Healthy Chicken Fettuccine Alfredo made gluten-free and dairy-free ready in 30 minutes or less! This simple recipe requires only 7 basic ingredients, comes together lightning quick, and is so creamy! I’m willing to bet you won’t be able to tell it’s gluten-free and dairy-free!
Gluten-free, dairy-free, nut-free, creamy, luscious and delicious, this Chicken Fettuccine Alfredo recipe uses straightforward clean ingredients to concoct a feel-good healthy pasta recipe that closely resembles the original version.
Traditional chicken alfredo is made with heavy cream and parmesan cheese for the sauce. The recipe is actually remarkably simple, which may come as a surprise given how decadent it is.
In making this recipe gluten-free and dairy-free, I swap out the noodles for my favorite gluten-free fettuccine noodles and I make the sauce primarily with full-fat canned coconut milk.
The combination of creamy coconut milk and tangy garlic and rice vinegar is what gives this dairy-free chicken alfredo recipe its cheesy flavor.
I have seen other dairy-free homemade alfredo sauce recipes using soaked cashews or steamed cauliflower for the sauce, which are great ideas too! I just love the flavor and simplicity of coconut milk and have found great success with it in pasta recipes.
Take, for example, my Gluten-Free Dairy-Free Ground Beef Stroganoff and my 30-Minute Gluten-Free Dairy-Free Creamy Chicken Pasta.
Let’s discuss the ingredients used in this homemade chicken fettuccine alfredo recipe. Each one fills a specific role!
Healthy Chicken Fettuccine Alfredo Ingredients:
Fettuccine Pasta Noodles: Use your favorite brand of gluten-free pasta noodles (I use brown rice fettuccine noodles). For those of you who are grain-free, use cassava flour noodles for a paleo option.
Avocado Oil: Used to cook the chicken, we use avocado oil because of its high smoke point and its neutral flavor. If you prefer, you can use olive oil.
Chicken: Boneless skinless chicken breasts are chopped then pan-cooked to create perfectly tender juicy chicken that has a lovely golden-brown crisp on the outside. Use 1 pound of peeled and deveined shrimp if you’d like to make shrimp alfredo.
Fresh Garlic: Many traditional recipes do not call for garlic cloves. We use it here in combination with rice vinegar to create the tang we would be getting from the parmesan cheese. You can replace the fresh garlic with 2 teaspoons of garlic powder if need be.
Full-Fat Canned Coconut Milk: Used in place of heavy whipping cream for the sauce, full-fat canned coconut milk provides that incredible silky thick sauce. The flavors from the garlic and the rice vinegar mask the subtle flavor of coconut milk and the three ingredients together make the sauce taste like it was made with cream and cheese.
Don’t replace the full-fat canned coconut milk with any other non-dairy milk from a carton as it won’t be creamy enough to make a rich, delicious sauce.
Rice Vinegar: The tang we need to mimic the flavor of alfredo sauce. Without the vinegar, the sauce would taste creamy but not “cheesy” like classic alfredo. The vinegar ensures we get that full palate experience.
Ground Nutmeg: Fresh grated nutmeg brings a warmth and subtle undertones that round out the meal. Don’t go overboard on the nutmeg (unless you love it), because it can become overpowering quickly.
Sea Salt & Black Pepper: Enhancing all of the flavors such that the meal feels cozy and cohesive, sea salt is a miracle in adding flavor to food. Salt the pasta to your personal taste. Pepper always gives a nice subtle bite without a lot of heat.
Optional Change-Ups: If you do aged cheese, feel free to add in 1 cup of grated parmesan cheese.
Let’s make it!
How to Make Gluten-Free Dairy-Free Chicken Fettuccine Alfredo:
Bring a full pot of salted water to a boil and cook the noodles according to the package instructions. After the noodles have finished cooking, strain them into a colander and set aside until ready to use. I typically cook mine 1 to 2 minutes less than the package directions specify to keep the noodles al dente.
While the water is boiling and noodles are cooking, prepare the rest of the recipe.
Heat the avocado oil in a large skillet over medium-high heat. Once the skillet is sizzling hot, add the chopped chicken and spread the pieces of chicken into an even layer. Season chicken with salt. Allow the chicken to sit undisturbed for 3 to 4 minutes, or until it turns golden-brown. Give the chicken a good stir and allow it to cook for another 4 to 5 minutes undisturbed or until the pieces are richly golden-brown and cooked through. Transfer the chicken to a bowl and place the skillet back over the heat on the stove top.
Add the chopped garlic to the skillet and sauté for 1 to 2 minutes over medium heat.
Pour in the canned coconut milk and bring the mixture to a full boil. Stir in the rice vinegar, sea salt, and nutmeg and continue cooking at a gentle boil for 3 to 5 minutes.
Transfer the cooked chicken and cooked noodles to the skillet with the sauce and stir well until all of the noodles are coated. At first, it will appear as though there is too much sauce, but the noodles will soak up the sauce and thicken it in about 10 minutes.
If desired, serve with lemon wedges for a drizzle of fresh lemon juice.
Serve the chicken alfredo in bowls with your choice of side dishes. Roasted Brussels Sprouts with Garlic and Lemon are a great accompaniment.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
If you love healthy pasta recipes, also try my Mediterranean Shrimp Pasta and my Rigatoni Pasta with Bolognese Sauce.
That’s it for this easy pasta dish! Yummy creamy pasta and an awesome recipe and a family favorite for any weeknight!
Healthy Chicken Fettuccine Alfredo
Ingredients
- 12 ounces gluten-free fettuccine noodles
- 2 boneless skinless chicken breast about 1.5 lbs
- 3 Tbsp avocado oil
- 2 15-oz. cans full-fat coconut milk
- 5 cloves garlic minced
- 4 Tbsp rice vinegar
- 1/2 tsp ground nutmeg to taste
- 1 tsp sea salt to taste
Instructions
- Bring a full pot of salted water to a boil and cook the noodles according to the package instructions. After the noodles have finished cooking, strain them into a colander and set aside until ready to use. I typically cook mine 1 to 2 minutes less than the package directions specify to keep the noodles al dente.
- While the water is boiling and noodles are cooking, prepare the rest of the recipe. Heat the avocado oil in a large skillet over medium-high heat. Once the skillet is sizzling hot, add the chopped chicken and spread the pieces of chicken into an even layer. Season chicken with salt. Allow the chicken to sit undisturbed for 3 to 4 minutes, or until it turns golden-brown. Give the chicken a good stir and allow it to cook for another 4 to 5 minutes undisturbed or until the pieces are richly golden-brown and cooked through. Transfer the chicken to a bowl and place the skillet back over the heat on the stove top.
- Add the chopped garlic to the skillet and sauté for 1 to 2 minutes over medium heat.
- Pour in the canned coconut milk and bring the mixture to a full boil. Stir in the rice vinegar, sea salt, and nutmeg and continue cooking at a gentle boil for 3 to 5 minutes.
- Transfer the cooked chicken and cooked noodles to the skillet with the sauce and stir well until all of the noodles are coated. At first, it will appear as though there is too much sauce, but the noodles will soak up the sauce and thicken it in about 10 minutes.
- If desired, serve with lemon wedges for a drizzle of fresh lemon juice. Serve the chicken alfredo in bowls with your choice of side dishes. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
And the garlic…?
@David Thomas, five cloves in step 3 you will find it