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Cajun Chicken Alfredo: Gluten Free, Dairy Free

11:27 PM

Exciting news: we found a new cheese. Okay, maybe that's not that exciting—certainly not as exciting as, say, we got a puppy or I got a job offer (both of which I would very much like)—but hey, the dairy-free, yeast-free cheese world is a pretty small one. Every time we find a new, fabulous product we jump up and down. 

So, what's this new cheese? It's called Vegan Gourmet Mozzarella from the brand Follow Your Heart. It melts, it stretches, it has a decent raw texture (not watery or not gritty), it tastes really good, and it looks like this:

The only drawback is that it's tofu-based, which means it has soy. While soy's a lighter sensitivity for me, I try to avoid it because it's estrogenic and not the best thing for my body. This cheese is worth it, though—if soy isn't a deal-breaker for you, you should definitely check it out.
(By the way, we talk about products sometimes, right? We're firm believers in giving you our straight-up opinions about alternatives that work. . . and alternatives that don't. Now, it's no secret that some blogs get paid to give product promotions, but we don't. Quite frankly, food and beverage companies don't quite know we exist. So when we get super excited about new products, we're just that—super excited!)
Anyway. This dinner is one of my all-time favorites. I've been saying that a lot lately but really, truly, honestly, this dinner is "the one." It's the dinner of all dinners. If I were on death row, I'd ask for this dinner. (Actually, who am I kidding. . . If I were on death row getting my last meal, I'd eat every fatty, delicious, allergy-inducing, gluten and dairy deliciousness known to man. Why are we talking about this?) For real though, this chicken is that good. It's back-of-the-throat spice meets herb-infused creaminess over pasta. Heaven. 

Prep + Cook Time: about 1 hour
serves 6


Blackening Spice Rub—
1 tbsp. garlic powder
1 tbsp. black pepper
1/2 tbsp. salt
2 tsp. cumin
2 tsp. granulated onion
1 tsp. chipotle pepper
1 tsp. paprika
1 tsp. Italian seasoning
1/2 tsp. chili powder

1 1/2 lb chicken breasts (boneless and skinless)
1 tbsp. canola oil
2 tbsp. olive oil
3 tbsp. minced garlic
1/4 cup white wine
3 cups heavy cream substitute (1 cup butter, 2 1/4 cups milk, 3 tbsp. flour; see procedure below)
1 cup sliced mushrooms
1 lb. gluten-free fettuccine (we used Tinkyada)
1 cup grated dairy-free cheese (we used our favorite new cheese: mozzarella from Follow Your Heart)
1/2 cup sliced green onions

How to make a heavy cream substitute:
Melt your butter. Heat your milk to room temperature and whisk your butter into your milk. Whisk in 3 tbsp. gluten-free flour to thicken.

Preheat oven to 350˚F. 

1. Prepare Your Chicken
Mix the blackening spice rub ingredients. Dredge both sides of your chicken: pour the mixed spices on a flat surface, like a cutting board or a plate, and lay each piece in the mixture. Flip, gently patting down the spices.

2. Cook Your Chicken
Place a large skillet over high heat and add a tablespoon of canola oil. Sear both sides of the chicken, about two minutes on each side. Put them on a baking sheet and slide them into the oven for 10–15 minutes to finish cooking. Once it's finished, take it out and slice it into strips on a bias. Cut the strips in half to make smaller pieces.

3. Start Your Sauce
Add the olive oil and minced garlic to a large skillet over medium heat. Lightly brown the garlic, 2–3 minutes. Stir in your wine and pour in your heavy cream. Bring to a simmer, whisk frequently, and cook until the sauce reduces to about half. Add chicken, mushrooms, and cheese and allow to simmer while it comes together.

4. Start Your Pasta
Cook pasta according to the package instructions. You'll need about a pound of pasta—most likely the whole box or bag.

5. Combine!
Once your pasta is done and your sauce has thickened to your liking (we used about a tablespoon of potato starch to make ours a little thicker), mix them together. Sprinkle your green onions over the top and serve!

If you aren't obligated to share this with too many people, you'll have the greatest leftovers ever! Enjoy!

See you soon,
Becky + Tanya

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  1. Hi there, I just found your blog. I have Celiac disease and dairy is a no go for me. It makes me very sick. I didn't know I had Celiac until I suddenly started becoming very sick with everything that I ate. I know what real cheese tastes like. I love cheese. When you say this Follow Your Heart cheese is good.... do you mean it's actually passable as cheese? That Daiya stuff is horrible. I don't know how anyone can even tolerate swallowing anything with that stuff on it. The one thing I miss so much is creamy alfredo sauce. I can deal with cheese free pizza but I really want to be able to eat creamy textured foods. I would love to know more about this cheese. If you wouldn't mind messaging me I would greatly appreciate it. reinvented.co@gmail.com

    Thank you so much,


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