Dairy-Free Chicken Fettuccine Alfredo (Simple & Creamy)
This is a creamy and tasty pasta recipe without any dairy! It’s perfect for people who are lactose intolerant or want a lighter version of Alfredo. We use coconut milk instead of cream and add lots of flavor with garlic, lemon juice, and shallots. If you want to skip chicken, you can add vegetables like mushrooms or tofu to make it vegetarian. Let’s make it!
Ingredients (for 4 servings)
| Ingredient | Quantity |
|---|---|
| Chicken Breasts (boneless, skinless) | 4 (about 1 inch thick) |
| Kosher Salt | 3 ½ tsp (divided) |
| Black Pepper (freshly ground) | 2 ½ tsp (divided) |
| Olive Oil | 5 tbsp (divided) |
| Fettuccine Pasta (uncooked) | ¾ lb (340g) |
| Shallot (minced) | 1 large |
| Garlic (minced) | 6 cloves |
| All-Purpose Flour | 3 tbsp |
| Coconut Milk | 13.5 oz (400ml) |
| Chicken Stock (or vegetable stock) | 1 cup (240ml) |
| Fresh Lemon Juice | 1 tbsp |
| Fresh Parsley (for garnish) | To taste (minced) |
About the Ingredients
Coconut Milk: A creamy, dairy-free milk made from coconuts. It gives the sauce a rich, smooth texture.
Shallots: A milder version of onions that add subtle sweetness and depth to the sauce.
Garlic: Adds strong aroma and flavor. Essential in Alfredo-style sauces.
Chicken Stock: Boosts the flavor of the sauce and keeps it rich.
Olive Oil: A healthy fat used to cook and add flavor.
Fettuccine: A flat pasta that holds creamy sauces really well.
Lemon Juice: Adds a fresh, tangy touch to balance the richness of the sauce.
Chicken: Adds protein and makes the meal filling. You can use breast or thigh meat.
How to Make It (Step-by-Step)
- Season chicken with 1½ tsp salt and 1 tsp pepper.
- Heat 1 tbsp olive oil in a pan and cook 2 chicken breasts at a time for 4–5 mins each side until golden and fully cooked. Repeat for remaining chicken. Keep aside and cover.
- In a large pot, boil water with salt and cook the fettuccine pasta as per packet instructions. Drain and keep aside.
- In another pan, heat 3 tbsp olive oil. Add shallots and garlic with a pinch of salt. Cook for 3–4 mins until soft.
- Add flour and mix for 3–4 mins till golden. Slowly add coconut milk and chicken/veg stock. Let it boil, then simmer for 10 mins until sauce thickens.
- Add lemon juice, remaining salt and pepper. Mix well.
- Mix the sauce with pasta and toss well.
- Cut the cooked chicken into slices and place on top of pasta.
- Garnish with parsley and serve hot. Enjoy!
Nutrition (Approx. Per Serving)
- Calories: 550–650
- Protein: High (from chicken)
- Fats: Moderate (from coconut milk & olive oil)
- Carbs: Medium (from pasta)
Tips
- You can replace chicken with mushrooms, tofu, or lentils to make it vegetarian.
- If you don’t have coconut milk, try almond or oat milk for a different taste.
- Add spinach or kale to increase nutrition.
- Use gluten-free pasta for a gluten-free version.
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