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Dairy-Free Chicken Fettuccine Alfredo Recipe

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This Dairy-Free Chicken Fettuccine Alfredo is a creamy, comforting pasta dish made without traditional dairy. Using soaked cashews blended with almond milk and nutritional yeast creates a luscious Alfredo sauce that’s both rich and dairy-free. Tender chicken pieces and gluten-free pasta round out this flavorful meal perfect for those seeking a dairy-free, gluten-conscious option.

Ingredients

For the Chicken and Vegetables

  • ½ onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • ¾ pounds chicken, cut into ½-inch thick bite-sized pieces
  • Salt and pepper, to season

For the Alfredo Sauce

  • 1 cup raw cashews, soaked overnight (or at least 6 hours) and rinsed
  • 2 tablespoons lemon juice
  • 1 cup unsweetened almond milk (plus more as needed to thin)
  • 2-3 tablespoons nutritional yeast
  • 2 teaspoons salt
  • ½ teaspoon pepper

Pasta and Garnish

  • 1 pound gluten-free fettuccine pasta
  • Chopped fresh parsley, for serving

Instructions

  1. Heat Oil: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
  2. Sauté Onion and Garlic: Add the diced onion to the skillet and sauté for 2 to 3 minutes until softened and translucent. Add the minced garlic and sauté for an additional 2 to 3 minutes until fragrant but not burnt.
  3. Remove Aromatics: Remove the cooked onion and garlic from the skillet and set aside.
  4. Cook Chicken: Add the remaining tablespoon of olive oil to the skillet. Place the chicken pieces in a single layer and cook for 3 to 4 minutes on each side until fully cooked and browned. Season with salt and pepper to taste. Remove chicken from the skillet and keep warm.
  5. Cook Pasta: While the chicken cooks, prepare the gluten-free fettuccine pasta according to package instructions until al dente. Drain and set aside.
  6. Blend Alfredo Sauce: In a blender, combine the soaked and rinsed cashews, cooked onions and garlic, lemon juice, unsweetened almond milk, nutritional yeast, salt, and pepper. Blend until smooth and creamy. Adjust seasoning by adding more salt or nutritional yeast as desired. Add more almond milk if the sauce needs thinning.
  7. Combine Pasta and Sauce: Return the skillet to low heat. Add the creamy cashew Alfredo sauce and the cooked pasta to the skillet. Gently toss to ensure the pasta is well coated with the sauce.
  8. Add Chicken Back: Return the cooked chicken pieces to the skillet and toss gently once more to combine all components evenly.
  9. Serve: Remove the skillet from heat. Serve the dairy-free chicken fettuccine Alfredo immediately, garnished with chopped fresh parsley. Enjoy your comforting, dairy-free meal!

Notes

  • Soaking cashews overnight or at least 6 hours is essential for a creamy sauce texture.
  • Adjust seasoning of the sauce after blending to suit your taste preferences.
  • Use gluten-free pasta to keep the dish gluten-free and suitable for those with gluten sensitivities.
  • For a thinner sauce consistency, add almond milk gradually when blending.
  • This dish can be prepared ahead by making the sauce in advance and assembling just before serving.

Find it online: https://dishcooks.com/dairy-free-chicken-fettuccine-alfredo-recipe/