0.25 cup Nutritional yeast
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Chopped fresh parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Season the chicken breasts with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder on both sides.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.

Step 3

Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions. Drain and set aside.

Step 4

In the same skillet used for the chicken, add 1 tablespoon of olive oil and minced garlic. Sauté for about 1-2 minutes until fragrant.

Step 5

Add the coconut milk, almond milk, nutritional yeast, and lemon juice to the skillet. Stir to combine and bring to a simmer over medium heat.

Step 6

In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this mixture into the simmering sauce, stirring constantly until the sauce thickens, about 3-4 minutes.

Step 7

Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the sauce, adjusting seasoning to taste.

Step 8

Slice the cooked chicken breasts into thin strips.

Step 9

Add the cooked fettuccine pasta and sliced chicken back to the skillet, gently tossing to coat with the sauce.

Step 10

Serve the Dairy-Free Olive Garden Chicken Alfredo topped with chopped fresh parsley for garnish. Enjoy!

Nutrition Facts

Serving size	(1316.5g)

Amount per serving	% Daily Value*
Calories	2851.2

Total Fat 121.2g	0%
Saturated Fat 61.1g	0%
Polyunsaturated Fat 7.7g
Cholesterol 295.8mg	0%
Sodium 4240.3mg	0%
Total Carbohydrate 282.3g	0%
Dietary Fiber 20.4g	0%
Total Sugars 20.9g
Protein 161.2g	0%

Vitamin D 105.2IU	0%
Calcium 562.5mg	0%
Iron 14.2mg	0%
Potassium 1972.6mg	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: 38.1%

Protein: 22.5%

Carbs: 39.4%