How to Make Creamy Dairy-Free Chicken Alfredo

Simple Summary

This dairy-free chicken alfredo offers a creamy, indulgent pasta experience without any dairy products, perfect for those with lactose intolerance or following a dairy-free diet.

Recipe Details

• Prep Time: 40 minutes (including cashew soaking time)
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 12 oz (340g) fettuccine pasta
• 1 cup (150g) raw cashews, soaked in hot water for 30 minutes
• 1 cup (240ml) unsweetened almond milk
• 1/4 cup (60ml) olive oil
• 4 cloves garlic, minced
• 1 small onion, finely diced
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Soak the cashews in hot water for 30 minutes, then drain.

2. Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

3. While the pasta cooks, blend the soaked cashews, almond milk, nutritional yeast, lemon juice, salt, pepper, and nutmeg in a high-speed blender until smooth and creamy. Set aside.

4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes until golden brown and cooked through. Remove from the skillet and set aside.

5. In the same skillet, heat the remaining olive oil over medium heat. Add the minced garlic and diced onion, sautéing for 3-4 minutes until softened and fragrant.

6. Pour the cashew cream sauce into the skillet with the garlic and onion. Simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly.

7. Add the cooked chicken back to the skillet and stir to coat with the sauce.

8. Toss the cooked fettuccine with the chicken and sauce, adding some of the reserved pasta water if needed to reach your desired consistency.

9. Serve hot, garnished with freshly chopped parsley.

Chef's Notes

• For a nut-free version, substitute the cashew cream with 1 cup of canned coconut milk and increase the nutritional yeast to 3 tablespoons.
• To add more vegetables, consider stirring in some steamed broccoli florets or sautéed mushrooms before serving.
• The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before combining with pasta.
• For a gluten-free option, use your favorite gluten-free pasta instead of regular fettuccine.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 35g
• Healthy Fats: 30g
• Carbohydrates: 65g
• Fiber: 5g This dish is rich in plant-based protein from the cashews and nutritional yeast, and provides healthy fats from olive oil and nuts. It's also a good source of B-vitamins thanks to the nutritional yeast.

Serving Suggestions

Serve this dairy-free chicken alfredo with a side of roasted vegetables like asparagus or Brussels sprouts for added nutrition and color. A crisp green salad with a light vinaigrette complements the creamy pasta perfectly. For a special touch, pair with a chilled glass of dairy-free white wine or a sparkling water with lemon. This dish is ideal for a comforting family dinner or as an impressive meal for guests with dietary restrictions.