Low Sodium Dairy Free Chicken Alfredo

Total time1 hr 10 min

Prep time15 min

Cook time25 min

Creamy cashew sauce is the real star here, blended smooth with garlic, lemon juice, and a savory hit of nutritional yeast until it's rich, tangy, and pourable. Golden-seared chicken breast, sliced into thick strips, gets tossed right into that sauce along with tender fettuccine and a splash of starchy pasta water, so everything comes together glossy and clinging to every strand. The chicken itself develops a deep, caramelized crust in the skillet before resting and slicing, giving you juicy, flavorful bites in every forkful. Fresh parsley on top adds a pop of color and a little herbal lift to finish the plate. It's a comforting, restaurant-style dinner that reheats well and comes together in one skillet, making it an easy weeknight option for an added salt free kitchen. Every component here is something you control from scratch, so you know exactly what's going into your bowl.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
See all
2 cups boiling water (for soaking)
1 cup low-sodium chicken broth
3 tbsp nutritional yeast
2 cloves garlic, peeled
1 tbsp lemon juice
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the pasta

12 oz fettuccine
1 tsp salt (for pasta water)
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the chicken

1.5 lbs boneless, skinless chicken breasts (about 2 large), pounded to even thickness
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
½ tsp garlic powder
2 tbsp olive oil

For finishing

½ cup reserved pasta water

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
2
Transfer the drained cashews to a blender along with the chicken broth, nutritional yeast, garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Blend on high for 60–90 seconds until completely smooth and pourable, with no visible cashew pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!