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Are you craving a delicious, satisfying pasta dish but need a dairy-free option?
Look no further! Chicken pasta is a versatile and comforting dish that can easily be adapted to suit your dietary preferences, including dairy-free needs.
Whether you’re sensitive to dairy, following a vegan or lactose-free diet, or simply exploring new ways to enjoy pasta, we’ve got you covered. I
n this article, we’ll introduce you to 25+ mouthwatering dairy-free chicken pasta recipes that will not only meet your dietary requirements but also delight your taste buds.
From creamy coconut milk-based sauces to tangy tomato and garlic-infused pastas, these recipes feature flavorful, wholesome ingredients like fresh vegetables, lean chicken, and an array of spices.
These dishes are perfect for busy weeknights, special occasions, or whenever you need a quick, easy, and nourishing meal.
Say goodbye to bland, dairy-free alternatives and get ready to indulge in bold, creamy, and flavorful chicken pasta recipes!
25+ Delicious Dairy-Free Chicken Pasta Recipes You’ll Love
These 25+ dairy-free chicken pasta recipes prove that you don’t have to sacrifice flavor or comfort when avoiding dairy.
With creative use of plant-based ingredients like coconut milk, olive oil, and nutritional yeast, you can still enjoy the richness and creaminess that make pasta dishes so satisfying.
Whether you’re craving something spicy, creamy, or herby, there’s a recipe in this collection for every palate.
So, get ready to explore a variety of new flavors, experiment with your favorite ingredients, and enjoy the healthful and delicious world of dairy-free chicken pasta!
Dairy-Free Chicken Alfredo Pasta
This dairy-free Chicken Alfredo Pasta is a rich and creamy dish made without any dairy. By using a combination of coconut milk and nutritional yeast, you can enjoy a luscious, velvety sauce that complements the tender chicken and pasta perfectly. It’s a wholesome and satisfying meal, ideal for anyone avoiding dairy but craving a comfort food classic.
Ingredients:
- 2 chicken breasts, sliced thinly
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup coconut milk (full-fat)
- 1 cup vegetable broth
- 1 tablespoon nutritional yeast
- 2 teaspoons lemon juice
- 1 teaspoon dried basil
- Salt and pepper to taste
- 12 oz pasta (such as fettuccine or spaghetti)
- Fresh parsley, chopped (optional for garnish)
Instructions:
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook them in the skillet until golden and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Stir in the nutritional yeast, lemon juice, dried basil, salt, and pepper. Let the sauce cook for 5-7 minutes until it thickens slightly.
- While the sauce is simmering, cook your pasta according to package instructions. Drain and set aside.
- Once the sauce is ready, add the cooked chicken back into the skillet, stirring to coat. Add the pasta to the skillet, tossing to combine everything well.
- Serve hot, garnished with fresh parsley if desired.
This dairy-free Chicken Alfredo Pasta proves that you don’t need dairy to make a creamy, indulgent dish. The coconut milk and nutritional yeast come together to create a rich, smooth sauce that’s satisfying and full of flavor. It’s perfect for anyone avoiding dairy but still craving the comfort of a creamy pasta dish. Enjoy it for a weeknight dinner or as a special treat!
Dairy-Free Pesto Chicken Pasta
A vibrant and fresh dairy-free pesto chicken pasta, made with a zesty basil pesto sauce that replaces the usual parmesan with nutritional yeast. This recipe combines juicy, grilled chicken with a vibrant pesto and your favorite pasta, creating a dish that is both refreshing and satisfying. It’s an easy-to-make, nutrient-packed meal that’s perfect for warm-weather dining.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz pasta (penne or rotini work well)
- 2 cups fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 1/2 cup sun-dried tomatoes (optional)
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- To make the pesto, combine basil leaves, nuts, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper in a food processor. Blend until smooth, adding more olive oil if necessary to reach your desired consistency.
- In a large mixing bowl, toss the cooked pasta with the pesto sauce until fully coated.
- Gently fold in the grilled chicken slices and sun-dried tomatoes if using.
- Serve immediately with extra pine nuts or basil on top for garnish.
This Dairy-Free Pesto Chicken Pasta is light yet satisfying, offering a burst of flavor in every bite. The homemade pesto sauce is packed with fresh ingredients, and the grilled chicken adds protein and heartiness. It’s a perfect meal for those looking for a dairy-free alternative that doesn’t skimp on taste or texture. You’ll love the balance of fresh basil, savory nuts, and the creaminess from the nutritional yeast. Enjoy it warm or chilled, making it versatile for any season!
Dairy-Free Chicken and Mushroom Pasta
A savory and earthy dairy-free Chicken and Mushroom Pasta that is sure to please your taste buds. This recipe uses a rich blend of vegetable broth and coconut cream to create a creamy, comforting sauce without the need for dairy. The combination of tender chicken and earthy mushrooms pairs perfectly with your favorite pasta, making this dish ideal for a cozy dinner.
Ingredients:
- 2 chicken breasts, cubed
- 2 tablespoons olive oil
- 2 cups mushrooms, sliced (such as cremini or button mushrooms)
- 2 cloves garlic, minced
- 1 cup coconut cream (or full-fat coconut milk)
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 12 oz pasta (penne, fusilli, or your choice)
- Fresh thyme or parsley for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Season the cubed chicken with salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, sauté the mushrooms and garlic until the mushrooms are tender and browned, about 5 minutes.
- Add the vegetable broth and coconut cream to the skillet. Stir in the dried thyme, salt, and pepper, allowing the sauce to simmer for 5-7 minutes until thickened.
- Meanwhile, cook your pasta according to package instructions. Drain and set aside.
- Return the chicken to the skillet, and toss to coat in the sauce. Add the pasta to the skillet and mix well.
- Garnish with fresh thyme or parsley before serving.
This Dairy-Free Chicken and Mushroom Pasta is a creamy and hearty meal that’s full of savory flavor. The coconut cream gives the sauce a rich, velvety texture, while the mushrooms and thyme add depth and earthiness. It’s the perfect comfort food for anyone looking to enjoy a creamy pasta without dairy. Whether you serve it for dinner with a side of greens or as a main course for a gathering, this dish is sure to impress!
Dairy-Free Chicken Carbonara Pasta
This dairy-free Chicken Carbonara Pasta reimagines the classic Italian dish without any dairy while maintaining a creamy and satisfying texture. Instead of eggs and cream, a cashew-based sauce is used to create that luscious carbonara feel, and smoky chicken adds a delicious protein-packed twist. The flavors are bold yet balanced, making it a comforting meal for any occasion.
Ingredients:
- 2 chicken breasts, cooked and sliced
- 12 oz pasta (spaghetti or linguine)
- 1/2 cup raw cashews (soaked for 2-3 hours or overnight)
- 1 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- While the pasta is cooking, blend soaked cashews, water, nutritional yeast, lemon juice, garlic powder, smoked paprika, salt, and pepper in a blender until smooth and creamy.
- In a large skillet, heat a little olive oil over medium heat and sauté the cooked chicken until golden and heated through, about 3-4 minutes.
- Pour the cashew sauce into the skillet with the chicken and cook for 3-5 minutes until warmed through and slightly thickened.
- Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
- Serve immediately, garnished with fresh parsley.
This Dairy-Free Chicken Carbonara Pasta is an excellent alternative to the classic, without compromising on the richness of the sauce. The cashew-based sauce brings creaminess without any dairy, and the addition of smoky chicken gives it an extra depth of flavor. It’s a perfect choice for a comforting, dairy-free dinner that will impress everyone at the table, making it a hit for both weeknight meals and special occasions.
Dairy-Free Lemon Chicken Pasta
This Dairy-Free Lemon Chicken Pasta is a light, refreshing, and flavorful dish that combines the brightness of lemon with the savory flavors of grilled chicken. The creamy sauce is made without any dairy, using a blend of olive oil, garlic, and a bit of coconut cream to give it a smooth texture. It’s the perfect balance of lightness and richness, ideal for those looking for a dairy-free yet indulgent meal.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz pasta (penne, spaghetti, or fettuccine)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup coconut cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
- Add coconut cream to the skillet and stir to combine. Allow it to simmer for 3-4 minutes until the sauce thickens slightly.
- Stir in lemon zest, lemon juice, dried oregano, salt, and pepper, adjusting to taste.
- Add the grilled chicken to the skillet and toss to coat in the sauce.
- Add the cooked pasta to the skillet and mix well to combine.
- Serve with fresh basil or parsley for garnish.
The Dairy-Free Lemon Chicken Pasta is a bright and delicious dish that showcases how simple ingredients can create incredible flavors. The coconut cream sauce offers a smooth and slightly tropical twist, while the lemon brings a burst of freshness that pairs beautifully with the tender grilled chicken. This meal is perfect for a light yet satisfying dinner that’s sure to please anyone following a dairy-free lifestyle.
Dairy-Free Chicken and Spinach Pasta
A nutritious and hearty Dairy-Free Chicken and Spinach Pasta that’s both creamy and packed with flavor. The spinach adds a pop of color and health benefits, while the chicken offers a protein boost. The dairy-free creamy sauce is made using coconut milk and garlic, providing a rich and satisfying texture without the heaviness of dairy. It’s an easy-to-make meal that’s perfect for a quick weeknight dinner.
Ingredients:
- 2 chicken breasts, diced
- 12 oz pasta (fettuccine or rotini works well)
- 2 tablespoons olive oil
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat and cook the diced chicken until browned and cooked through, about 6-7 minutes.
- Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Pour in the coconut milk and lemon juice, stirring until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is coated with the creamy sauce.
- Garnish with fresh basil or parsley before serving.
This Dairy-Free Chicken and Spinach Pasta is a well-rounded dish that combines lean protein, leafy greens, and a rich coconut milk-based sauce. The flavors come together beautifully, offering a light yet indulgent meal that’s perfect for those who want a nutritious dinner without dairy. The spinach adds a fresh, healthy touch, making it a great option for a wholesome weeknight dinner that’s quick and easy to prepare.
Dairy-Free Creamy Chicken Pasta with Sun-Dried Tomatoes
This Dairy-Free Creamy Chicken Pasta with Sun-Dried Tomatoes is a flavorful and rich dish that combines tender chicken, pasta, and a creamy coconut milk-based sauce, with the added depth of sun-dried tomatoes. The slight tang from the tomatoes pairs perfectly with the smoothness of the sauce, creating a comforting and satisfying meal. It’s a perfect balance of creamy and savory without the dairy, making it a great option for a dairy-free dinner.
Ingredients:
- 2 chicken breasts, cooked and sliced
- 12 oz pasta (penne or rigatoni works well)
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes, allowing them to release their flavors.
- Add coconut milk, vegetable broth, balsamic vinegar, dried oregano, salt, and pepper to the skillet. Bring the sauce to a simmer and cook for 5 minutes until the sauce slightly thickens.
- Add the cooked chicken to the skillet and stir to combine.
- Toss the cooked pasta into the sauce, mixing everything together until the pasta is well-coated.
- Serve hot, garnished with fresh basil.
This Dairy-Free Creamy Chicken Pasta with Sun-Dried Tomatoes brings an extra layer of flavor with the tangy sun-dried tomatoes, while the creamy coconut milk sauce keeps the dish comforting and indulgent without dairy. The addition of balsamic vinegar enhances the overall taste with a subtle sweetness and acidity. This is a wonderful meal for anyone looking to enjoy a creamy pasta dish while keeping it dairy-free and full of vibrant flavors.
Dairy-Free Garlic Parmesan Chicken Pasta
This Dairy-Free Garlic Parmesan Chicken Pasta offers a delicious, rich, and creamy texture without the use of dairy. The garlic and fresh herbs infuse the chicken and pasta with amazing flavor, while the nutritional yeast takes the place of Parmesan, delivering a cheesy, nutty finish. This is an easy-to-make dish that’s full of savory goodness, perfect for a quick weeknight dinner.
Ingredients:
- 2 chicken breasts, sliced thinly
- 12 oz pasta (spaghetti or penne)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup coconut milk
- 1/4 cup nutritional yeast
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat and cook the sliced chicken until golden and cooked through, about 6-8 minutes.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir in nutritional yeast, dried thyme, salt, and pepper. Allow the sauce to simmer for 3-4 minutes, thickening slightly.
- Add the cooked pasta to the skillet and toss until the pasta is well-coated with the creamy sauce.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side.
This Dairy-Free Garlic Parmesan Chicken Pasta is a fantastic way to enjoy a creamy, comforting dish while keeping it dairy-free. The coconut milk and nutritional yeast provide a rich, velvety texture with a cheese-like flavor, and the garlic and herbs bring out savory notes that pair perfectly with the tender chicken. The addition of fresh parsley adds brightness, making this dish not only tasty but also refreshing. It’s a perfect weeknight meal that’s easy to prepare and full of flavor.
Dairy-Free Spicy Chicken Pasta with Avocado
This Dairy-Free Spicy Chicken Pasta with Avocado is a bold and creamy dish that’s packed with flavor. The combination of creamy avocado and coconut milk creates a smooth and rich sauce, while the chili flakes and smoked paprika add a delightful kick. With tender chicken and a satisfying pasta, this dish is both spicy and creamy, offering a dairy-free option that’s perfect for those who love a little heat in their meals.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz pasta (fettuccine or rigatoni)
- 1 ripe avocado
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- In a blender, combine the avocado, coconut milk, olive oil, smoked paprika, chili flakes, lime juice, salt, and pepper. Blend until smooth and creamy.
- In a large skillet, heat the grilled chicken slices for 2-3 minutes, just to warm them up.
- Add the creamy avocado sauce to the skillet and stir to combine, heating through for 2 minutes.
- Toss the cooked pasta into the skillet, mixing until the pasta is fully coated with the sauce.
- Garnish with fresh cilantro and serve immediately.
This Dairy-Free Spicy Chicken Pasta with Avocado is a creamy, zesty dish with a kick of heat from the chili flakes and paprika. The avocado provides a luscious, velvety texture that perfectly complements the richness of the coconut milk, while the grilled chicken adds protein and heartiness. The lime juice and fresh cilantro bring a fresh, vibrant touch that balances the spice and creaminess of the sauce. It’s a fun and flavorful dairy-free meal for those who enjoy a bit of spice in their pasta dishes.
Dairy-Free Chicken Pesto Pasta
This Dairy-Free Chicken Pesto Pasta is a vibrant and flavorful dish that substitutes traditional Parmesan with nutritional yeast to create a creamy and savory pesto sauce. The addition of grilled chicken provides a hearty protein boost, while the fresh basil and garlic deliver that signature pesto flavor. It’s an easy-to-make, dairy-free alternative to a classic favorite, offering a fresh and satisfying meal with just the right amount of richness.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz pasta (spaghetti or farfalle)
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup pine nuts or walnuts
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- In a food processor, combine fresh basil, garlic, olive oil, nuts, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth, adding extra olive oil if needed to achieve the desired consistency.
- In a skillet, heat a little olive oil over medium heat and grill the chicken breasts until fully cooked, about 6-8 minutes per side. Slice the chicken into strips.
- Toss the cooked pasta with the dairy-free pesto sauce, making sure the pasta is well-coated.
- Add the grilled chicken slices on top and garnish with fresh basil leaves before serving.
The Dairy-Free Chicken Pesto Pasta brings the beloved pesto flavor to life without any dairy. The creamy, nutty pesto sauce, made with olive oil and nutritional yeast, provides all the richness you desire in a pesto, while the grilled chicken adds protein and heartiness. This dish is perfect for those who follow a dairy-free diet but still want to enjoy a satisfying, fresh, and flavorful pasta meal.
Dairy-Free Chicken and Mushroom Pasta
This Dairy-Free Chicken and Mushroom Pasta combines tender chicken, earthy mushrooms, and a rich, creamy sauce, all without dairy. The sauce is made from coconut milk, garlic, and thyme, which provides a velvety texture and depth of flavor. It’s a hearty and comforting dish that’s quick and easy to prepare, making it a great weeknight meal for those seeking a dairy-free option.
Ingredients:
- 2 chicken breasts, diced
- 12 oz pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 1 cup coconut milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook the diced chicken until browned and cooked through, about 6-8 minutes.
- Add the sliced mushrooms and garlic to the skillet, sautéing for 4-5 minutes until the mushrooms are tender.
- Pour in the coconut milk, add thyme, salt, and pepper, and simmer for 3-4 minutes to allow the sauce to thicken.
- Add the cooked pasta to the skillet and toss everything together until the pasta is well-coated in the creamy sauce.
- Garnish with fresh parsley and serve hot.
The Dairy-Free Chicken and Mushroom Pasta is a delicious and comforting dish that’s creamy and satisfying without the use of dairy. The combination of coconut milk and thyme creates a velvety sauce, while the chicken and mushrooms provide rich flavors and textures. It’s a simple yet elegant pasta recipe that can easily be made in under 30 minutes, making it a perfect dinner for busy nights or a cozy weekend meal.
Dairy-Free Spaghetti with Chicken and Roasted Red Pepper Sauce
This Dairy-Free Spaghetti with Chicken and Roasted Red Pepper Sauce is a flavor-packed, creamy pasta dish that’s both dairy-free and delicious. The roasted red pepper sauce is rich and velvety, made from blended roasted peppers, garlic, and a touch of coconut milk. It pairs beautifully with grilled chicken and spaghetti, creating a satisfying and vibrant meal that’s perfect for a dairy-free diet.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz spaghetti
- 2 large roasted red peppers, peeled and chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup coconut milk
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Cook the spaghetti according to package instructions, then drain and set aside.
- In a blender or food processor, combine the roasted red peppers, coconut milk, garlic, basil, salt, and pepper. Blend until smooth.
- In a large skillet, heat olive oil over medium heat and sauté the garlic for 1 minute until fragrant.
- Add the roasted red pepper sauce to the skillet, stirring to combine, and simmer for 5 minutes to allow the flavors to meld.
- Add the grilled chicken slices to the sauce and stir to combine, cooking for another 3 minutes until the chicken is heated through.
- Toss the cooked spaghetti into the skillet with the sauce, mixing until the pasta is well-coated.
- Garnish with fresh basil or parsley and serve immediately.
The Dairy-Free Spaghetti with Chicken and Roasted Red Pepper Sauce is a flavorful and satisfying meal that’s perfect for anyone following a dairy-free lifestyle. The roasted red pepper sauce is rich and creamy, providing a perfect base for the tender chicken and spaghetti. It’s a comforting dish that’s both hearty and light, and the addition of fresh basil adds a pop of freshness. This is a great choice for a quick and easy dinner that’s sure to please everyone at the table.
Dairy-Free Lemon Chicken Pasta
This Dairy-Free Lemon Chicken Pasta is a zesty, fresh, and creamy dish that combines the brightness of lemon with the richness of coconut milk, making it the perfect spring or summer meal. The tender chicken and fresh herbs enhance the flavors of the sauce, while the lemon brings a refreshing tang. It’s a simple yet flavorful recipe that’s dairy-free and sure to become a favorite in your pasta repertoire.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz pasta (linguine or fettuccine)
- 2 tablespoons olive oil
- 1/2 cup coconut milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the garlic for 1-2 minutes until fragrant.
- Add the coconut milk, fresh lemon juice, lemon zest, salt, and pepper to the skillet. Stir to combine and bring to a simmer, cooking for 3-4 minutes to let the sauce thicken slightly.
- Add the grilled chicken slices to the skillet and toss to coat them in the sauce.
- Add the cooked pasta to the skillet and toss until the pasta is well-coated with the creamy lemon sauce.
- Garnish with fresh parsley before serving.
This Dairy-Free Lemon Chicken Pasta is light yet satisfying, with the perfect balance of creamy coconut milk and bright lemon. The chicken adds heartiness to the dish, while the herbs and lemon bring freshness and vibrancy. It’s a quick, easy, and flavorful meal that’s perfect for those who want a refreshing yet indulgent dairy-free pasta dish.
Dairy-Free Chicken Alfredo with Zucchini Noodles
This Dairy-Free Chicken Alfredo with Zucchini Noodles is a healthier take on the classic Alfredo, using zucchini noodles to lower the carb content while still delivering a rich, creamy experience. The dairy-free Alfredo sauce is made from cashews and nutritional yeast, providing a velvety texture and cheesy flavor. It’s a fantastic option for anyone looking for a low-carb, dairy-free version of the beloved pasta dish.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 4 medium zucchinis, spiralized into noodles
- 1 cup raw cashews (soaked in water for 4 hours)
- 1 cup water
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 garlic clove
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
- Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still al dente.
- Pour the dairy-free Alfredo sauce into the skillet with the zucchini noodles and toss to coat evenly.
- Add the grilled chicken slices and mix until everything is well-combined and heated through.
- Garnish with fresh parsley and serve immediately.
This Dairy-Free Chicken Alfredo with Zucchini Noodles offers a light, low-carb twist on the classic Alfredo pasta. The creamy, cashew-based sauce delivers all the indulgence without the dairy, and the zucchini noodles provide a fresh, veggie-packed alternative to traditional pasta. It’s a satisfying and nourishing dish that’s perfect for those following a dairy-free or low-carb diet.
Dairy-Free Spicy Chicken Pasta with Tomato Basil Sauce
This Dairy-Free Spicy Chicken Pasta with Tomato Basil Sauce is a flavorful and hearty dish that combines a zesty tomato sauce with spicy grilled chicken. The sauce is made with fresh tomatoes, garlic, and basil, while red pepper flakes add a touch of heat. It’s a simple yet delicious meal that delivers both comfort and spice, all without any dairy.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz pasta (penne or rigatoni)
- 2 tablespoons olive oil
- 4 ripe tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the garlic for 1 minute until fragrant.
- Add the chopped tomatoes, dried oregano, red pepper flakes, salt, and pepper to the skillet. Simmer for 10-12 minutes until the tomatoes break down and the sauce thickens slightly.
- Add the grilled chicken slices to the skillet and stir to combine, cooking for another 3-4 minutes.
- Toss the cooked pasta into the skillet, mixing everything together until the pasta is well-coated with the tomato basil sauce.
- Garnish with fresh basil and serve hot.
The Dairy-Free Spicy Chicken Pasta with Tomato Basil Sauce is a simple yet flavorful dish that’s perfect for those who enjoy a little heat in their meals. The fresh tomato and basil sauce brings a burst of freshness, while the grilled chicken adds protein and depth. With the addition of red pepper flakes, this dish has a delightful spicy kick that balances beautifully with the savory elements. It’s a delicious, dairy-free option that’s both satisfying and full of flavor.
Dairy-Free Chicken Carbonara with Spaghetti
This Dairy-Free Chicken Carbonara is a rich, creamy, and indulgent dish that takes the classic carbonara to a whole new level without any dairy. The creamy sauce is made from coconut milk, eggs, and a dash of nutritional yeast, creating a velvety texture and rich flavor. Tender pieces of grilled chicken, paired with pasta, make this a satisfying and hearty meal that’s perfect for those who want a dairy-free option for their carbonara cravings.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz spaghetti
- 1 tablespoon olive oil
- 1 cup coconut milk
- 2 eggs
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the spaghetti according to package instructions, then drain and set aside.
- In a bowl, whisk together coconut milk, eggs, nutritional yeast, garlic powder, salt, and pepper until smooth.
- In a large skillet, heat olive oil over medium heat. Add the grilled chicken slices and sauté for 2-3 minutes until heated through.
- Add the cooked spaghetti to the skillet, then pour the egg mixture over the pasta and toss quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce.
- Garnish with fresh parsley and serve hot.
This Dairy-Free Chicken Carbonara is a comforting, creamy pasta dish that’s perfect for anyone looking for a dairy-free alternative to the classic carbonara. The coconut milk and egg-based sauce offers the richness and velvety texture of traditional carbonara, while the grilled chicken adds protein and flavor. It’s a simple yet indulgent recipe that’s quick to prepare and sure to satisfy your pasta cravings without the dairy.
Dairy-Free Chicken and Spinach Pasta Bake
This Dairy-Free Chicken and Spinach Pasta Bake is a hearty and comforting dish that combines tender chicken, creamy dairy-free sauce, and pasta, all baked together for a deliciously satisfying meal. The sauce is made from a blend of coconut milk and nutritional yeast, giving it a creamy consistency without any dairy. The spinach adds a nutritious touch, while the baked pasta brings that warm, comforting flavor everyone loves.
Ingredients:
- 2 chicken breasts, cooked and shredded
- 12 oz pasta (rotini or penne)
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 cup coconut milk
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the spinach until wilted, about 3-4 minutes.
- In a separate bowl, whisk together coconut milk, nutritional yeast, garlic powder, onion powder, salt, and pepper.
- In a large baking dish, combine the cooked pasta, shredded chicken, sautéed spinach, and coconut milk mixture. Stir everything together until well-combined.
- Bake for 20-25 minutes until the top is golden and the dish is bubbly.
- Garnish with fresh basil or parsley and serve hot.
This Dairy-Free Chicken and Spinach Pasta Bake is a comforting and filling dish that offers all the delicious flavors of a classic pasta bake without the dairy. The coconut milk and nutritional yeast blend together to create a rich and creamy sauce, while the spinach adds a boost of nutrients. It’s an easy, make-ahead dish that’s perfect for a family dinner or meal prepping for the week ahead.
Dairy-Free Chicken Primavera
This Dairy-Free Chicken Primavera is a vibrant, fresh pasta dish filled with colorful vegetables and a rich, creamy dairy-free sauce. The sauce is made from a combination of olive oil, garlic, and coconut milk, which creates a smooth and velvety base for the dish. With the addition of grilled chicken, bell peppers, zucchini, and cherry tomatoes, this recipe is a wholesome and satisfying meal that’s light yet flavorful.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz pasta (fettuccine or spaghetti)
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup coconut milk
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced bell peppers, zucchini, and garlic, and sauté for 5-7 minutes until the vegetables are tender.
- Add the cherry tomatoes and cook for another 2 minutes.
- Pour in the coconut milk and bring to a simmer, allowing the sauce to thicken slightly.
- Add the grilled chicken slices to the skillet and toss to combine.
- Add the cooked pasta to the skillet and mix everything together until the pasta is coated in the creamy sauce.
- Garnish with fresh basil and serve hot.
The Dairy-Free Chicken Primavera is a colorful, nutrient-packed pasta dish that’s light, fresh, and creamy without any dairy. The coconut milk creates a smooth and satisfying sauce, while the grilled chicken and sautéed vegetables add both flavor and texture. It’s a perfect meal for anyone looking for a vibrant, wholesome dish that’s easy to make and full of flavor.
Dairy-Free Chicken Pesto Pasta
This Dairy-Free Chicken Pesto Pasta is a vibrant and flavorful dish that brings together the richness of pesto with the heartiness of grilled chicken and pasta. Made without cheese or cream, the pesto sauce uses fresh basil, garlic, and olive oil, blended with nutritional yeast to give it a cheesy, umami flavor without any dairy. It’s a quick and easy recipe that’s packed with fresh ingredients and perfect for a light yet satisfying meal.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz pasta (penne or spaghetti)
- 2 cups fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- Fresh black pepper to taste
- Fresh basil or arugula for garnish
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- In a food processor, combine the fresh basil, olive oil, pine nuts or walnuts, garlic, nutritional yeast, salt, and pepper. Pulse until smooth and creamy, adding more olive oil if needed to achieve the desired consistency.
- In a large skillet, heat a little olive oil over medium heat. Add the grilled chicken slices and sauté for 2-3 minutes until warmed through.
- Add the cooked pasta to the skillet, then pour the pesto sauce over the pasta. Toss to coat the pasta evenly with the sauce.
- Garnish with fresh basil or arugula and serve immediately.
This Dairy-Free Chicken Pesto Pasta is an aromatic and satisfying dish that combines the bold flavors of pesto with tender grilled chicken. The nutritional yeast in the pesto adds a cheese-like richness without any dairy, making it an ideal choice for those with dairy restrictions. It’s a quick, flavorful meal that brings fresh, vibrant flavors to your table and is perfect for a weeknight dinner or a weekend treat.
Dairy-Free Chicken Marsala Pasta
This Dairy-Free Chicken Marsala Pasta is a twist on the classic chicken marsala, incorporating a rich, savory sauce made from mushroom, garlic, and Marsala wine, paired with pasta and grilled chicken. With no dairy products involved, the sauce is made using olive oil and a splash of vegetable broth for creaminess. It’s a warm and comforting meal, filled with deep flavors and perfect for a cozy dinner.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz pasta (fettuccine or linguine)
- 1 tablespoon olive oil
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup Marsala wine
- 1/2 cup vegetable broth
- 1 tablespoon fresh thyme or parsley, chopped
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for 5 minutes until soft.
- Add the garlic and sauté for another minute until fragrant.
- Pour in the Marsala wine and vegetable broth, stirring to combine. Simmer for 5-7 minutes, allowing the sauce to reduce slightly and thicken.
- Add the grilled chicken slices to the skillet, and toss them in the sauce until well-coated and heated through.
- Add the cooked pasta to the skillet and toss to combine with the sauce.
- Garnish with fresh thyme or parsley before serving.
This Dairy-Free Chicken Marsala Pasta delivers all the savory, rich flavors of the classic marsala dish but without any dairy. The mushrooms and Marsala wine create a robust sauce that perfectly complements the grilled chicken and pasta. It’s a satisfying, hearty dish that’s perfect for those looking for a flavorful and dairy-free pasta meal. It’s a great choice for cozy dinners or entertaining guests with special dietary needs.
Dairy-Free Cajun Chicken Pasta
This Dairy-Free Cajun Chicken Pasta is a spicy, bold, and flavorful dish that combines the heat of Cajun seasoning with the creaminess of a dairy-free sauce made from coconut milk. The chicken is coated with Cajun seasoning and grilled to perfection, adding both flavor and protein to the dish. The creamy coconut milk sauce balances the spice, making this a deliciously spicy yet creamy pasta dish.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 12 oz pasta (penne or rigatoni)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 cup coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta according to package instructions, then drain and set aside.
- Coat the chicken breasts with Cajun seasoning, salt, and pepper. Grill the chicken over medium-high heat for 6-8 minutes per side, or until fully cooked. Slice the chicken once cooked.
- In a large skillet, heat olive oil over medium heat. Add the garlic powder and paprika, cooking for 1 minute until fragrant.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
- Add the grilled chicken slices and cooked pasta to the skillet. Toss to coat the pasta and chicken in the sauce.
- Garnish with fresh parsley and serve hot.
This Dairy-Free Cajun Chicken Pasta offers a perfect balance of heat and creaminess. The coconut milk sauce provides the richness that complements the spicy Cajun seasoning, while the grilled chicken adds protein and flavor. It’s a bold and satisfying dish that’s perfect for anyone who loves a bit of spice in their pasta meals. Whether you’re craving something flavorful or need a comforting meal, this dish delivers all the right elements in a dairy-free package.
Note: More recipes are coming soon!
