Description
A delicious dairy-free chicken Alfredo that blends rich, creamy flavors with vibrant spinach, perfect for family dinners.
Ingredients
Scale
- 1 1/4 lbs Chicken breast (diced small)
- 1 3/4 tsp sweet smoked paprika
- 1 1/2 tsp oregano
- 1 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 12 oz gluten-free farfalle
- 4 tbsp dairy-free butter
- 2 tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 cups chicken broth
- 1 2/3 tbsp gluten-free 1:1 flour
- 2 cups dairy-free heavy cream
- 2 cups chopped spinach
- 8 oz dairy-free parmesan (shredded)
- 2 tbsp pasta water (as needed)
Instructions
- Boil the gluten-free farfalle in salted water according to package instructions until al dente. Drain and reserve some cooking water.
- In a small bowl, mix the diced chicken with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt.
- Heat olive oil in a skillet over medium heat, add the seasoned chicken, and sear for about 3-4 minutes on each side until cooked through. Set aside.
- Melt dairy-free butter in the same skillet, add minced onion, Italian seasoning, and additional garlic powder, sauté for about a minute.
- Sprinkle in gluten-free flour, stir well, and scrape any browned bits.
- Gradually add chicken broth and dairy-free cream, whisk to combine. Fold in the chopped spinach and simmer for 3-4 minutes until sauce thickens.
- Stir in dairy-free parmesan until melted, then add the cooked pasta, tossing to coat. Adjust with reserved pasta water if needed.
- Fold in cooked chicken gently and serve hot.
Notes
You can substitute proteins or add vegetables based on preference. Use organic chicken for better taste.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian/Mexican Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg