Rich and Creamy Healthy Chicken Alfredo (Gluten & Dairy Free)

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.

  • 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.


  • 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


  1. Place all ingredients in a pot.
  2. Cover and bring to a boil over medium-high heat.
  3. Stir every 2-3 minutes, to keep the noodles from sticking to each other.
  4. Remove from stove once al dente (after 12-15 minutes of cooking).
  5. Garnish with parsley, if desired.