Description
This recipe provides instructions for making creamy chicken alfredo without dairy or gluten.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and black pepper to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup dairy-free heavy cream alternative
- 1/2 cup dairy-free Parmesan cheese alternative, grated
- 1/2 lb gluten-free fettuccine pasta
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 3-4 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes.
- Reduce heat to low, stir in dairy-free heavy cream alternative and dairy-free Parmesan cheese alternative. Cook until cheese is melted and sauce is heated through, about 3-5 minutes, stirring occasionally.
- Meanwhile, cook gluten-free fettuccine according to package directions. Drain well.
- Add cooked chicken and drained fettuccine to the sauce. Toss to coat.
- Serve immediately, garnished with fresh parsley.
Notes
- Adjust the amount of dairy-free Parmesan cheese alternative to your taste.
- For a spicier Alfredo, add a pinch of red pepper flakes with the garlic.
- Nutritional values estimated; varies by ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American