Creamy Avocado Chicken Alfredo

$- 2 cups cooked fettuccine pasta - 2 chicken breasts, cooked and sliced - 1 ripe avocado - 1 cup unsweetened coconut milk - 2 cloves garlic, minced - 2 tablespoons nutritional yeast - 1 tablespoon olive oil - 1 tablespoon lemon juice - Salt and pepper to taste - Fresh basil for garnish This Dairy Free Chicken Alfredo offers a healthy meal option. Each serving has good fats from avocado and coconut milk. You get protein from chicken, too. The nutritional yeast adds vitamins and gives a cheesy flavor. This dish is rich in nutrients while being dairy-free. If you're out of any ingredient, there are easy swaps. Use whole grain pasta for more fiber. For a different protein, try tofu or chickpeas. If you want a new flavor, swap coconut milk for almond milk. You can also skip the nutritional yeast if you prefer. Use some vegan cheese instead if you like. {{ingredient_image_1}} First, you need to cook the fettuccine. Boil water in a large pot. Add a pinch of salt to the water. It helps to flavor the pasta. Cook the fettuccine according to the package instructions, usually around 8 to 10 minutes. Stir it often to prevent sticking. When it's al dente, drain the pasta and set it aside. This step is crucial for the perfect texture. Next, let’s make the creamy avocado sauce. Grab a ripe avocado and cut it in half. Remove the pit and scoop the green flesh into a blender. Add one cup of unsweetened coconut milk to the blender. This gives the sauce its nice creaminess. Then, toss in two cloves of minced garlic for flavor. Add two tablespoons of nutritional yeast. It adds a cheesy taste without dairy. Pour in one tablespoon of olive oil and one tablespoon of lemon juice. Season with salt and pepper to your liking. Blend everything until it’s smooth and creamy. Taste it and adjust the seasoning if needed. This sauce is rich and delicious. Now it’s time to bring everything together. In a large pan over medium heat, add the sliced cooked chicken. Pour the avocado sauce over the chicken. Stir gently to coat the chicken evenly. Heat this mixture until the chicken is warmed through. Then, add the cooked fettuccine to the pan. Toss it all together until the pasta is covered in the creamy sauce. Make sure every bite is flavorful. Serve your dish immediately and garnish with fresh basil. This adds a lovely touch and fresh flavor. Enjoy your creamy, dairy-free chicken Alfredo! To get that creamy texture, use a ripe avocado. A ripe avocado blends well and makes the sauce smooth. The coconut milk adds extra creaminess. If your sauce feels thick, add a bit more coconut milk. Blend until there are no lumps. This step is key for that rich Alfredo feel. If you don't have coconut milk, try almond milk or cashew milk. Both can create a tasty sauce. For nutritional yeast, you can use grated vegan cheese. It gives a cheesy flavor without dairy. Olive oil is great, but you can also use avocado oil. Adjust based on what you have in your kitchen. Store any leftovers in an airtight container. Keep it in the fridge for up to three days. If you want to freeze it, place the sauce in a freezer-safe bag. It can last up to a month. When you reheat, add a splash of coconut milk. This helps bring back the creamy texture. Pro Tips Choose Ripe Avocados: Ensure your avocados are perfectly ripe for the creamiest sauce. A ripe avocado will yield slightly to gentle pressure and have a vibrant green color inside. Add More Flavor: Consider adding spices like paprika or Italian herbs to the sauce for an extra flavor boost that complements the creamy avocado. Perfect Pasta Texture: Cook the fettuccine al dente for the best texture. This ensures the pasta holds its shape and doesn't become mushy when mixed with the sauce. Garnish Fresh: Fresh basil adds a lovely aromatic finish. For an added touch, try a sprinkle of nutritional yeast on top for a cheesy flavor without dairy. {{image_2}} You can easily swap chicken for plant-based proteins. Try using tofu or chickpeas. Both options add great texture. They also absorb the creamy avocado sauce well. If you want a quick option, use store-bought vegan chicken. This makes your dish quick and easy. Adding vegetables boosts nutrition and flavor. Consider spinach or broccoli for color and crunch. Toss in some cherry tomatoes for a pop of sweetness. You can also use zucchini noodles instead of fettuccine. This keeps your meal light and fresh, while still tasty. Don’t be shy with flavors! Add red pepper flakes for heat. You can also sprinkle in smoked paprika for a smoky taste. Fresh herbs like parsley or cilantro add bright notes. Experiment with lemon zest for extra zing. Each of these will make your dish unique and delicious! After you make Dairy Free Chicken Alfredo, let it cool. Store it in an airtight container. It will last in the fridge for up to three days. When ready to eat, check for any signs of spoilage. If it smells off or looks strange, toss it. You can freeze this dish, but the texture may change. Allow the meal to cool completely. Then, place it in a freezer-safe container. It will keep well for up to three months. Be sure to label the container with the date. To thaw, place it in the fridge overnight before reheating. When you are ready to enjoy your leftovers, reheat gently. Use a pan over medium heat for best results. Add a splash of water or coconut milk to help the sauce regain its creaminess. Stir as you heat it to ensure it warms evenly. You can also use a microwave, but heat in short bursts, stirring in between. To lower calories, use less olive oil. You can cut it down to one teaspoon. Choose a lighter pasta or try zucchini noodles. This will help reduce carbs and calories. You can also skip the nutritional yeast or use less. Finally, control your portion size. Smaller servings can make a big difference. If you want a different flavor, use unsweetened almond milk. It gives a nice touch and is lower in calories. You can also try cashew milk for creaminess. Another option is oat milk, which is smooth and tasty. Each of these will change the taste slightly but still keep it creamy. Yes, you can make it ahead. Cook the pasta and chicken in advance. Store them separately. Make the avocado sauce and keep it in the fridge. When ready to eat, warm the chicken and pasta. Mix everything together and enjoy! This makes meal prep easy and quick. In this blog post, we explored the ingredients and steps to make a delicious dish. You learned about nutritional info and alternative ingredients. I shared tips for the perfect creamy texture and how to store your leftovers. By trying different variations, you can make this dish fit your taste. Remember, cooking is all about experimenting. With the right knowledge and a few easy tricks, you can create tasty meals that everyone will love. Enjoy your cooking journey!$

Creamy Avocado Chicken Alfredo

A delicious and creamy pasta dish made with avocado and chicken.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

2 cups cooked fettuccine pasta
2 pieces chicken breasts, cooked and sliced
1 piece ripe avocado
1 cup unsweetened coconut milk
2 cloves garlic, minced
2 tablespoons nutritional yeast
1 tablespoon olive oil
1 tablespoon lemon juice
to taste salt and pepper
for garnish fresh basil

Instructions

Start by cooking the fettuccine according to package instructions. Drain and set aside.
In a blender, add the ripe avocado, coconut milk, minced garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy, adjusting seasoning to taste.
In a large pan over medium heat, add the sliced chicken and pour the avocado sauce over it. Heat the mixture gently, stirring until the chicken is warmed through and coated in the sauce.
Add the cooked fettuccine to the pan, tossing everything together until the pasta is well coated with the creamy sauce.
Serve immediately, garnishing with fresh basil for a delightful finish.

Notes

Adjust seasoning to taste and serve immediately for best results.

Keyword alfredo, avocado, chicken, creamy, pasta