When I first made Gluten Free Chicken Alfredo (Dairy Free Version), it was a crisp autumn evening in my New England kitchen. The leaves outside glowed burnt orange, and I missed the creamy comfort of my childhood favorite, Alfredo pasta, something I hadn’t tasted since giving up both gluten and dairy. I remembered Sunday dinners in Tuscany, where I trained as a young chef, tossing fresh fettuccine in velvety sauce with Parmigiano and butter. But after years of unexplained fatigue, I discovered my body couldn’t tolerate gluten. Eventually, dairy had to go too.
So I got to work. After dozens of tweaks and substitutions, I created a dish that captured the same creamy richness, but in a way my body, and my family, loved. Today, this Gluten Free Chicken Alfredo (Dairy Free Version) is one of the most visited recipes on my site and a staple at our dinner table. It’s rich, cozy, and comforting, without compromise. Whether you’re dairy-free, gluten-free, or just looking for a better-for-you classic, this recipe will win your heart.
Gluten Free Chicken Alfredo (Dairy Free Version)
Equipment
- skillet
- pot
- strainer
Ingredients
For the Chicken
- 2 chicken breasts thinly sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
For the Dairy-Free Alfredo Sauce
- 2 tbsp olive oil or dairy-free butter
- 4 cloves garlic minced
- 1 tbsp gluten-free flour such as rice or oat flour
- 1 1/2 cups unsweetened almond milk or oat milk
- 1/2 cup unsweetened coconut cream from a can
- 2 tbsp nutritional yeast
- salt and pepper to taste
- 1 tbsp lemon juice
- 1/4 tsp ground nutmeg optional
For the Pasta
- 8 oz gluten-free fettuccine or linguine
- fresh parsley chopped, optional garnish
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken with garlic powder, onion powder, salt, and pepper. Cook for 4–5 minutes per side, or until golden and cooked through. Set aside.
- Make the Pasta: Boil water and cook the gluten-free pasta according to package directions. Drain and set aside, reserving ¼ cup of the pasta water.
- Create the Dairy-Free Alfredo Sauce: In the same skillet, add olive oil and sauté garlic for 1 minute. Stir in gluten-free flour and cook for another minute to form a roux. Slowly whisk in the almond milk and coconut cream. Stir constantly to prevent lumps.
- Add nutritional yeast, lemon juice, salt, pepper, and nutmeg (if using). Simmer for 3–4 minutes until thick and creamy. Add reserved pasta water if needed for consistency.
- Combine: Add the cooked chicken and pasta into the sauce. Toss to coat and heat through.
- Serve & Garnish: Serve warm, garnished with chopped parsley or vegan parmesan if desired.
Notes
Ingredients for Gluten Free Chicken Alfredo (Dairy Free Version)
This Alfredo is made without dairy or gluten, but you’d never know it. Here’s what you’ll need:
For the Chicken:
- 2 chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For the Dairy-Free Alfredo Sauce:
- 2 tablespoons olive oil or dairy-free butter
- 4 cloves garlic, minced
- 1 tablespoon gluten-free flour (like rice or oat flour)
- 1 ½ cups unsweetened almond milk (or oat milk)
- ½ cup unsweetened coconut cream (from a can)
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 1 tablespoon lemon juice
- ¼ teaspoon ground nutmeg (optional)
For the Pasta:
- 8 oz gluten-free fettuccine or linguine
- Fresh parsley, chopped (optional for garnish)
Pro tip: This dish pairs beautifully with roasted veggies or a fresh side salad.
Want more cozy chicken meals like this? Check out my gluten-free chicken dinner recipes or my collection of gluten-free dairy-free chicken meals.
Step-by-Step Instructions
1. Cook the Chicken:
Heat olive oil in a skillet over medium heat. Season the chicken with garlic powder, onion powder, salt, and pepper. Cook for 4–5 minutes per side, or until golden and cooked through. Set aside.
2. Make the Pasta:
Boil water and cook the gluten-free pasta according to package directions. Drain and set aside, reserving ¼ cup of the pasta water.
3. Create the Dairy-Free Alfredo Sauce:
In the same skillet, add olive oil and sauté the minced garlic for 1 minute. Stir in gluten-free flour and cook for another minute to form a roux. Slowly whisk in the almond milk and coconut cream. Stir constantly to prevent lumps.
Add nutritional yeast, lemon juice, salt, pepper, and optional nutmeg. Simmer for 3–4 minutes until thick and creamy. If needed, add reserved pasta water for a silkier sauce.
4. Combine:
Add the cooked chicken and pasta into the sauce. Toss to coat evenly and heat through.
5. Serve & Garnish:
Serve warm, garnished with chopped parsley or a sprinkle of vegan parmesan.
Want more one-pan chicken meals? My Lemon Herb Gluten-Free Chicken Skillet is a reader favorite, especially on busy weeknights.
Tips for Success
- Don’t Skip the Nutritional Yeast: It adds cheesy depth and mimics that classic Alfredo taste without dairy.
- Use Coconut Cream, Not Milk: Coconut cream gives the sauce its silky body without tasting “coconutty.”
- Cook Pasta Just to Al Dente: Gluten-free pasta gets mushy fast. Drain it promptly and rinse if needed.
- Season in Layers: Taste your sauce before serving and adjust salt and lemon juice if needed.
Variations and Add-Ins
Make this Gluten Free Chicken Alfredo (Dairy Free Version) your own with one of these fun twists:
- Add Greens: Toss in spinach or steamed broccoli right before serving for a veggie boost.
- Make it Spicy: Add crushed red pepper flakes or a dash of cayenne.
- Use Turkey or Shrimp: Works beautifully with lean turkey breast or shrimp.
- Try Different Pasta Shapes: Penne or rotini hold sauce well for kids.
For more hearty comfort food, check out my gluten-free casseroles or this classic gluten-free meatloaf recipe.
How to Store and Reheat
Fridge:
Store leftovers in an airtight container for up to 3 days. The sauce may thicken, just add a splash of almond milk when reheating.
Freezer:
Freeze in individual portions. Reheat gently on the stovetop with added liquid.
Reheat Tip:
For best texture, reheat on the stove over low heat. Microwaving can make gluten-free pasta a bit gummy.
FAQs
1. Can I use another milk besides almond milk?
Yes! Oat milk and soy milk work well. Just make sure they’re unsweetened and unflavored.
2. Is this sauce nut-free?
It can be! Swap almond milk for oat milk or rice milk.
3. Can I prep this in advance?
You can make the sauce and chicken ahead, then reheat and toss with fresh pasta.
4. What’s a good sub for coconut cream?
Try cashew cream made from soaked blended cashews if you prefer no coconut.
Conclusion
This Gluten Free Chicken Alfredo (Dairy Free Version) delivers all the creamy comfort of the original, with none of the gluten or dairy. It’s fast, family-friendly, and full of flavor, just the way I love to cook. Whether you’re new to gluten-free living or a seasoned pro, this dish proves you never have to give up the food you love.
For more delicious weeknight winners, explore my easy gluten-free dinner recipes or try my crispy gluten-free chicken tenders