Description
A creamy pasta dish that’s dairy-free, perfect for those who are lactose intolerant, vegan, or simply looking to cut back on dairy without sacrificing flavor.
Ingredients
Scale
- 1 1/4 lbs Chicken breast (diced small)
- 1 3/4 tsp sweet smoked paprika
- 1 1/2 tsp oregano
- 1 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 12 oz gluten-free farfalle (or pasta of your choice)
- 4 tbsp dairy-free butter
- 2 tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 cups chicken broth
- 1 2/3 tbsp gluten-free 1:1 flour
- 2 cups dairy-free heavy cream
- 2 cups chopped spinach
- 8 oz dairy-free parmesan (shredded)
- 2 tbsp pasta water (as needed)
Instructions
- Boil the pasta in a large pot of water according to the package directions for al dente. Drain and set aside, reserving pasta water.
- Add the chicken and chicken seasonings into a small bowl. Toss to combine.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for about 3-4 minutes on each side until fully cooked. Transfer the chicken to a plate.
- In the same skillet, add the dairy-free butter and let it melt. Then, add the sauce seasonings and simmer for about a minute.
- Add gluten-free flour to the skillet, mixing well.
- Pour in the chicken broth and heavy cream, add spinach, and whisk together. Simmer for about 3-4 minutes until the sauce thickens.
- Stir in the dairy-free parmesan cheese until melted into the sauce. Adjust thickness with reserved pasta water as necessary.
- Add cooked pasta and toss to coat. Return the chicken to the skillet and mix well.
- Serve immediately and enjoy!
Notes
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg