Introduction
Welcome to a dreamy, dairy-free twist on a classic favorite: Chicken Alfredo! This creamy, indulgent dish is packed with flavor and made healthier with the addition of cauliflower. Whether you’re following a dairy-free diet or simply looking for a lighter meal, this recipe will surely delight your taste buds. With tender chicken, perfectly cooked fettuccine, and a rich, velvety sauce that’s surprisingly simple to make, this Chicken Alfredo is a comforting dish that feels like a warm hug on a plate.
Ingredients
- 1 lb chicken breast, sliced into strips
- 8 oz fettuccine pasta (or pasta of choice)
- 1 cup cauliflower florets
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh parsley, chopped (for garnish)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Directions and Instructions
- Begin by cooking the fettuccine pasta according to the package instructions. Once al dente, drain and set aside.
- In a medium pot, bring water to a gentle boil and add the cauliflower florets. Cook for about 5-7 minutes, or until they are tender. Drain well.
- In a blender, combine the cooked cauliflower, almond milk, nutritional yeast, salt, black pepper, garlic powder, and onion powder. Blend on high until you achieve a smooth, creamy consistency.
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast and season with a sprinkle of salt and pepper. Cook for approximately 6-8 minutes, or until the chicken is fully cooked and no longer pink in the center.
- Once the chicken is cooked, add the minced garlic to the skillet and sauté for an additional minute until fragrant and slightly golden.
- Pour the luscious cauliflower sauce into the skillet, stirring to combine it well with the chicken. Allow it to heat through for about 2-3 minutes.
- Toss the cooked fettuccine pasta in the skillet, mixing until every strand is beautifully coated in the creamy sauce.
- Serve your delicious dairy-free Chicken Alfredo hot, garnished with a sprinkle of freshly chopped parsley for a burst of color and flavor.
Notes or Tips
- Feel free to swap out the chicken for shrimp or vegetables for a delightful variation.
- If you’re looking for extra richness, a touch of coconut cream can enhance the creaminess of the sauce.
- This dish is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days.
Cooking Techniques
This recipe features a couple of straightforward techniques that yield delicious results:
- Sautéing: Cooking the chicken and garlic in olive oil adds depth of flavor and ensures tender chicken.
- Blending: Creating a smooth sauce from cauliflower gives it that rich, creamy texture without dairy.
FAQ
Can I use a different type of pasta?
Absolutely! Feel free to substitute with gluten-free pasta, zoodles, or any pasta of your choice.
How can I make the sauce even richer?
Add a spoonful of tahini or some cashew cream to the cauliflower sauce for an extra layer of flavor and creaminess.
Is this recipe suitable for freezing?
While the dish can be frozen, the sauce’s texture may change once thawed. It’s best enjoyed fresh.
Conclusion
Your taste buds are in for a treat with this delightful Dairy-Free Chicken Alfredo! Packed with wholesome ingredients, it’s a nutritious option that doesn’t skimp on flavor. Whether you’re cooking for a family dinner, a gathering with friends, or just treating yourself to some comforting food, this dish is sure to impress. Enjoy every creamy bite and savor the joy of cooking!