Description
This Dairy-Free Chicken Alfredo is a creamy, comforting pasta dish made with coconut milk and nutritional yeast instead of dairy. It’s rich, flavorful, and ready in just 25 minutes—perfect for busy weeknights or when you’re craving indulgence without the dairy.
Ingredients
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1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
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2 tbsp (30 ml) olive oil
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3 garlic cloves, minced
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1 cup (240 ml) full-fat coconut milk
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¼ cup (20 g) nutritional yeast
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8 oz (225 g) gluten-free fettuccine or pasta of choice
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Salt and pepper, to taste
Instructions
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Cook pasta according to package instructions until al dente. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add chicken and cook 6–8 minutes until golden and cooked through.
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Add garlic and sauté for 1 minute until fragrant.
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Lower heat, pour in coconut milk, and stir to combine.
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Mix in nutritional yeast, season with salt and pepper, and simmer 5–7 minutes until slightly thickened.
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Add cooked pasta to the skillet and toss until coated in sauce.
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Serve warm, with fresh herbs if desired.
Notes
Sauce thickens as it simmers; add more coconut milk if needed.
Add spinach, mushrooms, or roasted veggies for extra nutrition.
Adjust salt carefully—coconut milk sweetness varies by brand.
For vegan option, replace chicken with mushrooms, tofu, or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop sauté + simmer
- Cuisine: Italian-American