I remember coming home on a rainy evening, the kind that makes you crave something warm and spoonable. The aroma of garlic and butter-like richness filled the kitchen and somehow made the day feel softer. A simple plate of creamy pasta can do that for me, turning ordinary moments into something comforting and small-scale joyous. Early in testing this recipe I loved how the sauce clung to every little bow tie and how the seared chicken added that cozy, homey bite.
This recipe brings all of that comfort while staying gentle on dairy, and it is called Dairy Free Chicken Alfredo. If you want a dinner that feels a little indulgent yet is straightforward enough for a weeknight, this one is it. I also like pairing it with other cozy pasta ideas like this Cajun Chicken Alfredo when I feel like a spicier night. By the time the pasta is done the whole kitchen smells like an embrace.
Kitchen Essentials You’ll Need (Dairy Free Chicken Alfredo)
There are a few tools that make this Dairy Free Chicken Alfredo feel effortless. A sturdy skillet is essential for getting a golden sear on the chicken and for building the sauce right in the same pan. A large pot will give the farfalle room to cook without sticking. A whisk helps make a silky dairy-free sauce without lumps. Finally, a solid spatula or tongs is great for tossing pasta into the sauce so every piece is coated.
- Large pot for boiling pasta
- Heavy skillet (10 to 12 inch preferred)
- Whisk and spatula or tongs
- Measuring cups and spoons
- Small bowl for seasoning the chicken
These tools save time and keep cleanup friendly. When I set them out before starting, the whole cooking session feels calmer and more enjoyable.
Why You’ll Love This Dairy Free Chicken Alfredo
This dish is a hug in a bowl. The sauce is luxuriously creamy without dairy, thanks to a dairy free heavy cream base and a dairy free parmesan that melts into a silky finish. Tiny bow-tie pastas tuck into little pockets of sauce so each forkful has a perfect balance of pasta, sauce, wilted spinach, and tender seared chicken. The seasoning on the chicken gives it a gentle smokiness while the Italian seasoning in the sauce keeps things bright.
- Flavor: Smoky sweet paprika on the chicken meets garlicky, herby sauce.
- Texture: The farfalle holds sauce in its creases and the diced chicken adds pleasant chew.
- Comfort: Warm, creamy, and satiating without feeling too heavy.
- Practicality: Ready in about 30 to 40 minutes, easy enough for busy weeknights.
You get richness without the dairy heaviness, a fast cleanup because everything comes together in one skillet after boiling the pasta, and leftovers that reheat beautifully. It’s also forgiving, which I love on nights when the kids ask for dinner at the last minute.
Dairy Free Chicken Alfredo Ingredients
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)
Below I list the main items and a few pantry staples you’ll likely use while cooking. Having them grouped makes the cook flow easier.
- 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)
Pantry notes: keep olive oil on hand for searing and an extra pinch of salt and pepper to adjust seasoning at the end. If you like your sauce thicker, add a bit more gluten free flour; if looser, stir in reserved pasta water a tablespoon at a time.
Step-by-Step Instructions
- Bring a large pot of water to a rolling boil. Salt the water generously so it tastes like the sea. Add 12 oz gluten-free farfalle and cook until al dente. You want the pasta to be tender with a slight bite. Drain the pasta, reserving about 1 cup of the pasta water, and set aside a couple of tablespoons for the sauce.
- In a small bowl, combine the diced chicken with 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, and 1/2 tsp salt. Toss until every piece is evenly coated and the chicken looks warmed by the spices.
- Heat a heavy skillet over medium heat and add a drizzle of olive oil. When the oil shimmers, add the seasoned chicken in a single layer. Let the chicken sear without moving for a couple of minutes so it develops golden edges. Flip and cook until the centers are no longer pink and the juices run clear. The chicken should be firm to the touch. Remove the chicken to a plate and keep warm.
- In the same skillet, melt 4 tbsp dairy free butter. Add 2 tbsp minced onion and the seasonings: 2 tsp Italian seasoning, 1 tsp garlic powder, and 1/2 tsp salt. Stir and let the onion soften until translucent and fragrant, about one minute. You will smell the herbs bloom and the pan will carry a warm, savory aroma.
- Sprinkle in 1 2/3 tbsp gluten free 1:1 flour and stir to create a roux. Scrape the bottom of the pan to lift any browned bits. Gradually pour in 2 cups chicken broth while whisking, then add 2 cups dairy free heavy cream. Keep whisking until the sauce becomes smooth and starts to thicken. Add 2 cups chopped spinach and simmer until the leaves wilt and the sauce coats the back of a spoon.
- Stir in 8 oz dairy free parmesan (shredded) a handful at a time until it melts into the sauce. The sauce should look glossy and feel velvety as it clings to the whisk. Taste and adjust seasoning if needed.
- Add the cooked farfalle to the skillet and toss gently with tongs so each bow tie is coated in the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until you reach a silky consistency. The pasta should glisten and the sauce should not be gluey.
- Return the seared chicken to the skillet, fold it into the pasta so the pieces nestle in, and warm everything together for a minute. Serve hot, garnished with an extra sprinkle of dairy free parmesan if you like.
Fun Variations You Can Try
- Add mushrooms: Sauté 8 ounces of sliced cremini mushrooms with the onions in step 4 for an earthy boost.
- Make it spicy: Toss in a pinch of red pepper flakes or swap smoked paprika for smoked cayenne for a smoky heat.
- Swap the green: If you do not love spinach, try 2 cups of arugula or kale. For kale, sauté a little longer so it softens.
- Richer sauce: Stir in a splash of dairy-free cream cheese or an extra half cup of dairy free heavy cream for a more decadent finish.
- Lighter version: Use 1 cup dairy free heavy cream and 1 cup unsweetened almond milk plus an extra two tablespoons of flour to maintain body.
- Vegan take: Replace chicken with crispy pan-fried tofu or seasoned jackfruit for a fully plant-based bowl.
- Herb switch: Fresh basil stirred in at the end brightens the sauce beautifully.
These swaps keep the core comfort intact while letting you personalize the dish. I often mix a couple of ideas depending on what’s in the fridge.
How I Love to Serve It
When I plate this, I scoop the farfalle and mound it neatly in the center of a shallow bowl. The little pasta pockets carry sauce so that each bite is creamy and balanced. I scatter an extra handful of shredded dairy free parmesan and a few torn basil leaves on top for color and freshness. Dinner looks homey and pretty this way.
Sides I reach for:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Roasted asparagus or green beans tossed with a little olive oil and lemon zest.
- Warm, crusty gluten-free bread when we want something to sop up sauce.
Serve it on cozy weeknights when you want to linger at the table. The textures are lovely together: silky sauce, tender chicken, and al dente pasta. I light a candle when guests come by and the meal instantly feels like a small celebration.
Helpful Tips from My Kitchen
- Season in layers. Salt the pasta water, season the chicken before searing, and taste the sauce at the end to adjust salt and pepper.
- Use reserved pasta water. It contains starch that helps bind the sauce to the pasta and smooths the sauce texture.
- Control the heat. Keep the sauce at a gentle simmer to avoid breaking it. High heat can separate dairy-free fats.
- Dice uniformly. Small, even pieces of chicken cook quickly and give a consistent bite in every forkful.
- Melt cheese slowly. Add the dairy free parmesan in batches so it incorporates smoothly and the sauce does not seize.
- Make ahead. You can cook the chicken and pasta ahead of time. Store them separately and finish the sauce when ready to serve. Toss everything together just before plating.
- Reheating: Warm gently on the stove with a splash of broth or pasta water to return the sauce to a creamy state.
These small moves make the cooking feel calmer and help you deliver a dish that tastes intentionally made.
Important Cooking Reminders
- Use separate cutting boards for raw chicken and vegetables to avoid cross-contamination.
- Ensure chicken reaches an internal temperature of 165°F to be safe and fully cooked.
- Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or pasta water to restore sauce texture.
- Avoid boiling the sauce after adding dairy free cream to prevent separation.
- Taste and adjust seasoning right before serving to ensure balance.
- If sauce is grainy, whisk in a small amount of warm broth to smooth it out.
Nutritional Information (Estimated)
This is a comforting, moderate-calorie main dish with a good balance of protein and carbs. Per serving estimate (serves 4): calories around 650 to 750 depending on the dairy-free products you use, carbs from the farfalle roughly 60 to 75 grams, fat approximately 30 to 40 grams primarily from dairy free butter and cream, and protein around 35 to 45 grams from the chicken and added dairy-free parmesan. For more precise numbers, input your exact brands into a nutrition calculator.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
Common Questions You Might Have
What dairy-free products work best here? I prefer a full-fat dairy free heavy cream for the creamiest texture and a shredded dairy free parmesan that melts well. Brands vary, so pick ones you trust. If your dairy-free parmesan is powdery, mix half with dairy-free cream cheese to help meltability.
Can I use regular pasta instead of gluten-free farfalle? Yes. Regular farfalle or any short pasta like penne or rotini works. The cooking time will change depending on the pasta; follow package directions and aim for al dente. If you want extra variety try bow-tie shapes for sauce pockets as I do. For a gluten-free but heartier bite try brown rice pasta.
How do I make this nut-free and allergy safe? Most dairy-free creams are almond or coconut based. For nut allergies, choose a coconut or oat-based dairy-free cream. Always read labels for cross-contact warnings. For added protein instead of chicken try roasted chickpeas or pan-fried tofu seasoned with the same spice mix. If you want a spicy twist, check out this cheesy Cajun bowtie version for inspiration on heat and seasoning swaps.
Conclusion
When the first spoonful of this Dairy Free Chicken Alfredo hits your lips, you get that warm, lingering comfort that brings the family back to the table. The sauce wraps around each bow tie and the chicken provides that familiar savory bite. Cooking it feels like an act of care. I love how adaptable it is and how easy it is to make weeknight dinners feel special without hours of effort. Keep the ingredients simple, taste as you go, and let the aroma guide you. If you make a pan of this, tuck a napkin in your collar and slow down for a few bites. It’s a small ritual that brings a gentle kind of joy to ordinary nights.
Print
Dairy Free Chicken Alfredo
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free, Gluten-Free
Description
A comforting and creamy dairy-free version of classic chicken alfredo, featuring savory seared chicken and gluten-free farfalle pasta.
Ingredients
- 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
- Bring a large pot of water to a rolling boil and salt it generously.
- Add 12 oz gluten-free farfalle and cook until al dente. Drain, reserving about 1 cup of pasta water.
- In a small bowl, combine diced chicken with spices: paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss until evenly coated.
- Heat a heavy skillet over medium heat with olive oil. Add the chicken in a single layer and sear until golden, then flip and cook until no longer pink.
- Remove chicken and keep warm. In the same skillet, melt dairy-free butter and add minced onion and seasonings, sautéing until softened.
- Stir in gluten-free flour to create a roux. Gradually add chicken broth and whisk until smooth, then add dairy-free heavy cream.
- Whisk until the sauce thickens, then add chopped spinach and simmer until wilted.
- Stir in dairy-free parmesan a handful at a time until melted, adjusting seasoning as needed.
- Toss cooked farfalle into the sauce, adding reserved pasta water as necessary for consistency.
- Return the chicken to the skillet and warm through. Serve hot with extra parmesan if desired.
Notes
For a richer sauce, stir in a splash of dairy-free cream cheese. Use reserved pasta water to adjust sauce thickness as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 80mg
Keywords: dairy-free, chicken alfredo, gluten-free pasta, comfort food