Creamy Dairy-Free Chicken Alfredo
Dairy Free Chicken Alfredo Recipe
Introduction
I’ll never forget the first time I wanted to recreate my favorite restaurant dish—Chicken Alfredo. However, with family members having dairy sensitivities, I set out to craft a version that everyone could enjoy. After some experimentation, I stumbled upon the perfect combination of flavors and textures that made my Dairy Free Chicken Alfredo special. The creamy sauce, the tender chicken, and the satisfying pasta unite in a bowl, creating an inviting feast that fills the home with warmth and love. It’s a recipe that’s more than just a meal; it represents family gatherings, shared smiles, and cozy nights.
Why Make This Recipe
Why should you whip up this Dairy Free Chicken Alfredo tonight? For starters, it’s a healthier alternative to traditional Alfredo, without sacrificing any of that rich, creamy flavor. The recipe is quick to prepare, meaning you can have a delicious dinner ready in under 30 minutes. Not to mention, it’s family-approved, so everyone will be asking for seconds!
Ingredients Section
For the Chicken:
- 1 pound boneless, skinless chicken breasts (fresh is best for juicy results)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
For the Sauce:
- 1 cup cashews (soaked for 2 hours)
- 1 1/4 cups unsweetened almond milk (or any dairy-free milk)
- 2 tablespoons nutritional yeast (for a cheesy flavor)
- 2 garlic cloves (minced)
- 1 tablespoon lemon juice
- Salt and pepper (to taste)
For the Pasta:
- 8 ounces fettuccine or your choice of pasta (gluten-free if needed)
- Fresh parsley (for garnish)
Instructions Section (Step-by-Step)
Step 1: Start by soaking the cashews for about 2 hours in warm water. This helps them become soft enough to create a creamy texture.
Step 2: While the cashews soak, season the chicken breasts with salt and pepper on both sides. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C), and the chicken is browned. Remove from heat and let it rest before slicing it into strips.
Step 3: Next, cook the pasta according to the package instructions in a pot of boiling salted water. Typically, this will take around 8-10 minutes for fettuccine. Once cooked, drain and set aside.
Step 4: For the sauce, in a blender, combine the soaked cashews, almond milk, nutritional yeast, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy, about 1-2 minutes. If the mixture is too thick, add a little more almond milk to reach your desired consistency.
Step 5: Return to the skillet (lowered to a low heat) and pour the creamy cashew sauce over the cooked chicken. Stir well and let it warm up for about 3-5 minutes until heated through.
Step 6: Toss the cooked pasta into the skillet with the sauce and chicken mixture. Combine everything thoroughly so the pasta is well-coated in the creamy sauce.
Step 7: Once everything is heated through, serve hot, garnished with freshly chopped parsley for a pop of color.
Pro Tips and Variations
- Texture Tip: For a thicker sauce, let the blended sauce simmer for a few minutes to thicken further.
- Nutritional Yeast Substitution: If you’re not a fan of nutritional yeast, try adding a tablespoon of tahini for a different flavor profile.
- Add Veggies: Feel free to throw in some sautéed broccoli or spinach for added nutrition!
- Storage Advice: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply add a splash of almond milk to loosen the sauce.
Serving Suggestions
Serve your Dairy Free Chicken Alfredo with a light green salad dressed with lemon vinaigrette. A nice glass of white wine or sparkling water pairs wonderfully with the dish. For presentation, twirl the pasta on a plate and artfully arrange the chicken strips on top, finishing with a sprinkle of parsley.
If you’re looking to watch calories, this dish is relatively wholesome, boasting around 400 calories per serving, depending on portion size.
FAQ Section
- Can I make this recipe ahead of time?
Absolutely! You can prepare the sauce and chicken ahead and store them separately in the fridge. Combine them with the pasta just before serving for the best texture. - Can I freeze the leftovers?
Yes, but it’s best to freeze the pasta and sauce separately. Reheat gently in a skillet, adding a little almond milk to restore creaminess. - What can I use instead of nutritional yeast?
You can use a tablespoon of tahini for a different flavor; however, it will slightly change the taste profile of your Alfredo. - How do I prevent the dish from becoming watery?
Make sure not to over-boil the pasta and let it drain well. The creamy cashew sauce should also be blended thoroughly to avoid excess water. - Can I make this vegetarian or dairy-free?
This recipe is both dairy-free and can easily be made vegetarian by swapping chicken for mushrooms or by adding extra veggies!
Conclusion
Every time I prepare this Dairy Free Chicken Alfredo, it brings back memories of family dinners and laughter around the table. It’s a warm hug in a bowl, made with love and care. I encourage you to try this recipe, and watch how it brings joy to your dining experience. Don’t forget to share your results or any variations you come up with—and remember, everyone deserves a taste of comfort!
Dairy Free Chicken Alfredo
Ingredients
Method
- Soak the cashews for about 2 hours in warm water to soften them for a creamy texture.
- Season the chicken breasts with salt and pepper on both sides. In a skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chicken and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is browned. Remove from heat and let it rest before slicing into strips.
- Cook the pasta according to package instructions in a pot of boiling salted water, usually around 8-10 minutes for fettuccine. Drain and set aside.
- In a blender, combine the soaked cashews, almond milk, nutritional yeast, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy, about 1-2 minutes.
- If the mixture is too thick, add a little more almond milk to reach the desired consistency.
- Return to the skillet (lowered to low heat) and pour the creamy cashew sauce over the cooked chicken. Stir well and let it warm up for about 3-5 minutes until heated through.
- Toss the cooked pasta into the skillet with the sauce and chicken mixture. Combine everything thoroughly so the pasta is well-coated in the creamy sauce.
- Serve hot, garnished with freshly chopped parsley for a pop of color.
Notes
- Stuffing Stuffed Chicken Breasts (Easy Baked Holiday Chicken Recipe) - December 13, 2025
- Peppermint Chocolate Chip Dessert Dip - December 11, 2025
- BBQ Chicken Skewer Salad - December 11, 2025
