Dairy Free Chicken Alfredo
Creamy, rich, and deeply satisfying, this fettuccine dish delivers everything you love about a classic Alfredo — silky sauce, golden seared chicken, and perfectly cooked pasta — without a drop of dairy in sight. The secret is a cashew cream base blended smooth with chicken broth, nutritional yeast, garlic, and a squeeze of lemon juice, which together create a sauce that's genuinely luscious and coats every strand of noodle beautifully. Soaking the cashews first is the key step that makes the texture possible, so don't skip it — after 30 minutes and a high-speed blend, the result is completely smooth and pourable. A splash of reserved pasta water loosens the sauce at the end and helps it cling to the fettuccine the way a great Alfredo should. The chicken is seasoned simply with salt, pepper, and garlic powder, then seared in olive oil until deep golden and juicy before being sliced over the top. It comes together in one skillet after the sauce is made, which keeps cleanup manageable on a weeknight. Serve it immediately with a little fresh parsley and you've got a bowl that genuinely impresses — no one will miss the butter or cream.
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 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
- ¼ tsp black pepper
For the pasta
- 12 oz fettuccine
- 1 tsp salt (for pasta water)
For the chicken
- 1.5 lbs boneless, skinless chicken breasts (about 2 large), pounded to even thickness
- 1 tsp salt
- 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.
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