Gluten And Lactose Free Fettuccine Alfredo Recipes

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DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY



Dairy-Free Chicken Fettuccine Alfredo Recipe by Tasty image

Love creamy pasta but need a dairy-free option? Try this delicious Dairy-Free Chicken Fettuccine Alfredo recipe that uses coconut milk, garlic, lemon juice, and shallots to create a rich, flavor-packed sauce. You can even make it vegan by skipping the chicken and using vegetable stock.

Provided by Katie Aubin

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
3 ½ teaspoons kosher salt, divided, plus more to taste
2 ½ teaspoons freshly ground black pepper, divided
5 tablespoons olive oil, divded
¾ lb fettuccine pasta, uncooked
1 large shallot, minced
6 garlics, minced
3 tablespoons all purpose flour
13.5 oz coconut milk
1 cup chicken stock, or vegetable stock
1 tablespoon fresh lemon juice
fresh parsley, minced, to taste

Steps:

  • Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
  • Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
  • Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
  • Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
  • Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
  • Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 1130 calories, Carbohydrate 90 grams, Fat 57 grams, Fiber 3 grams, Protein 60 grams, Sugar 5 grams

GLUTEN-FREE ALFREDO SAUCE



Gluten-Free Alfredo Sauce image

This is a gluten-free Alfredo sauce. It can be used as a pasta sauce, a topping for baked potatoes, or a sauce for pizza.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 15m

Yield 2

Number Of Ingredients 7

3 tablespoons butter
½ cup heavy cream
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon garlic powder
2 pinches freshly grated nutmeg, or to taste
freshly ground black pepper to taste
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Melt butter in a heavy saucepan over medium heat. Slowly add cream, stirring until well combined, about 3 minutes. Add Parmesan cheese; cook and stir until well incorporated, about 3 minutes. Stir in garlic powder, nutmeg, and black pepper and cook for 2 minutes. Serve sprinkled with fresh parsley.

Nutrition Facts : Calories 624.5 calories, Carbohydrate 5.2 g, Cholesterol 180.1 mg, Fat 56.8 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 35.3 g, Sodium 1063.5 mg, Sugar 1 g

DAIRY-FREE FETTUCCINE ALFREDO



Dairy-Free Fettuccine Alfredo image

This Dairy-Free Fettuccine Alfredo is rich, creamy, and oh-so-satisfying!

Provided by Marlynn Schotland

Categories     dinner     lunch     Main Course

Time 30m

Number Of Ingredients 12

8 ounces fettuccine pasta
4 tablespoons vegan butter
3-4 cloves garlic, minced (use less or more, depending on how much you like garlic! )
2 tablespoons all-purpose flour
1 14.5-ounce can coconut milk
⅓ cup vegetable stock or broth
2 tablespoons reserve hot pasta water (use more if your sauce needs it)
1 teaspoon freshly cracked black pepper
1 teaspoon Dijon mustard
¼ cup nutritional yeast
1 tablespoon parsley (freshly chopped)
salt and pepper (to taste)

Steps:

  • Cook pasta according to package directions. Meanwhile, make the sauce.
  • In a large saucepan, add vegan butter and garlic over medium heat. Sauté garlic for 1-2 minutes, until butter is just melted.
  • Sprinkle flour into the pan and stir just until the flour is incorporated into the butter. Slowly add in the coconut milk and vegetable stock; use a whisk to stir away clumps and combine ingredients.
  • Whisk until the mixture comes to a low boil then starts to thicken a bit. Add two tablespoons of hot starchy pasta water (the water from the pot in which you cooked the pasta) and continue to stir continuously for another minute. The sauce will continue to thicken, so it shouldn't be super thick yet at this point, but it should be thicker than when you started stirring the liquid.
  • Remove from heat and immediately stir in Dijon mustard, 1 teaspoon of black pepper, and nutritional yeast flakes. Stir until the flakes have melted. Add the cooked pasta to the pan and gently toss together with the sauce, coating all of the pasta evenly.
  • Salt and pepper to taste. Garnish with freshly chopped parsley.

Nutrition Facts : Calories 331 kcal, Carbohydrate 46 g, Protein 10 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 196 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

CHICKEN FETTUCCINE ALFREDO- GLUTEN FREE & DAIRY FREE



Chicken Fettuccine Alfredo- Gluten Free & Dairy Free image

This is the most delicious dairy free alfredo recipe and it can be made in under 30-minutes!

Provided by Taralynn McNitt

Categories     Main Course

Number Of Ingredients 20

1 lb chicken breast (boneless, skinless )
3 tbsps avocado Oil
1/4 tsp black pepper
1/4 tsp garlic salt
1/4 tsp Italian Seasoning
1/4 cup shallots (chopped)
6 garlic cloves (chopped)
1/4 cup sweet onion (chopped)
3 tbsps avocado oil
1/2 tsp black pepper (or more to taste)
1/4 tsp garlic salt
1/4 tsp onion salt (trader joe's brand )
1/4 tsp Italian seasoning
3 tbsps gluten-free flour (bob's red mill )
1 cup chicken broth (or vegetable )
1/4 cup full fat coconut milk (canned )
3/4 cup cashew milk (plain, unsweetened )
1 tbsp nutritional yeast (or more if you want it "cheesier")
1 tbsp fresh chives (chopped )
1 box Capello Fettuccine Pasta (follow directions on the box )

Steps:

  • Heat a frying pan on high with the avocado oil. Season the chicken breast with garlic salt, black pepper, and Italian seasoning.Cook each side for about 4 1/2 minutes. Use a thermometer to read 165+ for cooked chicken. *this is a great time to start boiling the pasta!
  • Add chopped garlic, onion, and shallots to the frying pan on medium-high. *for more flavor, do not wash out the pan after cooking the chicken.
  • Once the garlic, onions, and shallots have softened (not browned), add the flour. Once the ingredients are coated, mix in the coconut milk, cashew milk, and chicken broth. Turn the heat to low and allow the sauce to simmer.
  • Mix in the black pepper, garlic salt, onion salt, Italian seasoning, nutritional yeast, and fresh chives. **give the sauce a taste test to determine if it needs more pepper, garlic, salt, or nutritional yeast!
  • Add the sauce to a mixing bowl with the cooked fettuccine and mix until the pasta is completely coated. Top with the cooked chicken, a few pinches of black pepper, and a sprinkle of chives.

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