Dairy-free Chicken + Spinach Fettuccine Alfredo

I’ve always loved and made the original Chicken Fettuccine Alfredo for my family. I’ve created various versions of this dish, sometimes substituting the chicken for chicken sausage or chicken meatballs. Although the traditional dish is a huge family fave, my Lord and son’s didn’t do well with dairy products. This prompted me to change how we eat cheese, butter and milk. That inspired me to explore vegan cheeses, non dairy sauces, and even ways of making these items myself using almonds, cashews, and coconuts. The process is developing this dish has been not only fun, but a tremendous relief. After much trial and error I came up with a guilt free copycat with the same delicious taste of traditional Alfredo. Now that mmmhhmm good!


  • 1 16 oz box of dry fettuccine noodles

  • 1/2 – 1 lb of chicken breast

  • 8 ounces of Daiya dairy free plain cream cheese

  • 1 stick of Earth Balance Vegan Butter

  • 1/2 cup fresh or dry chives

  • 1/2 cup fresh or dry parsley

  • 1 clove of fresh or dry garlic

  • 2 tablespoons of Little House Italian Seasoning Herb Blend

  • 1 yellow onion, diced

  • 1 portabella mushroom, sliced

  • 2 Roma tomatoes

  • 1/2 jar of roasted red pepper

  • 2 cups of fresh or frozen spinach

  • 1 1/2 cup of cashew milk

  • 1/4 cup olive oil

  • 1/2 cup of veggie stock/broth

  • 2 tablespoons onion powder

  • 1 tablespoon of pepper

  • 1 tablespoon of salt


  • Chop/dice or separate all your fresh/dry ingredients and set to the side.
  • Combine yellow onions, spinach, Roma tomatoes, portabella mushrooms and lightly saute with 1/2 cup of water or vegetable stock until vegetables are tender and set aside.
  • While your vegetables are set aside, saute or grill your chicken separately until completely done. Add roasted red pepper to the chicken and set aside.
  • Cook your noodles al’dente. Be sure not to overcook to avoid mushy noodles. Make sure to add a top full of olive oil to your water and a tsp of salt so noodle don’t stick.
  • After Noodles are done, rinse with hot water and strain.
  • Combine fettuccine, sauteed veggies, and dry ingredients (1 tbsp Onion Powder, Salt & Pepper, Italian seasoning and 1/2 cup of parsley only) mix well adding 1/4 cup olive oil and 1/2 of veggie stock. Cover and set aside.
  • Last but not least, start your sauce. This is done last because it gets done quickly. On med heat, add butter, cream cheese, and milk in a sauce pan and stir constantly. Next add your chives, 1 tbsp of onion powder, and 1/2 cup parsley. Mix well and turn the heat low for sauce to thicken.
  • Put your fettuccine on a plate, chicken with red peppers on top, and garnish with your sauce. You’re all done. You may add some garlic bread of choice with dish.

Leave a Comment

Your email address will not be published. Required fields are marked *