How to Make Creamy Dairy-Free Chicken Alfredo

Simple Summary

This creamy Dairy-Free Chicken Alfredo is a delicious twist on the classic Italian dish, perfect for those avoiding dairy but craving a rich, comforting pasta meal.

Recipe Details

• Prep Time: 15 minutes (plus 4 hours for soaking cashews)
• Cook Time: 25 minutes
• Total Time: 40 minutes (plus soaking time)
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb fettuccine pasta
• 2 large boneless, skinless chicken breasts (about 1 lb)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup raw cashews, soaked for 4 hours or overnight
• 2 cups unsweetened almond milk
• 3 cloves garlic, minced
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp onion powder
• 1/4 tsp nutmeg
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Soak the cashews in water for at least 4 hours or overnight. Drain and rinse before use.

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, season the chicken breasts with salt and pepper.

4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing.

5. In a high-speed blender, combine the soaked cashews, almond milk, minced garlic, nutritional yeast, lemon juice, onion powder, nutmeg, and remaining 1 tsp salt. Blend until smooth and creamy.

6. In the same skillet used for the chicken, heat the remaining 1 tbsp olive oil over medium heat. Pour in the cashew sauce and simmer for 5-7 minutes, stirring frequently, until it thickens slightly.

7. Add the cooked fettuccine to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

8. Slice the chicken and add it to the pasta, gently folding it in.

9. Serve hot, garnished with fresh parsley and additional black pepper if desired.

Chef's Notes

• For a nut-free version, substitute the cashews with silken tofu and use coconut milk instead of almond milk.
• To add more vegetables, consider stirring in some steamed broccoli florets or sautéed mushrooms.
• The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
• For a gluten-free option, use your favorite gluten-free pasta.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of almond milk if needed to loosen the sauce.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 35g
• Healthy Fats: 25g
• Carbohydrates: 75g
• Fiber: 5g
• Vitamin E: 15% DV
• Iron: 20% DV
• Magnesium: 25% DV

This dairy-free dish is rich in plant-based protein from the cashews and nutritional yeast, providing essential amino acids. It's also a good source of healthy fats, B-vitamins, and minerals.

Serving Suggestions

• Pair with a crisp green salad dressed with a light vinaigrette to balance the richness of the pasta.
• Serve alongside roasted vegetables like asparagus or zucchini for added nutrition and color.
• For a complete Italian-inspired meal, start with a small serving of dairy-free minestrone soup.
• Complement the dish with a glass of chilled white wine, such as a Pinot Grigio or Sauvignon Blanc.
• Garnish with dairy-free parmesan alternative or a sprinkle of red pepper flakes for those who enjoy a bit of heat.