Quick & Easy Dairy Free and Gluten Free Chicken Alfredo
Who doesn’t like Alfredo sauce? I’ll wait. Would you believe me if I told you that you can make a Dairy Free and Gluten Free Chicken Alfredo – that tastes like “the real thing”?
I’m pretty sure it’s one of the most universally loved sauces. It’s rich, creamy & one of my all time favorite comfort foods. It can be used in pasta, on pizza or even to tip your bread in (try it, I dare you).
But what if you’re lactose intolerant or dairy free?!
I recently transitioned into a dairy-free, gluten-free lifestyle. For the most part, it’s been easy to cut them out. But what happens when you crave a big, hearty bowl of pasta!?
You bust out your apron and get creative! Today we’re making dairy free and gluten free chicken alfredo!
Dairy Free, Gluten Free Chicken Alfredo Recipe
I finally nailed down the perfect dairy-free, gluten-free Alfredo recipe! And I kid you not, if I fed it to you with a blindfold on, you would have no idea that it wasn’t “the real thing”. It’s so rich and creamy. And packed with tons of alfredo-y flavor!
The best part that is that it’s super fast & easy to make and only requires a couple ingredients!
You can easily make the recipe without chicken and it’s 100% vegan! If you’re not gluten free, just opt for standard noodles! It’s a totally flexible recipe depending on your diet.
To make the recipe totally gluten free, pick a gluten free pasta. My favorite GF pasta brand is Cappello’s. Their fettuccine is amazing and tastes like fresh, homemade pasta (but is paleo, GF and grain free). I bought mine from Whole Foods, but you can find it on their website and Amazon.
Alfredo Sauce Ingredients
- 1 bag of frozen or fresh riced cauliflower
- chicken or vegetable stock
- minced garlic
- vegan parmesan cheese
- ghee or olive oil
You can easily use either fresh or frozen riced cauliflower. Either way, you’ll just wanted to follow the directions on the bag to cook it. It doesn’t matter if you microwave it or steam it, the goal is to just make sure it’s soft.
If you’re vegan or vegetarian, opt for vegetable stock. If not, chicken stock works well! It’s totally your preference.
I also recommend adding vegan parmesan. You can omit it from the recipe and it’s still super tasty. But adding the vegan parmesan definitely takes it to the next level. My favorite vegan parmesan is from VioLife Foods. Not only is it dairy free, it’s also soy free and tastes exactly like “real” parmesan cheese.
Just an FYI, this recipe is Whole 30 & Paleo APPROVED.
Other Ingredients You’ll Need to Make Dairy Free and Gluten Free Chicken Alfredo
- gluten free or regular fettuccine noodles
- peas (fresh or frozen)
- spinach (fresh or frozen)
- 1/2 onion chopped
- mushrooms
- garlic
- 2 chicken breasts (optional)
- olive oil
- salt & pepper.
Directions
- In a large pan, heat up about one tablespoon of olive oil. While the pan is heating up, cut your chicken breasts into small bite sized pieces. Throw the chicken into the pan and cook thoroughly and until slightly browned on both sides.
- Next, add you onion and mushrooms. Cook for about 3 minutes or until the onions start to become clear.
- Add garlic to taste (I recommend about 1 tablespoon of chopped garlic). Add the peas and spinach and cook until the spinach begins wilting and the peas soften. Also, Add salt & pepper to taste.
- Cook your noodles according the directions on the box.
- Heat up the riced cauliflower according to the package. Just make sure it’s soft and cooked through.
- To make the Alfredo sauce: pour the cooked riced cauliflower into a blender or food processor. Add about 1/4 cup of stock, 1/2 tablespoon of garlic and 1 tablespoon of ghee or olive oil. Blend well. Then add a pinch of salt & pepper and a small wedge (about 2 tablespoons) of vegan parmesan cheese. Blend well again. Add more stock until it reaches the desired consistency.
- Pour the Alfredo sauce over the vegetable & chickens. Then stir into the noodles.
Want more healthy recipes? Try these!
BAHAMA MAMA SUPERFOOD SHAKE RECIPE