This deliciously rich & creamy dish is easy enough to make on a weeknight, yet decadent enough for special occasions. People won't believe you when you say it's dairy-free/gluten-free dinner!
What You'll need to make it:
Chicken Marinade
Chicken- We prefer boneless skinless chicken thighs, but chicken breast work well also.
Red Wine Vinegar
Olive Oil- We like to use extra virgin olive oil, although you can use regular olive oil too.
Italian Seasoning
Salt
Pepper
Granulated Onion- We prefer granulated onion to onion powder because we find that the powder would clump more when cooking as opposed to granulated.
Granulated Garlic- Same reasoning as above, it clumps less.
Dairy-Free Alfredo Sauce:
Vegan Butter (at room temp)- I like to use Country Crock Plant Butter with Olive Oil sticks, I find it at Ralph's or Smart & Final.
Gluten Free Flour of your choice- We love using Trader Joe's Gluten Free All-Purpose Flour.
Nutritional Yeast
Dairy-Free Half & Half (at room temperature)- Our go-to product for this is Ripple Half & Half Dairy-Free Alternative. I find it at Baron's Market, Ralph's, Albertsons, and Whole Foods.
Salt
Pepper
Granulated Garlic
Granulated Onion
Oregano
Parsley Flakes
Fresh Roasted Garlic- wrap a head of garlic in tin foil, drizzle with olive oil then sprinkle with salt& pepper. Roast in the oven at 350 degrees for about 30 minutes or until translucent.
Chicken Stock
Water
Gluten-Free Pasta of your choice
Equipment:
Cutting Board
Chef's Knife- I prefer either the Chef's Knife or a Santoku Knife when I am cooking but use whichever kind you are most comfortable with.
Large bowl
Tongs
Measuring Spoons/Measuring Cups
Two Sautee pans
Large pot to boil water in
Whisk
Strainer for pasta
Recipe: Dairy-Free Chicken Alfredo
Ingredients for Marinade:
2-3 chicken breasts- cut into bite size pieces.
1/4 c. red wine vinegar
2 tbsp. olive oil
2 tbsp. water
1 1/2 tsp. Italian Seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 tsp granulated garlic
1 tsp. granulated onion
Ingredients for Dairy-Free Alfredo Sauce:
3/4 vegan butter-at room temp.
1/4 c. Gluten Free Flour of your choice- We use Trader Joe's All-Purpose Gluten Free Flour.
6 tbsp. nutritional yeast
1 c. Non-Dairy Half & Half-at room temp- this helps prevent clumps in your roux or base of the sauce.
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. granulated garlic
1 1/2 tsp. granulated onion
3/4 tsp. oregano
1 tsp. parsley flakes
3 cloves roasted garlic- once cooled, smashed into a paste.
1 c. chicken stock
1/2 c. water
Directions:
Preheat your oven to 350 degrees. Make your roasted garlic by cutting off the top of a whole head of garlic and placing it in the center of a piece of tin foil. Drizzle the garlic with olive oil and sprinkle with salt & pepper, wrap the garlic in the foil and place in an oven safe baking dish. Roast for about 30 minutes or so in the oven or until garlic starts to become translucent. When done, set aside.
While the garlic is roasting, cut up your chicken into bite sized pieces and place into a large mixing bowl. Add in the ingredients for the marinade and stir well to incorporate, set aside.
In one of the large sauté pans on low/medium heat add in your vegan butter and gluten-free flour, whisk continuously as the butter melts. Slowly whisk in the half & half into the butter/flour mixture.
Next add in the Nutrional yeast, salt, pepper, granulated garlic, granulated onion, oregano, parsley flakes, and roasted garlic paste.
Stir in remaining wet ingredients of chicken stock and water. Simmer on low heat for 5 minutes. Taste and adjust flavor with salt & pepper as needed. Remove from stove and set aside.
Start to boil the water for the gluten-free pasta, salt the water.
In your remaining sauté pan, start to cook the chicken in small batches on low/medium heat. Be sure to not overcrowd the pan while cooking the chicken, you want a nice light brown color on the chicken. Continue to cook the chicken in batches, set cooked chicken aside on a paper plate with a paper towel. Make sure the temperature of the cooked chicken reaches 165 degrees.
Once the water is at a rapid boil, drop pastas in and cook according to the package.
While pasta is cooking, warm the dairy-free alfredo sauce on low and add in the cooked chicken into the sauce.
Drain the pasta, and plate it. Top with a generous helping of the alfredo sauce & chicken. Serve hot.
Serving Suggestions:
Add in some fresh blanched broccoli when serving.
Serve with your favorite gluten-free crusty bread or it pairs well with my Gluten-Free Focaccia Bread. This recipe can be found under the "Bread" tab in the recipes section.
We like to serve this normally with a gluten-free white rice elbow noodle we find only at Winco. This traps the sauce into the noodle making every bite have the perfect amount of sauce in it.
Any leftovers (there, I said that "nasty" word again!) will keep in the fridge for a week in an airtight container.
