Dairy Free Chicken Alfredo
A comforting dish made with creamy cashew sauce, tender chicken, and gluten-free pasta, perfect for family gatherings or a cozy dinner.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces You can use grilled or rotisserie chicken too.
- 8 ounces gluten-free pasta Penne or fettuccine works well. Whole wheat or regular pasta can also be used.
- 1 cup cashews, soaked in water for at least 2 hours Boiling for 10 minutes also works if you're in a hurry.
- 3 cloves garlic, minced The more garlic, the better!
- 1 cup vegetable broth, low sodium preferred Adds depth to the sauce.
- 1/4 cup nutritional yeast Provides a cheesy flavor without dairy.
- 2 tablespoons olive oil For sautéing chicken and garlic.
- to taste salt and pepper Simple seasoning goes a long way.
Instructions
Preparation
- Soak the cashews in water for at least 2 hours, or boil them for 10 minutes to soften.
- Cook the pasta according to the package instructions until al dente, then drain and set aside, reserving a little pasta water.
Cooking
- In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add minced garlic and cook for about 1 minute, stirring frequently until fragrant.
- Add soaked cashews, vegetable broth, and nutritional yeast to the skillet, then blend this mixture in a high-speed blender until smooth.
- Return chicken to the skillet, add the cooked pasta, then pour the cashew sauce over the top and stir gently. If too thick, add reserved pasta water to reach desired consistency.
- Serve warm, garnished with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating. For a shortcut, use store-bought dairy-free cream or hummus.