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Close-up of golden-brown seared chicken breast slices on top of Dairy-Free Chicken Alfredo pasta.

Dairy-Free Chicken Alfredo with Pan-Seared Chicken

This Dairy-Free Chicken Alfredo features al dente fettuccine in a velvety ivory sauce. Topped with golden-brown pan-seared chicken, coarse black pepper, and fresh parsley, it's a decadent, dairy-free meal that tastes like a restaurant classic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American-Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz fettuccine pasta 340g
  • 1 lb chicken breast 450g, sliced thin
  • 1.5 cups full-fat coconut milk 350ml, canned
  • 3 tbsp nutritional yeast 15g
  • 4 cloves garlic minced
  • 2 tbsp olive oil 30ml
  • 1 tsp black pepper coarse ground
  • 1/4 cup fresh flat-leaf parsley 10g, finely minced

Equipment

  • 1 Large Skillet Heavy-bottomed for better searing.
  • 1 Pasta Pot

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup of pasta water before draining.
Sear the Chicken
  1. Heat oil in a skillet over medium-high heat. Add chicken slices in a single layer. Sear for 4-5 minutes per side until golden-brown sear marks appear. Remove and set aside.
Prepare the Sauce
  1. In the same skillet, sauté garlic for 1 minute. Add coconut milk and nutritional yeast. Simmer for 5-7 minutes until the sauce becomes a thick, velvety ivory color.
  2. Toss the fettuccine into the sauce. Add reserved pasta water if needed to reach desired consistency.

Notes

Ensure chicken is dry before searing for maximum crust.
Use coarse ground pepper for the signature look and flavor bite.