Dairy-Free Fettuccine Alfredo with Chicken & Mushrooms

This easy dairy-free recipe for Fettuccine Alfredo with Chicken & Mushrooms is what pasta lovers' dreams are made of. Ready in 30 minutes, no cream or butter but as delicious and rich as a fancy restaurant meal.

Creamy pasta might be one of the first things you miss when you switch to a dairy-free diet so I have been on a mission to find a great alternative for all of you dairy-free warriors out there.

Fettuccine Alfredo with Chicken and Mushrooms, you guys - because what's not to love about a creamy mushroom sauce clinging to perfectly cooked al dente fettuccine, with chunks of juicy chicken in every bit?

I have been on a total Alfredo kick lately, and you might have noticed that I just posted my two favorite ways to make dairy-free Alfredo Sauce. This Cashew Alfredo Sauce and my Cauliflower Alfredo sauce.

The version in the pictures here was made with cashew alfredo sauce but this recipe was also tested with cauliflower alfredo and both work perfectly.

This dairy-free pasta dish with chicken and mushrooms is creamy, garlic-rich, and simply fun to slurp up with your dinner date/ family. Please try it, I just KNOW you will love it.

Alfredo is one of the dishes that can be found on every Italian take-out menu but I really really feel this is a dish that is best cooked at home with your favorite music playing in the background! Plus that way you can serve it right away, stove to table, so to speak. Because there's nothing sadder than a batch of perfect Alfredo sauce getting cold and clumpy while you're looking for some change for the delivery guy. Amirite?

How to make Dairy-free Fettuccine Alfredo with Chicken & Mushrooms:

Step 1 - If you haven’t already, start by preparing the alfredo sauce. Set aside.  Prepare pasta according to package instructions. When pasta is cooked, reserve one cup of cooking water before draining (don’t forget, it’s important!). Drain and set aside while you finish the rest.

Step 2 -While pasta is cooking, slice the mushrooms (if they aren’t already) and cut the chicken. Add mushrooms to a very large skillet and cook over medium-high until they start to soften, about 3 to 5 minutes, stirring often (you don’t need oil at this point because the mushrooms will release a lot of moisture). Remove from skillet and set aside.

Step 3 - In the same skillet, add olive oil and chicken pieces. Season with salt. Cook for about 5 to 7 minutes or until chicken is cooked through.

Step 4 -   Reduce heat to very low heat. Return mushrooms to the skillet. Add alfredo sauce and mix with chicken and mushrooms.

Step 5 - Add linguine and ¼ cup reserved pasta water. Mix again gently (to make sure you don’t break the pasta) until all the pasta is well coated with the sauce and chicken + mushrooms are well distributed. If necessary, add more pasta water, a little at a time until you reach the perfect consistency (I didn’t need to add more than ¼ cup). I recommend using tongs to mix the pasta with the sauce.

Step 6 - Turn off the heat, taste, adjust seasonings (salt and pepper) if needed and serve immediately with chopped parsley.

Can I make this Fettuccine Alfredo recipe gluten-free?

Yes, you can easily make gluten-free Fettuccine Alfredo by using gluten-free pasta instead of wheat pasta. I like to use rice pasta, but corn, garbanzo or quinoa pasta works well too.

Can I make Mushrooms & Chicken Fettuccine Alfredo ahead of time?

Yes, sure can! The dairy-free alfredo sauce keeps up to three days in the fridge and freezes well. If the sauce is ready ahead of time, the whole meal takes way less than 30 minutes to prepare. Win!

How long does chicken alfredo stay well in the fridge? 

You can store it in the fridge for 2-3 days, or in the freezer for 3 months,

How to reheat this chicken pasta dish?

The Alfredo sauce will dry out quickly. To reheat this chicken pasta, add a dash of nondairy milk and it’ll be as good as new!

Tips for making Fettuccine Alfredo with Chicken:

• You could add some sauteed asparagus, steamed or roasted broccoli or butternut squash to this pasta dish.
• Boil the pasta in a large pot of salted water. Get this going before you start prepping and cooking the chicken. Save a cup of the pasta water to thin the sauce. Very important!
• You can totally make this vegan by skipping the chicken.
• Chicken Alfredo is so rich and perfect on its own, I usually only serve a light salad on the side.
• Because the Alfredo sauce will continue to thicken as it cools, be sure to have any sides ready on the table before tossing sauce and pasta.
• You can use this same basic Alfredo sauce recipe to coat spiralized veggie pasta or you can simply pour it over a bed of vegetables.
• I used a mix of brown and white mushrooms for this recipe but you can use just one kind, or go with a different mushroom - think chanterelles or oyster.

5 from 1 vote

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Dairy-free Fettuccine Alfredo with Chicken and Mushrooms

This easy dairy-free recipe for Fettuccine Alfredo with Chicken & Mushrooms is what pasta lovers' dreams are made of. Ready in 30 minutes, no cream or butter but as delicious and rich as a fancy restaurant meal.

Course Main Course

Cuisine American

Keyword chicken alfredo recipe, dairy-free alfredo, fettuccine Alfredo with chicken

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 448 kcal

Author Marie

Ingredients

• 1 recipe dairy-free alfredo sauce about 1.5 cup - either the Cashew or Cauliflower version
• 1  lb  fettuccine pasta a – 450 g – see notes for gluten free
• 4 cups sliced mushrooms I used a mix
• ½  tbsp  olive oil
• 2  boneless skinless chicken breasts  about 6 oz / 170 grams each -cut into 1″ - 2.5 cm pieces
• ½ teaspoon salt
• chopped parsley to serve

Instructions

1. If you haven’t already, start by preparing the alfredo sauce - either this Cashew or my Nut-free Cauliflower Alfredo. Set aside.

2. Prepare pasta according to package instructions. When pasta is cooked, reserve one cup of cooking water before draining (don’t forget, it’s important!). Drain and set aside while you finish the rest.
3. While pasta is cooking, slice the mushrooms (if they aren’t already) and cut the chicken.
4. Add mushrooms to a very large skillet and cook over medium-high until they start to soften, about 3 to 5 minutes, stirring often (you don’t need oil at this point because the mushrooms will release a lot of moisture). Remove from skillet and set aside.
5. In the same skillet, add olive oil and chicken pieces. Season with salt. Cook for about 5 to 7 minutes or until chicken is cooked through.
6. Reduce heat to very low heat. Return mushrooms to the skillet. Add alfredo sauce and mix with chicken and mushrooms. Add linguine and ¼ cup reserved pasta water. Mix again gently (to make sure you don’t break the pasta) until all the pasta is well coated with the sauce and chicken + mushrooms are well distributed. If necessary, add more pasta water, a little at a time until you reach the perfect consistency (I didn’t need to add more than ¼ cup). I recommend using tongs to mix the pasta with the sauce.
7. Turn off the heat, taste, adjust seasonings (salt and pepper) if needed and serve immediately with chopped parsley.

Recipe Notes

 

• You could add some sauteed asparagus, steamed or roasted broccoli or butternut squash to this pasta dish.
• Boil the pasta in a large pot of salted water. Get this going before you start prepping and cooking the chicken. Save a cup of the pasta water to thin the sauce. Very important!
• You can totally make this vegan by skipping the chicken.
• Chicken Alfredo is so rich and perfect on its own, I usually only serve a light salad on the side.
• Because the Alfredo sauce will continue to thicken as it cools, be sure to have any sides ready on the table before tossing sauce and pasta.
• You can use this same basic Alfredo sauce recipe to coat spiralized veggie pasta or you can simply pour it over a bed of vegetables.

Nutrition Facts

Dairy-free Fettuccine Alfredo with Chicken and Mushrooms

Amount Per Serving (1 /6)

Calories 448 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 87mg29%

Sodium 256mg11%

Potassium 527mg15%

Carbohydrates 55g18%

Fiber 3g13%

Sugar 2g2%

Protein 20g40%

Vitamin A 60IU1%

Vitamin C 1.8mg2%

Calcium 30mg3%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this Dairy-free Fettuccine Alfredo with Chicken, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More delicious pasta recipes from the blog:

• Easy Sun-Dried Tomato Pasta
• Zoodles Zucchini Pasta with Turkey Bolognese
• Caprese Pasta Salad with Pesto
• Easy Italian Sausage Pasta