Creamy Dairy-Free Chicken Alfredo

Ever have one of those nights where you’re craving something rich, creamy, and deeply comforting, but your body (or your pantry) is begging you to take it easy on the dairy? I’ve been there more times than I can count. That’s exactly how this dreamy, velvety, and completely dairy-free chicken alfredo was born in my kitchen. It’s the kind of meal that feels like a warm hug but won’t leave you feeling weighed down. It’s perfect for a busy Tuesday, a date night in, or whenever you need to get a seriously delicious dinner on the table without a fuss.

Table of Contents

Table of Contents

Why You’ll Love This Dairy-Free Chicken Alfredo

• Seriously Creamy, Zero Dairy: Thanks to a clever cashew-based sauce, you won’t believe this alfredo is dairy-free. It’s rich, garlicky, and oh-so-satisfying.
• Weeknight Easy: From start to finish, you’re about 30 minutes away from a restaurant-quality meal right at home.
• Picky-Eater Approved: This is a total crowd-pleaser. My family gobbles it up every single time, no questions asked.
• Incredibly Versatile: Have some veggies to use up? Toss them in! Want to make it vegan? Swap the chicken for mushrooms. This recipe is your canvas.

Gathering Your Ingredients

Here’s what you’ll need to create this magic. Don’t be intimidated by the sauce ingredients—it’s simpler than it looks :

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• 8 oz gluten-free fettuccine or linguine
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup raw cashews, soaked in hot water for at least 15 minutes
• 1 ½ cups unsweetened almond milk (or other plant-based milk)
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• ½ tsp sea salt, plus more to taste
• ¼ tsp black pepper
• Fresh parsley, chopped (for garnish)

Let’s Make Some Magic!

1. Cook your gluten-free pasta according to the package directions. Once cooked, drain it and set it aside, reserving about a half cup of that precious starchy pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re golden brown and cooked through, about 6-8 minutes. Throw in the minced garlic during the last minute of cooking and stir until fragrant. Remove the chicken from the skillet and set it aside.
3. Now, for the famous sauce! Drain your soaked cashews and add them to a high-speed blender along with the almond milk, nutritional yeast, onion powder, salt, and pepper. Blend on high until the sauce is completely smooth and luxurious—this could take a full minute or two.
4. Pour that beautiful creamy sauce into the same skillet you used for the chicken. Let it simmer over medium heat for 2-3 minutes, stirring occasionally, until it just starts to thicken.
5. Add the cooked pasta and chicken back into the skillet with the sauce. Toss everything to coat, adding a splash of the reserved pasta water if you need to thin the sauce out a bit. Give it a taste and adjust the seasoning if needed.
6. Serve immediately, garnished with a generous sprinkle of fresh parsley. Prepare for the compliments to roll in!

My Go-To Kitchen Tools

You don’t need anything fancy for this recipe! A good, large skillet (I love my cast iron), a high-speed blender to get that sauce perfectly smooth, and a trusty pot for the pasta are all you need. If you’re looking for more guidance on essential kitchen gear, check out my list of kitchen tools I can’t live without.

Tips, Tricks, and Swaps

This recipe is wonderfully forgiving. No raw cashews? You can often substitute raw sunflower seeds for a nut-free version (soak them the same way!). If you’re short on time, a quick pre-chopped rotisserie chicken works beautifully here—just stir it in at the end to warm through. And if your sauce seems a bit too thick, don’t panic! That reserved pasta water is liquid gold for getting it to the perfect, silky consistency.

The Perfect Plate

I love serving this pasta with a simple, bright side to cut through the richness. A crisp Italian salad or some steamed garlicky broccoli are my family’s top choices. And don’t forget a slice of warm, crusty gluten-free bread for wiping up every last drop of that incredible sauce.

Your Dairy-Free Alfredo Questions, Answered

Can I make this creamy dairy-free chicken alfredo ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. When you’re ready, just gently reheat it in a skillet, cook your pasta fresh, and combine everything. The pasta itself is always best cooked fresh to avoid getting mushy.

How should I store leftovers?

Leftovers will keep in the fridge for up to 3 days in a sealed container. Reheat gently on the stove with a tiny splash of almond milk or water to bring the sauce back to life. I don’t recommend freezing this one, as the creamy sauce can separate when thawed.

What’s the best gluten-free pasta to use for this recipe?

My personal favorite for creamy sauces like this alfredo is a brown rice pasta or a blend. They hold their shape beautifully and have a great texture. Be sure not to overcook it—gluten-free pasta can go from perfect to soft quickly!

Can I make this recipe vegan?

You sure can! Simply swap the chicken for a plant-based protein like sautéed mushrooms, vegan chicken strips, or even some canned chickpeas. It’s just as delicious and comforting.

There you have it—a creamy, dreamy, dairy-free chicken alfredo that’s about to become a regular in your dinner rotation. It’s proof that you don’t have to give up on flavor to enjoy a meal that makes you feel good. I hope this dish brings as much joy to your table as it does to mine. Now, who’s ready for seconds?