Dairy Free Chicken Alfredo (Print Version)

Rich dairy free chicken alfredo with gluten free pasta, fresh spinach, and savory herb flavors for a satisfying meal.

# What You'll Need:

→ Protein

01 - 1 lb organic chicken breast, diced

→ Spices

02 - 1 tsp Spanish smoked paprika
03 - 1/2 tsp dried oregano
04 - 1/2 tsp dried thyme
05 - 1/2 tsp garlic powder
06 - 1/2 tsp black pepper
07 - 1/2 tsp salt

→ Pasta

08 - 8 oz gluten free farfalle

→ Sauce Components

09 - 2 tbsp dairy free butter
10 - 1/4 cup minced onion, fresh or frozen
11 - 1 tsp Italian seasoning
12 - 1 tbsp gluten free all-purpose flour
13 - 1 cup low sodium chicken broth
14 - 1 cup dairy free heavy cream (coconut or oat based)
15 - 1/2 cup fresh spinach, chopped
16 - 1/4 cup dairy free parmesan cheese, shredded

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add gluten free farfalle and cook according to package instructions until al dente. Reserve 2 tablespoons of pasta water, then drain pasta and set aside.
02 - In a bowl, combine diced chicken with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss until evenly coated and let marinate briefly.
03 - Heat a skillet over medium heat with a drizzle of olive oil. Arrange chicken in a single layer and cook 3 to 4 minutes per side until golden brown and fully cooked (internal temperature 165°F). Remove chicken and keep warm.
04 - In the same skillet, melt dairy free butter over medium heat. Add minced onion, Italian seasoning, and garlic powder. Stir continuously until onions soften and release aroma, about 1 minute.
05 - Sprinkle gluten free flour over the butter and onions. Stir constantly with a whisk to form a thick paste, scraping browned bits from the pan to integrate flavor.
06 - Gradually whisk in chicken broth and dairy free heavy cream to avoid lumps. Add chopped spinach and maintain medium heat while whisking for 3 to 4 minutes until sauce is creamy and smooth.
07 - Stir in shredded dairy free parmesan until melted and sauce is glossy. Adjust thickness as desired, adding reserved pasta water if needed for a silkier consistency.
08 - Add cooked pasta to the sauce and toss gently to coat. Fold in the seared chicken, ensuring everything is heated through. Taste and adjust seasoning before serving hot.

# Additional Notes:

01 - Use a meat thermometer to ensure chicken reaches 165°F for safe consumption and optimal juiciness.
02 - Reserve pasta water to adjust sauce texture for the perfect creamy consistency.
03 - Store leftovers in airtight containers refrigerated up to three days; reheat gently adding a splash of liquid if needed.

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