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

Serves 3-4

Dairy Free Creamy Chicken Vodka Sauce with Zucchini Noodles

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

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

  1. 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.
  2. 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.?
  3. ?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.
  4. ?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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