Dairy Free Chicken Alfredo

This creamy dairy free chicken alfredo is a delicious take on classic Italian comfort food! And you’ll never believe there’s no milk, butter or cheese involved. Packed with fettuccine, veggies, chicken and a dreamy sauce, it’s an easy dinner the whole family will love. Soy free with gluten free option.

A white bowl filled with Dairy Free Chicken Alfredo and a fork.

So now that we’ve covered how to make the BEST homemade dairy free alfredo sauce, let’s talk about how to put that dreamy goodness to use.

With this easy dairy free chicken alfredo!

Coming together in 35 minutes flat, it’s a healthy yet just as delicious take on the classic Italian dish you know and love.

All without the need for any butter, cream or cheese. 

Now, I couldn’t resist loading this version up with plenty of fresh veggies for some color and added nutrition. 

BUT you could absolutely leave them off if you want more of a traditional feel (see the tips & tricks section below for more info on this).

And when served with a big ol’ salad and maybe some freezer garlic bread? You have all the makings of a FANTASTIC dinner. 

Glass bowls filled with sliced mushrooms, bell pepper and broccoli florets.

How To Make

So, let’s talk about how this simple dinner goes down.

Make the alfredo sauce. I like to do this ahead of time, but you can whip it up in your blender in 5 minutes flat. 

Cook the pasta. Next, we’ll add some fettuccine noodles to boiling water and cook until just al dente.

Saute the veggies. Meanwhile, we’ll cook an onion, garlic, bell pepper, mushrooms and broccoli in a skillet until tender to our liking.

Toss everything together. The drained pasta, some cooked chicken and our dreamy alfredo sauce all get added to the skillet with the veggies, and we’ll mix together until nice and combined.

Season with a touch of salt and pepper and dinner is served!

Homemade dairy free alfredo sauce in a liquid measuring cup.

Dairy Free Fettuccine Alfredo in an all-clad skillet with a wooden spoon.

Tips & Tricks

  1. As I mentioned above, I highly suggest making the alfredo sauce AND cooking the chicken ahead of time. This makes dinner a total breeze. 
  2. Lately, I’ve been baking my chicken breasts in the oven to keep things easy (at 350ºF for about 30 to 35 minutes or until the internal temp registers 165ºF). BUT you can also just saute them in a skillet before proceeding with the recipe if cooking the night of. 
  3. Now, you can absolutely add less veggies to taste. Along those lines, if you don’t want any veggies, I would still encourage you to use the onion and garlic as they add flavor to the final dish. 
  4. Want to add a bit of kick? Top with red pepper flakes to taste.
  5. And finally, if you’re looking to keep this low carb, I think it would be delicious with either spaghetti squash or zoodles instead of the actual pasta. 

How To Store

Fridge: Let the pasta cool to room temperature then transfer to an airtight container. It will keep for about 4 days in the fridge.

Two white bowls filled with Dairy Free Chicken Pasta.

Additional Dairy Free Dinner Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Dairy Free Chicken Alfredo

Dairy Free Chicken Alfredo

Yield: about 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This creamy dairy free chicken alfredo is a delicious take on classic Italian comfort food! And you’ll never believe there’s no milk, butter or cheese involved. Packed with fettuccine, veggies, chicken and a dreamy sauce.


  • 12 ounces fettuccine pasta (or pasta of choice)*
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, sliced
  • 1 (8 ounce) package baby bella mushrooms, sliced
  • 2 cups chopped broccoli florets
  • 1 batch dairy free alfredo sauce
  • 1 pound boneless skinless chicken breasts, cooked and sliced
  • lemon zest and / or fresh chopped parsley, for garnish (optional)


  1. Bring a large pot of lightly salted water to a boil. Add in the fettuccine and cook until al dente, according to the package directions. Drain, reserving the pasta water for later.
  2. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
  3. Add in the bell pepper, mushrooms and broccoli florets, and cook for about 6 to 8 minutes, or until the veggies are tender to your liking. Remove from the heat
  4. Add the drained pasta, alfredo sauce and chicken to the skillet. Toss to combine, adding some of the reserved pasta water if needed to achieve your desired consistency. 
  5. Taste and season with additional salt / pepper (I usually add about ½ teaspoon or so more salt), then serve immediately garnished as desired.


*To keep this gluten free - use your favorite gluten free pasta. 

See the tips & tricks section in the post above for substitution ideas and other helpful info!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 64mgSodium: 188mgCarbohydrates: 41gFiber: 6gSugar: 6gProtein: 36g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.