As the crisp autumn air settles in and golden leaves crunch beneath your boots, there’s something irresistible about curling up with a warm, creamy dish that fills your kitchen with cozy comfort. That’s exactly what this One Pan Gluten Free Dairy Free Chicken Alfredo delivers. It’s a reader favorite for a reason easy to make, deeply satisfying, and completely allergy-friendly. Whether you’re cooking for your family on a weeknight or prepping ahead for the week, this dish offers everything you crave in a single skillet. No mess, no compromise just nourishing, wholesome flavor.
This simple one-pan pasta is a creamy dream without any gluten or dairy. It’s made with pantry staples and fresh ingredients, so anyone can enjoy it, regardless of dietary needs. Plus, it’s endlessly versatile (just like my gluten free one-pot green chili chicken rice source). Let’s dive into this comforting bowl of Alfredo goodness.
One Pan Gluten Free Dairy Free Chicken Alfredo
Equipment
- large nonstick or cast-iron skillet
- wooden spoon or spatula
- measuring cups and spoons
- cutting board and knife
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2.5 cups unsweetened plain almond milk (or other dairy-free milk)
- 1.5 cups gluten-free penne or fettuccine
- 1 tbsp nutritional yeast (optional)
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried basil or Italian seasoning
- 0.25 cup unsweetened dairy-free cream (coconut or oat-based)
- 2 tbsp tapioca or arrowroot starch
- 2 tbsp water (for slurry)
- fresh parsley, for garnish
Instructions
- In a large skillet, heat olive oil over medium-high. Add sliced chicken and sear for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Lower heat to medium. Add minced garlic to the same pan and stir for 30 seconds. Pour in almond milk, scraping any browned bits. Add nutritional yeast, onion powder, basil, salt, and pepper.
- Add gluten-free pasta to the pan. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Stir in dairy-free cream. Mix tapioca or arrowroot with water to create a slurry, then stir it in. Let simmer 2–3 minutes until thickened.
- Return cooked chicken to the pan. Let it all bubble together for another minute. Garnish with fresh parsley and serve hot.
Notes
Nutrition
Ingredients for One Pan Gluten Free Dairy Free Chicken Alfredo
Here’s everything you need for this cozy skillet recipe:
Main Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 ½ cups unsweetened plain almond milk (or other dairy-free milk)
- 1 ½ cups gluten-free penne or fettuccine (brown rice or lentil-based pasta works great)
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried basil or Italian seasoning
- ¼ cup unsweetened dairy-free cream (coconut cream or oat-based)
- 2 tablespoons tapioca or arrowroot starch mixed with 2 tablespoons water (slurry)
- Fresh parsley, for garnish
Step-by-Step Instructions
1. Sear the Chicken
In a large nonstick or cast-iron skillet, heat olive oil over medium-high heat. Add sliced chicken and cook for 3–4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
2. Sauté Garlic & Start the Sauce
Lower heat to medium. In the same pan, add minced garlic and stir for 30 seconds. Pour in the almond milk, scraping up any golden bits. Stir in nutritional yeast, onion powder, basil, salt, and pepper.
3. Cook the Pasta
Add your gluten-free pasta straight to the pan. Cover and simmer for about 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
4. Thicken the Alfredo
Stir in your dairy-free cream. Then slowly drizzle in the starch slurry while stirring, and let it simmer for 2–3 minutes until the sauce thickens into a rich, silky texture.
5. Finish & Serve
Return the cooked chicken to the pan. Let everything bubble together for another minute. Serve hot, topped with chopped parsley. Optional: a sprinkle of vegan parmesan.
Need more chicken dinner ideas? Try my quick gluten free chicken stir fry next!
Tips for Success
Choose the Right Pasta
Stick with sturdy, short-cut gluten-free pasta that holds up during simmering. Brown rice penne, chickpea fusilli, or even lentil-based fettuccine work wonderfully.
Simmer Low & Slow
To prevent clumping or sticking, stir the pasta every few minutes and simmer gently. Don’t boil rapidly—slow heat creates creamy magic.
One Pan = Easy Cleanup
Make sure you use a pan large enough to hold everything comfortably this keeps it from overflowing and helps everything cook evenly. My sheet pan chicken fajitas follow the same simplicity.
Delicious Variations
Add Veggies
Toss in broccoli florets, spinach, or peas during the last 5 minutes of simmering. You’ll sneak in extra nutrients and color.
Make It Vegan
Swap chicken for sautéed mushrooms or chickpeas. Add a touch of smoked paprika to deepen the flavor.
Cheesy Boost
If you’re craving more “cheesy” flavor, double the nutritional yeast or stir in a spoonful of your favorite vegan cream cheese.
Spice It Up
Add crushed red pepper flakes or a dash of cayenne for heat. It pairs beautifully with the creamy sauce.
Want more dairy-free comfort food? Check out my cottage cheese Alfredo variation a fun spin with extra protein!
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Freezer:
This dish doesn’t freeze well due to the starch-based sauce separating. For best texture, enjoy it fresh or within a few days.
To Reheat:
Warm on the stovetop over low heat with a splash of almond milk to loosen the sauce. Stir gently until warmed through.
Why Everyone Loves This One Pan Alfredo
Readers love this One Pan Gluten Free Dairy Free Chicken Alfredo because it’s:
- Cozy, creamy, and hearty perfect for fall or anytime you need comfort
- Completely gluten- and dairy-free without sacrificing flavor
- Easy to prep with only one pan to wash
- Full of clean ingredients that feel good in the body
If you’re a fan of simple dinners like my one pan lemon herb salmon or crave Italian-style comfort like easy gluten free pesto pasta, this recipe will absolutely earn a spot on your rotation.
FAQs
Can I use coconut milk in place of almond milk?
Yes, just be sure to use the light version unless you want a richer, slightly sweet flavor.
Can I make this with zoodles or spaghetti squash?
Not in the same pan—the water content is too high. But you can make the sauce separately and toss it with zoodles for a lower-carb option.
What’s the best dairy-free cream?
Coconut cream or a thick oat-based option like Oatly works well. Avoid anything sweetened.
Is this recipe kid-friendly?
Absolutely! It’s mild, creamy, and packed with flavor they’ll love no one misses the dairy.
Conclusion
This One Pan Gluten Free Dairy Free Chicken Alfredo is the ultimate no-fuss comfort meal. Whether you’re cooking for allergy needs or just want a healthier take on a creamy classic, this recipe brings everyone to the table. It’s warm, welcoming, and wildly satisfying. Cozy up, grab your skillet, and let this weeknight hero win over your heart.