Golden-seared chicken breast meets a creamy, garlicky pasta sauce built from soaked cashews blended smooth with nutritional yeast, lemon juice, and a splash of chicken broth — it turns velvety and rich once it hits the hot skillet. Fettuccine gets tossed right in the sauce with a bit of reserved pasta water, so every strand ends up glossy and clinging to that savory, cheesy-tasting base. Sliced chicken goes on top, finished with a scatter of fresh parsley for a pop of color and brightness. It's comfort-food pasta night done right, with all the richness you want and none of the heaviness. This one is a genuinely solid pick for a lactose free table, since the sauce is built from plant-based cream rather than anything dairy-based to begin with. Quick to pull together on a weeknight, but special enough to serve to guests who'd never guess it started with a bag of cashews.
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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.
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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