Chicken Alfredo

Dairy-Free, Egg-Free, Peanut-Free, Fish-Free, Shellfish-Free


Main Course

Prep Time:

15 Minutes

Cook Time:

40 Mintues






Kristina Koslosky


Dairy-free Chicken Alfredo with bacon is a deliciously creamy dish and a definite date night go-to!


    8 oz. fettuccine
    2 lb. boneless chicken breasts
    1 tsp. salt
    1/3 tsp. pepper
    2 tbsp. olive oil
    4 tbsp. vegan buttery spread
    2 garlic cloves, minced
    2 tbsp. flour
    2 cups almond milk
    ½ cup vegan Parmesan cheese
    1 lb. bacon, cooked & crumbled


1. Make noodles according to package instructions. Reserve 1 cup of cooking water.
2. Dice the chicken into 1 inch pieces or 2 inch strips. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
3. Heat olive oil in skillet. Cook the chicken for 5 minutes, flip, and cook for another 5 minutes until both sides are golden brown. Once cooked through, remove from pan and set aside.
4. Heat 2 tbsp. vegan buttery spread in pan. Add garlic. Sauté for 1 minute until garlic is fragrant. Add in 2 tbsp. flour and another 2 tbsp. vegan buttery spread. Cook for 1 minute until flour starts to brown.
5. Slowly add the almond milk, stir constantly to combine. Add in vegan Parmesan cheese and combine. Toss in chicken. Cook for 5 minutes or until sauce starts to thicken.
6. Serve chicken Alfredo over pasta. And of course, top with extra bacon and more vegan Parmesan cheese!
    • Substitute noodles with whole wheat/vegetable-based noodles.
    • Add broccoli or spinach for both flavor and nutrients.
    • Gluten free option: Substitute noodles with a gluten free option.
    • Meat free option: Substitute meat with tofu or vegetables. My favorite go-to would be broccoli, spinach, and a squash + zucchini ribbon cut combination.


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