Creamy Chicken Noodle Alfredo (Dairy Free, Gluten Free)

In a sense I feel I have struck gold.

I am so happy that I found a way I can still enjoy and indulge in one of
my favorite dishes in the whole wide world, creamy chicken noodle Alfredo, YUM!!!!  🙂

Talk about comfort food  packed with so much flavor in every bite.
Imagine no guilt or allergic reactions because there is no grain and no dairy without compromise of flavor
for those of you that are sensitive or allergic to these 2 culprits.
I am very excited to add this recipe to my  ever expanding menu planner 🙂

Like I always say: When you find something good , I believe you share it with others!! So please enjoy.


❥ 1-2 pounds organic boneless,skinless chicken breast or thighs
❥ 4- Tablespoons ghee (clarified butter for dairy sensitive people),coconut oil, or butter (if no dairy issues)
❥ 1/2- cup drippings (saved from sauteing chicken)
❥ 2- cups unsweetened plain almond milk, or coconut milk (a great option for thick and creamy
if you don’t mind a little coconutty taste)
or if you do not have dairy issues use organic cow’s milk.
❥ 1- 9 ounce bag Classic Egg Chickie P’s Divine Fettuccine or use your own favorite gluten free noodles 🙂

❥ 1 + 1/2 Tablespoon Arrowroot Starch/Flour

❥ 1/4- cup Braggs Nutritional Yeast Flakes (candida safe and helps give it that cheesy flavor)
or use parmesan cheese if you have no dairy issues.
❥ 1-  Tablespoon Organic Better Than Bouillon Chicken Base
❥ 1-teaspoon organic lemon juice
❥ 1-teaspoon onion powder
❥ 1/2- teaspoon garlic granules
❥ 1/2- teaspoon organic dried basil
❥ salt and pepper to taste
❥ Cooked,diced nitrate free organic bacon (beef,turkey or pork)
❥ 1- can organic mushrooms or 1 cup fresh ,cut organic mushrooms


First cut up your chicken into bite size pieces .

Saute ( while adding in cut up fresh mushrooms if using at this time) in 2 tablespoons ghee,coconut oil
or butter in a medium to large size skillet over medium heat till thoroughly cooked and no longer pink in the middle.

Set aside covered when done.

***This would be a great time to cook your bacon if using it in this recipe. I will note ,it is a very delicious addition 🙂

Next, add your 2 cups non dairy milk option or cow’s milk if choosing dairy to a large saucepan.

Add in  2 tablespoons ghee,butter or coconut oil, arrowroot flour,
Braggs nutritional flakes (or use parmesan cheese instead if doing dairy ),
bouillon, lemon juice,and seasonings .

Mix together well with a whisk while cooking over low to medium heat stirring often till it starts to get thick and creamy.

Add in the chicken (and mushrooms if using) with 1/2 cup or so of the drippings (add in the cooked bacon now if using).

Stir well and simmer covered over a very  low heat. Stir every now and again while you are starting to cook your noodles.
When noodles are done and drained well add and stir into your sauce mixture.These are the ones that I used.

~ Don’t forget to salt and pepper to taste.

I hope you and your family enjoy this dish as much as we do!! 🙂

~ Please leave a comment and let us know how you liked our recipe, we’d love to hear from you!!


Feel free to use zucchini noodles instead of the gluten free options if you choose. I am sure it will still be every bit as delicious.
Here’s a link to a great spiralizer you can get here if you don’t already have one. Enjoy Loves!

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