Creamy Dairy Free Chicken Alfredo

A rich and creamy dairy-free twist on the classic Chicken Alfredo, packed with flavor and perfect for a weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian

Calories: 480

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound boneless, skinless chicken breast Chicken breasts should be seasoned with salt and pepper.
2 cups whole wheat or gluten-free pasta Cook according to package instructions.
1 cup raw cashews Soak for 2-4 hours before use.
1 cup unsweetened almond milk Adjust as needed for sauce consistency.
3 cloves garlic Minced for sauce flavor.
1/4 cup nutritional yeast Adds cheesy flavor.
to taste salt and black pepper Season according to preference.
for garnish fresh parsley Chopped, for serving.

Method

Preparation

Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown. Once cooked, remove from the skillet and let it rest.
In a blender, combine the soaked cashews, almond milk, minced garlic, and nutritional yeast. Blend until completely smooth and creamy, adding salt and pepper to taste. Adjust the consistency with more almond milk if needed.
Cut the chicken into slices or cubes. In the same skillet, lower the heat and add the creamy sauce and pasta. Toss to coat the pasta thoroughly and mix in the chicken.
Plate the creamy chicken Alfredo and garnish with fresh parsley. Enjoy your homemade comfort food!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of almond milk to loosen the sauce. Can freeze portions for up to 2 months.