This dairy-free chicken Alfredo with spinach and olives is so rich and creamy! Made with a delicious cashew cream sauce and topped with spinach and black olives to give it such a unique flavour it's the perfect healthy meal. This recipe is also gluten-free, paleo and Whole30 compliant.
Alfredo recipes like my cauliflower Alfredo sauce and dairy-free Alfredo sauce make for some of the most delicious meals, which is why I am so excited to be sharing another Alfredo recipe with you today!
Table of Contents
Why you will love this recipe:
- The taste! The cashew cream Alfredo sauce on this chicken Alfredo is so rich and creamy and gives it the most amazing flavour.
- It's easy to make in one pan and is ready in under 30 minutes just like my paleo spinach and artichoke dip.
- This dairy-free chicken Alfredo is filled with some surprise ingredients like spinach and olives that not only make it taste amazing but turns it into a complete meal.
- Besides being dairy-free this chicken Alfredo recipe is also healthy, gluten-free, paleo, and Whole30 compliant
Looking for more delicious chicken recipes? You need to try my ground chicken meatloaf recipe, paleo chicken stir fry, easy cranberry maple chicken and easy mango chicken curry recipe.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Boneless chicken breasts - you could also use boneless chicken thighs.
- Coconut oil - this is used to help cook the chicken and veggies for the sauce. You could swap this for another fat or oil such as avocado oil or olive oil.
- Raw cashews - to help make the perfect dairy-free cream sauce. Be sure to use raw cashews and not roasted cashews.
- Coconut milk - this helps make the sauce so thick and creamy. I recommend using full fat coconut milk for the best taste and texture. If you can't have coconut I would use cashew milk or almond milk instead.
- Nutritional yeast - this is what gives the sauce a cheesy flavour without the dairy.
- White onion - instead of white onion you could use a sweet onion or yellow onion instead.
- Garlic - to give the sauce even more flavour!
- Black olives - because olives make everything better! If you don't like olives you can omit them from the recipe.
- Spinach - you can use either fresh or frozen spinach to make this dairy free chicken Alfredo.
- Seasonings and spices: Italian seasoning, sea salt and ground black pepper are all you need to give this dish the best taste.
Recipe variations and add ins:
- You can omit the spinach from the recipe if you prefer a plain chicken Alfredo.
- This dairy-free chicken Alfredo recipe is very adaptable: feel free to add other vegetables such as peas, broccoli or cauliflower or swap the spinach for another vegetable such as zucchini.
- If you are feeding a crowd or want more leftovers you can double or triple this paleo chicken Alfredo recipe.
How to make dairy-free chicken Alfredo:
- Step 1: Make the sauce by adding all the sauce ingredients to your high speed blender.
- Step 2: Blend the ingredients until they are smooth and creamy.
- Step 3: Place a large pan or skillet on the stovetop on medium heat and add the oil and allow it to melt. Add the cut up chicken breasts to the pan and cook for a couple minutes per side, until the chicken is cooked on all sides.
- Step 4: Once the chicken is cooked, pour the sauce over the chicken and stir well.
- Step 5: Add the spinach and olives to the pan and stir well.
- Step 6: Turn the heat down to low and simmer the ingredients together for another 5-10 minutes, stirring regularly so the sauce doesn't stick to the pan. Then serve and enjoy!
Top tips:
- Be sure to turn the chicken pieces regularly when they are cooking so that all the sides cook evenly.
- If the chicken starts to stick to the pan add a bit more oil.
- How to serve: this healthy chicken Alfredo tastes great on its own, but you could also serve it over pasta, spaghetti squash, sweet potato rice, zucchini noodles, rice, or cauliflower rice.
Dairy-free chicken Alfredo FAQs:
Is this chicken Alfredo keto?
No, this recipe is not low carb or keto.
Is this chicken Alfredo AIP compliant?
No it is not.
How should I store this chicken Alfredo?
Store any leftover chicken Alfredo in the fridge in an airtight container for up to 5 days.
Can I freeze chicken Alfredo?
This meal freezes really well in a freezer safe container for up to 3 months.
Other dairy-free meals you will love:
Recipe
Dairy-Free Chicken Alfredo with Spinach and Olives
This dairy-free chicken Alfredo with spinach and olives is a rich and creamy dish that is ready in under 30 minutes!
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Servings: 4
Calories: 905kcal
Equipment
Ingredients
Sauce Ingredients
- 1 cup raw cashews
- 1 cup full fat coconut milk
- 1/2 cup warm water
- 1/2 cup chopped white onion
- 3 tablespoon nutritional yeast
- 1 tablespoon italian seasoning
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Chicken Ingredients
- 3 tablespoon coconut oil (or avocado oil)
- 3 large chicken breasts, chopped
- 300 grams fresh or frozen spinach
- 2 cans chopped black olives
Instructions
- Make the sauce by adding all the sauce ingredients to your high speed blender and blending well until smooth.
- Place a large pan on the stovetop on medium heat and add the oil and allow it to melt. Add the cut up chicken breasts to the pan and cook for a couple minutes per side, until the chicken is cooked on all sides.
- Pour the sauce over the chicken and stir well.
- Add the spinach and olives to the pan and stir well. Turn the heat down to low and simmer the ingredients together for another 5-10 minutes, stirring regularly so the sauce doesn't stick to the pan.
- Serve and enjoy!
Notes
- You can use fresh or frozen spinach for this recipe.
- If you don't like olives omit them.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 905kcal | Carbohydrates: 27g | Protein: 50g | Fat: 71g | Saturated Fat: 27g | Cholesterol: 108mg | Sodium: 3595mg | Potassium: 1622mg | Fiber: 11g | Sugar: 4g | Vitamin A: 7871IU | Vitamin C: 25mg | Calcium: 231mg | Iron: 8mg
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Donna
This would be good with sundried tomatoes to add a different flavour. I am assuming drained sliced olives?