Chicken Fettuccine Alfredo Gluten Free Dairy Free Recipes

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DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY



Dairy-Free Chicken Fettuccine Alfredo Recipe by Tasty image

Love creamy pasta but need a dairy-free option? Try this delicious Dairy-Free Chicken Fettuccine Alfredo recipe that uses coconut milk, garlic, lemon juice, and shallots to create a rich, flavor-packed sauce. You can even make it vegan by skipping the chicken and using vegetable stock.

Provided by Katie Aubin

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
3 ½ teaspoons kosher salt, divided, plus more to taste
2 ½ teaspoons freshly ground black pepper, divided
5 tablespoons olive oil, divded
¾ lb fettuccine pasta, uncooked
1 large shallot, minced
6 garlics, minced
3 tablespoons all purpose flour
13.5 oz coconut milk
1 cup chicken stock, or vegetable stock
1 tablespoon fresh lemon juice
fresh parsley, minced, to taste

Steps:

  • Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
  • Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
  • Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
  • Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
  • Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
  • Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 1130 calories, Carbohydrate 90 grams, Fat 57 grams, Fiber 3 grams, Protein 60 grams, Sugar 5 grams

GLUTEN FREE CHICKEN ALFREDO



Gluten Free Chicken Alfredo image

I was really surprised when one of my 11 year old daughters made this. I thought the taste of the mushroom soup would be too strong but with the parmesan cheese added the taste is simply great. I love the flavor but my husband likes that he can eat this without killing his cholesterol levels. Traditional alfredo is made of butter, cream and cheese which would be a lot harder on our hearts.

Provided by neverlivingwithout

Categories     Free Of...

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces gluten-free pasta (I like Tinkyada)
2 tablespoons butter
1 lb chicken breast, cut into bite size pieces
18 ounces cream of mushroom soup (Progresso is Gluten Free)
1/2 cup parmesan cheese
ground black pepper

Steps:

  • Prepare pasta according to directions on pkg. Drain. Heat butter in skillet over med heat. Add chicken and cook until browned, stirring often (Chicken could also be grilled). Stir in soup, cheese, pepper and pasta. Cook until mixture is hot and bubbling.

Nutrition Facts : Calories 408.4, Fat 27.4, SaturatedFat 10.6, Cholesterol 98.9, Sodium 1208.9, Carbohydrate 9.1, Sugar 2, Protein 30.6

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