Creamy, Dreamy, Dairy-Free Chicken Alfredo
A comforting, creamy pasta dish featuring chicken, coconut milk, and nutritional yeast, perfect for quick meals and family gatherings.
Ingredients
Main Ingredients
- 8 oz Gluten-free pasta Any shape as per preference
- 1 lb Chicken breast Sliced
- 1 cup Coconut milk or cashew cream Use coconut milk for creaminess
- 2 tbsp Olive oil For cooking
- 3 cloves Garlic (minced) Adds flavor
- 1 tbsp Nutritional yeast Optional for a cheesy flavor
- to taste Salt
- to taste Pepper
- for garnish Parsley Fresh
Instructions
Preparation
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Toss in the sliced chicken breast and cook until no longer pink.
Cooking
- Pour in coconut milk or cashew cream, stirring well to combine.
- Add nutritional yeast, salt, and pepper to taste. Let the sauce simmer until it thickens slightly.
- Mix in the cooked pasta, ensuring every strand is coated in the creamy sauce.
- Serve warm, garnished with parsley.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, add a splash of water or more coconut milk for creaminess. For added nutrition, toss in some spinach or broccoli.