Dairy Free Chicken Alfredo
A creamy and comforting pasta dish without dairy, perfect for family gatherings or quick weeknight dinners.
Ingredients
For the sauce
- 1 cup Coconut milk Provides creaminess without the dairy.
- 1/4 cup Nutritional yeast Adds cheesy flavor without dairy.
- 2 cloves Garlic Minced, brings flavor to the sauce.
- 2 tablespoons Olive oil For sautéing and enhancing richness.
- Salt Salt To taste, enhances overall flavors.
- Pepper Pepper To taste, enhances the dish.
For the main dish
- 1 pound Chicken breast Tender and juicy, the star of the dish.
- 8 oz Pasta of your choice Gluten-free or whole grain options work well.
Instructions
Cooking the Pasta
- Start by cooking your pasta according to package instructions.
Sautéing Chicken
- While the pasta is boiling, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 2 minutes.
- Stir in the sliced chicken breast and cook until golden brown and cooked through, approximately 7-8 minutes.
Making the Sauce
- Pour in the coconut milk and sprinkle in the nutritional yeast, stirring until combined.
- Allow it to simmer for around 5 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing until evenly coated.
Notes
Don’t hesitate to get creative! Add steamed veggies, use different proteins, or spice it up as desired. Leftovers keep well in the fridge for 3-4 days.