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Creamy dairy-free chicken Alfredo topped with parsley served in a bowl

Dairy Free Chicken Alfredo

A delicious and creamy dairy-free version of chicken alfredo, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

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
  • 1.25 cups unsweetened almond milk or any dairy-free milk
  • 2 tablespoons nutritional yeast for a cheesy flavor
  • 2 cloves garlic 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

Method
 

Preparation
  1. Soak the cashews for about 2 hours in warm water to soften them for a creamy texture.
  2. Season the chicken breasts with salt and pepper on both sides. In a skillet, heat 2 tablespoons of olive oil over medium heat.
  3. 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.
  4. 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.
Sauce Preparation
  1. 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.
  2. If the mixture is too thick, add a little more almond milk to reach the desired consistency.
Combining
  1. 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.
  2. 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.
Serving
  1. Serve hot, garnished with freshly chopped parsley for a pop of color.

Notes

For a thicker sauce, let the blended sauce simmer for a few minutes. You can substitute nutritional yeast with tahini for a different flavor profile. Adding sautéed vegetables like broccoli or spinach can enhance nutrition. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of almond milk.