Dairy Free Creamy Chicken Vodka Sauce with Zucchini Noodles

Chicken Vodka Sauce with Zucchini Noodles

This dairy free vodka sauce is creamy thanks to coconut cream, a healthier alternative to cream. Stirred with cooked ground chicken and served over zucchini noodles, it’s a flavorful, healthy, gluten-free bowl of pasta!

Chicken Vodka Sauce with Zucchini Noodles

Dairy Free Creamy Chicken Vodka Sauce with Zucchini Noodles

Vodka sauce is creamy and robust flavored – it’s one of those dishes you love to order when you’re out on a romantic date or having a special occasion. It’s creamy from heavy cream and typically served with penne.

This healthier, lighter version ditches the penne for fluffy zucchini noodles (made on Blade C with the Inspiralizer so they’re thick enough to soak up the delicious sauce) and coconut cream instead of heavy cream.

Chicken Vodka Sauce with Zucchini Noodles

And no, if you add coconut cream to this sauce, it won’t taste like coconut. The flavors from the tomatoes, herbs, and garlic are what you taste – with a slight sweetness. All you’ll be saying is, “Mm, mm, mm!”

You can use this vegan vodka sauce in many other ways, but here, I’ve stirred in ground chicken for a lean protein and for more texture to the sauce.

Chicken Vodka Sauce with Zucchini Noodles

If you’re vegetarian, stir in some cooked beluga lentils into the vodka sauce for a meat-free alternative.

And yes, this recipe is meal-prep friendly, just don’t cook the zucchini noodles until you’re ready to serve, or else they’ll get soggy. Here are some tips to avoid watery zucchini noodles, while we’re on that topic.

Inspiralized

Nutritional Information & Recipe

Dairy Free Creamy Chicken Vodka Sauce with Zucchini Noodles

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chicken
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 ?/4? teaspoon red pepper flakes ?+ more to garnish if desired?
  • 1 28 ounce can crushed or diced tomatoes
  • 1/4 cup vodka ? or omit this step if don't want to use alcohol?
  • 1/2 teaspoon dried oregano
  • 1/4 cup coconut cream ? ?from a can of ?full fat coconut milk??
  • 4 medium zucchinis Blade C, noodles trimmed
  • freshly chopped basil leaves to garnish

Instructions

  • Heat half of the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add in the ?chicken, ?crumble, and ?season with Italian seasoning, ?salt and pepper?. Cook the meat for 7 minutes or until browned.? Transfer the ?chicken to a large plate and cover with foil or something to keep warm.
  • Immediately add in the remaining oil onions, garlic and red pepper flakes to the skillet used to cook the ?chicken and cook for 3 minutes or until onions soften. Add in the tomatoes, vodka, and oregano. Bring to a boil and then lower to medium-low and simmer until the sauce thickens slightly, about 5 minutes. Stir in the coconut milk and let cook for 3 more minutes to thicken a bit.? Stir in the cooked chicken and turn off the heat.?
  • ?After you add the coconut milk to the sauce, place another large skillet over medium-high heat and once heated, add in the zucchini noodles. Cook the noodles, tossing frequently, until al dente, 3-5 minutes. Drain into a colander and then divide into four plates.
  • ?Top the zucchini noodles with the chicken vodka sauce. ?Top with basil? and garnish with red pepper flakes, if desired.?

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4 comments

Anonymous says:
First let me say, I'm a HUGE vodka sauce fan. But, alas dairy isn't my friend. THIS. IS. AMAZING. Absolutely tastes like the traditional sauce. Make this immediately. THANK YOU!
Carly Glazer says:
Yay! So happy we could help!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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