The Best Dairy Free Chicken Alfredo!

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Oat milk is often cheaper and has a similar texture.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed can add a nutty flavor while being less expensive.

fettuccine pasta

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Add 3 chicken breasts to a large bowl.

Add 1 tablespoon of cooking oil, 1 teaspoon of cumin, 1 teaspoon of dried oregano, salt, 1 teaspoon of fresh minced garlic, and fresh ground black pepper to the bowl.

Mix the marinade with tongs until chicken is evenly coated.

Let the chicken marinate while preparing the pasta.

Bring a large pot of water to a boil and add enough salt to make it salty like the sea.

Add linguine pasta to the boiling water and wait for it to soften, then turn it to keep the strands submerged.

Once the pasta is done, remove the pot and strain the pasta.

Place a pan over medium heat and add high heat cooking oil.

Add the marinated chicken to the pan and sear until golden brown.

Set the cooked chicken aside to rest.

In a pan over medium heat, add cooking oil and 1 to 2 tablespoons of minced garlic; sauté for around 30 seconds until fragrant.

Add 8 ounces of white wine to the pan and cook until reduced by half.

Add 15 ounces of coconut cream to the pan and stir until well combined.

Season the sauce with salt and pepper to taste and stir again.

Grate 1/2 cup of vegan parmesan cheese into the sauce and mix until combined.

Add the cooked pasta to the sauce and toss with fresh chopped parsley using tongs.

Add the cooked chicken to the pasta and sauce mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens