Creamy Dairy-Free Chicken Alfredo
Savory Creamy Dairy-Free Chicken Alfredo recipe No lactose no gluten Easy rich delicious meal
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
Scale
- 8 ounces gluten-free fettuccine or linguine
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup raw cashews, soaked
- 1.5 cups unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Cook your gluten-free pasta according to the package directions. Drain, reserving about 1/2 cup of pasta water, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Add minced garlic in the last minute of cooking. Remove chicken from skillet and set aside.
- Drain the soaked cashews and add them to a high-speed blender with almond milk, nutritional yeast, onion powder, salt, and pepper. Blend on high until completely smooth and creamy.
- Pour the sauce into the same skillet. Simmer over medium heat for 2-3 minutes, stirring, until it begins to thicken.
- Add the cooked pasta and chicken back to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed to thin the sauce. Adjust seasoning to taste.
- Serve immediately, garnished with fresh parsley.
Notes
A rich, velvety, and completely dairy-free chicken alfredo made with a clever cashew-based sauce. This restaurant-quality meal is ready in about 30 minutes and is perfect for a comforting weeknight dinner.
Nutrition
- Serving Size: 4 servings
- Calories: 520 kcal
- Sugar: 3 g
- Fat: 22 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 35 g