The creaminess of this chicken alfredo is exactly what you need to either feed a crowd, indulge for date night, or impress the in-laws. There are a lot of people that, when asked, would say chicken alfredo is their all time favorite meal. It was definitely one of mine before going gluten and dairy free. This gluten and dairy free chicken alfredo recipe is one you will want to keep saved so you can throw it together in a pinch.
The best part of about this recipe is how quickly it comes together. For the holidays, I love making a few pans of my dishes the night before so they just need to be tossed in the oven when we are about ready to eat. Hosting family, having a group of friends over, and the holidays can get stressful if you are the one preparing the meal. This is the perfect solution to that problem. You'll be able to sip a glass of wine and enjoy everyone's company, simply heat the oven and pop the pans in, and serve the meal like a true pro!
If you are looking to make this recipe full of gluten and dairy, simply swap out the gluten free flours and dairy free cheeses and butter for the real deal. The beauty of this recipe is that it swaps back and forth easily. I make this recipe when we have a group of people over in it's traditional version (then I just make a separate portion for myself) unless it's my family. My family has all sorts of allergies and sensitivities so this is great when my family comes over. The other perk of the recipe is that although it uses dairy free cheese, it really does taste creamy, rich, and delicious. If I am feeding a large crowd, I opt for the traditional version because it just makes more sense. If it's just a couple additional people, I'll make this gluten and dairy free because it really is delicious! Barilla spaghetti or fettuccine noodles are my recommendation here because they truly taste like regular pasta. There are so many brands of gluten free pasta these days, and a lot of them are great, but Barilla spaghetti and fettuccine noodles are the closest you'll find to the real deal.
Give this recipe a try and let me know what you think below! Be sure to follow me on Facebook and Instagram for daily gluten and dairy free posts as well. I'm always posting gluten and dairy free meal inspirations and would love your support. Have a wonderful day!
Ingredients:
12 ounces gluten free spaghetti or fettuccine noodles
2 chicken breasts, sliced into small, bite-sized pieces
2 cups steamed broccoli
1/4 cup dairy free butter
3 tablespoons gluten free flour
1 tablespoon minced garlic
4 cups unsweetened, non-flavored plant based milk (I use Ripple)
2 cups dairy free mozzarella cheese shreds
2 cups dairy free parmesan cheese shreds
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons pepper
2 tablespoons italian seasoning
1 tablespoons parsley
Additional salt and pepper to taste
Directions:
1. Cook pasta according to the directions on the box, but only cook until al dente. When it is done, add a little olive oil to the noodles so they do not stick together. Place in a 9x13 pan. While pasta is cooking, make the alfredo sauce.
2. Heat chicken in a large saucepan until fully cooked. Remove, and set aside.
3. Make a rue - heat butter and minced garlic in the same sauce pan and cook for 1-2 minutes, until garlic is translucent. Add gluten free flour and whisk until a paste is formed. Cook 1 more minute while whisking constantly. Slowly add in milk, 1/2 cup at a time, whisking constantly.
4. Add in 2 cups of mozzarella cheese and 1 cup of parmesan cheese shreds. Stir until melted. Add in seasonings, except parsley. Salt and pepper to taste.
5. Add chicken and steamed broccoli to the alfredo sauce and pour everything over the pasta. Top with the additional 1 cup of parmesan cheese and bake at 350 for 18 minutes, until everything is gooey and bubbly.