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Here’s what you need for Dairy-Free Creamy Chicken Alfredo: - 2 boneless, skinless chicken breasts - 8 oz gluten-free fettuccine pasta - 1 cup raw cashews (soaked for at least 4 hours) - 1 cup vegetable broth - 1 tablespoon nutritional yeast - 2 tablespoons olive oil - 3 garlic cloves, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped for garnish - Lemon zest (optional, for extra brightness) Each ingredient plays a key role in this dish. The chicken gives protein and heartiness. Gluten-free fettuccine makes it friendly for everyone. Soaked cashews create the creamy base without dairy. Vegetable broth adds depth to the flavor. Nutritional yeast brings a cheesy taste. Olive oil enhances richness while garlic and onion powder boost the aroma. Italian seasoning adds warmth and depth. Salt and pepper balance the taste. Fresh parsley brightens the look and flavor, while lemon zest can add a fresh twist if you want. This combination provides both taste and nutrition, making it satisfying and delicious! {{ingredient_image_2}} First, season the chicken breasts with salt, pepper, and Italian seasoning. I love to use enough seasoning to cover both sides well. Heat one tablespoon of olive oil in a skillet over medium heat. Once hot, add the chicken. Cook for 6 to 7 minutes on each side. The chicken should be golden brown and fully cooked. After that, transfer the chicken to a plate. Let it rest for a few minutes, then slice it into bite-sized strips. Next, bring a large pot of salted water to a rolling boil. Once boiling, add the gluten-free fettuccine pasta. Cook the pasta according to the package instructions. I usually aim for al dente, which is firm but cooked. Just before you drain the pasta, remember to reserve half a cup of the starchy pasta water. After reserving, drain the fettuccine well and set it aside in the pot. While the pasta cooks, let’s make the creamy sauce. In a high-speed blender, combine the soaked raw cashews, vegetable broth, nutritional yeast, minced garlic, onion powder, and a pinch of salt and pepper. Blend everything on high speed until smooth and creamy. If the sauce is too thick for your taste, add small amounts of the reserved pasta water. Blend again until you reach your preferred thickness. Now, return the drained fettuccine to the same pot. Pour the creamy cashew sauce over the pasta. Gently toss everything together over low heat. This helps the sauce coat the noodles evenly. If you find the sauce is still too thick, keep adding reserved pasta water a little at a time until the pasta is silky. Take the rested chicken breasts and slice them into strips. Arrange the chicken slices over the creamy pasta. For a lovely finish, sprinkle freshly chopped parsley on top. You can also add a touch of lemon zest for extra brightness if you like. Serve warm and enjoy this delightful, creamy, dairy-free dish! Soaking cashews is key for a smooth sauce. This softens them and makes blending easy. I recommend soaking them for at least four hours. If you're in a hurry, try hot water to speed it up. When making the sauce, using reserved pasta water is a game changer. This starchy water adds creaminess. Start by adding a little at a time until you reach the perfect texture. It helps your sauce cling to the pasta better. To keep chicken juicy, cook it over medium heat. Season well with salt, pepper, and Italian seasoning before cooking. Don't rush it; cook each side for about six to seven minutes. Let it rest after cooking. This keeps the juices inside. If you want to switch things up, try grilling or baking the chicken. Grilling adds a nice smokiness. Baking can be easier since you can cook a larger batch at once. Adding herbs and spices can elevate your dish. Fresh parsley adds color and a burst of flavor. You might also consider basil or thyme for a different twist. Pairing the pasta with vegetables boosts nutrition and flavor. Try adding steamed broccoli, spinach, or peas. These veggies blend well and add a nice crunch. Experiment with what you love! Pro Tips Soak Cashews Properly: Make sure to soak the cashews for at least 4 hours to achieve a smooth and creamy sauce. This softens the nuts, making them easier to blend into a velvety texture. Perfect Pasta Cooking: Always add a generous amount of salt to the boiling water when cooking pasta. This enhances the pasta's flavor and ensures it’s not bland. Adjust Sauce Consistency: If you find the sauce too thick after blending, gradually add reserved pasta water until you reach your desired creaminess. It should cling to the pasta without being runny. Garnish for Freshness: Adding fresh parsley and a hint of lemon zest right before serving not only brightens the dish but also adds a fresh flavor that complements the creamy sauce beautifully. {{image_4}} You can swap chicken for many great plant-based options. Tofu works well and absorbs flavor nicely. Tempeh is another option; it has a firmer texture and packs protein. If you prefer fish, salmon or shrimp can add a tasty twist. For other meats, you can use turkey or pork. Both add a unique taste and pair well with creamy sauces. Just remember to adjust cooking times as needed. If you need gluten-free pasta, try brown rice or chickpea pasta. Both hold up well and taste great. Another option is zucchini noodles or spaghetti squash for a lighter meal. For other gluten-free ingredients, check labels on store-bought items. Many sauces and seasonings are gluten-free. You can also make your own! To boost flavor, try adding different dairy-free cheeses. Nutritional yeast gives a cheesy taste, while cashew cheese adds creaminess. Vegan cream cheese or almond cheese can also work. Incorporating seasonal vegetables can brighten the dish. Think spinach, asparagus, or peas for spring. In fall, roasted butternut squash adds sweetness. Mixing in vegetables not only enhances taste, but adds nutrition too. To keep your Dairy-Free Creamy Chicken Alfredo fresh, place it in an airtight container. Refrigerate it within two hours of cooking. This helps prevent bacteria growth. The dish will stay good for up to three days. If you want to store it longer, consider freezing. For freezing, let the dish cool completely. Then, divide it into meal-sized portions. Use freezer-safe containers or bags. Remove as much air as possible to avoid freezer burn. This way, you can enjoy it later without losing flavor. When you reheat your Alfredo, keep it creamy. You can use a skillet or microwave. If using a skillet, add a splash of vegetable broth or reserved pasta water. Heat over low heat, stirring gently. This will help bring back the creaminess. If you choose the microwave, place the dish in a microwave-safe bowl. Add a bit of broth or water. Cover it with a lid or microwave-safe wrap to trap steam. Heat in short bursts, stirring between each burst. This ensures even heating and keeps your dish tasty. Serve your leftovers warm, and enjoy the delicious flavors again! Yes, you can easily make this recipe vegan. To do this, substitute the chicken with plant-based protein. Some great options are tofu, tempeh, or chickpeas. For the broth, use a vegetable broth. This keeps the dish full of flavor while making it vegan-friendly. To make the sauce nut-free, use sunflower seeds instead of cashews. Soak them for about 4 hours. Blend them with vegetable broth and nutritional yeast. This gives you a creamy texture without nuts. You can also use silken tofu as a smooth base. You can serve this dish with a simple green salad. A mix of leafy greens, cucumber, and tomatoes works well. Roasted vegetables also pair nicely, adding color and taste. Garlic bread is another tasty option to soak up the creamy sauce. To lower the carbs, swap the gluten-free fettuccine for zucchini noodles. You can spiralize zucchini for a fresh twist. Another option is using shirataki noodles, which are low in carbs. These swaps keep the dish delicious while cutting down on carbs. This blog post covered a simple and tasty Dairy-Free Creamy Chicken Alfredo. We explored the key ingredients, from chicken breasts to cashews, and followed step-by-step instructions for a smooth dish. Tips for a creamy sauce, perfect chicken, and flavor add-ins were shared. I also discussed easy variations and gave storage advice for leftovers. Feel free to get creative with your ingredients. Enjoy this healthy meal, and make it your own!

Dairy-Free Dreamy Creamy Chicken Alfredo

A rich and creamy dairy-free chicken Alfredo made with cashews and gluten-free pasta.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 8 oz gluten-free fettuccine pasta
  • 1 cup raw cashews (soaked for at least 4 hours)
  • 1 cup vegetable broth
  • 1 tablespoon nutritional yeast
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • to taste fresh parsley, chopped for garnish
  • optional lemon zest for extra brightness

Instructions
 

  • Prepare the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes on each side until fully cooked. Let rest before slicing.
  • Cook the Pasta: Boil salted water in a large pot, add gluten-free fettuccine, and cook until al dente. Reserve 1/2 cup of pasta water before draining.
  • Make the Creamy Sauce: Blend soaked cashews, vegetable broth, nutritional yeast, garlic, onion powder, and salt and pepper until smooth. Adjust consistency with reserved pasta water if needed.
  • Combine Pasta and Sauce: Return drained fettuccine to the pot, pour the creamy sauce over, and toss gently over low heat until well combined.
  • Slice and Serve: Slice the rested chicken and arrange on top of the pasta. Garnish with parsley and lemon zest if desired.
  • Enjoy!: Serve warm and relish the creamy, dairy-free dish.

Notes

Soak cashews for at least 4 hours for best results.
Keyword Alfredo, chicken, dairy-free, gluten-free, pasta