Try this delightful Dairy-Free Chicken Fettuccine Alfredo recipe to satisfy your cravings for creamy pasta without any dairy. It's a mouthwatering, easy-to-make dish that combines the luxurious flavors of coconut milk, aromatic garlic, zesty lemon juice, and the subtle sweetness of shallots to create a sauce that's rich and bursting with flavor. If you want to make this dish vegan-friendly, simply skip the chicken and opt for hearty vegetables like kale and mushrooms or plant-based protein alternatives like tempeh, beans, lentils, or tofu. Substitute chicken broth with vegetable stock to maintain the depth of flavor without compromising on the dairy-free aspect.
Quick Info
⏱️ 45 min • 🍽️ 4 servings • ⭐ 90%
Nutrition
835 cal • 62g protein • 82g carbs • 28g fat
Tags
[North American] • [Dairy-Free] • [Healthy] • [Easy] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein]
Ingredients
- 4 boneless, skinless chicken breasts, about 1-inch thick
- 3½ teaspoons kosher salt, divided, plus more to taste
- 2½ teaspoons freshly ground black pepper, divided
- 5 tablespoons olive oil, divided
- ¾ pound uncooked fettuccine pasta
- 1 large shallot, minced
- 6 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 13.5-ounce can of coconut milk
- 1 cup chicken or vegetable stock
- 1 tablespoon fresh lemon juice
- Minced fresh parsley, to taste
Instructions Preview
- Season the chicken all over with 1½ teaspo…
- Heat 1 tablespoon olive oil in a skillet o…
- Fill a large pot with water and bring to a…
…and 5 more steps
Recipe by: Katie Aubin, Karlee Rotoly • From: Tasty
