A rich, creamy plate of creamy fettuccine chicken alfredo.
So delicious … and so off-limits, right?
I mean, chicken alfredo on a gluten-free and dairy-free diet?
Hang on, because I’m about to deliver the best news ever.
You can still enjoy it!
Because now, with this recipe, you can make a rich and indulgent dairy-free alfredo sauce – and it’s seriously as good as the original.
I’ve dialed in an awesome recipe that passes the clean-plate test with the fam.
Added bonus: it’s made in one pot, in 20 minutes flat.
So delicious … and so off-limits, right?
I mean, chicken alfredo on a gluten-free and dairy-free diet?
Hang on, because I’m about to deliver the best news ever.
You can still enjoy it!
Because now, with this recipe, you can make a rich and indulgent dairy-free alfredo sauce – and it’s seriously as good as the original.
- No cream.
 - No cheese.
 - No butter.
 - No joke.
 
I’ve dialed in an awesome recipe that passes the clean-plate test with the fam.
Added bonus: it’s made in one pot, in 20 minutes flat.
INGREDIENTS
- 8 oz gluten-free brown rice pasta
 - 3 cloves garlic (minced)
 - 2 tbsp nutritional yeast
 - 1 cup chicken (cooked and cubed, optional)
 - 1 cup coconut milk
 - 2 tbsp olive oil
 - 2 cups veggie or chicken broth (high-protein bone broth preferred)
 - 1/2 tsp sea salt
 
INSTRUCTIONS
- Place all ingredients in a pot.
 - Cover and bring to a boil over medium-high heat.
 - Stir every 2-3 minutes, to keep the noodles from sticking to each other.
 - Remove from stove once al dente (after 12-15 minutes of cooking).
 - Garnish with parsley, if desired.
 
