Dairy Free Chicken Alfredo
A comforting and creamy pasta dish made without dairy, perfect for family gatherings and busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Consider using leftover rotisserie chicken for quicker preparation.
- 8 oz fettuccine or gluten-free pasta Choose your favorite type for a comforting pasta base.
- 1 cup unsweetened almond milk Or any other dairy-free milk.
- 1/2 cup cashews (soaked) Soaking improves texture.
- 3 cloves garlic (minced) Provides flavor.
- 2 tbsp olive oil Used for sautéing the chicken.
- Salt and pepper To taste.
Instructions
Preparation
- In a large pot, bring water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
- Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat and add the chicken. Cook for about 6-7 minutes on each side, or until golden and cooked through. Remove and slice.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- In a blender or food processor, combine soaked cashews, almond milk, sautéed garlic, and a pinch of salt. Blend until smooth and creamy.
- Return the sliced chicken to the skillet, pour the Alfredo sauce over the chicken, and add the pasta. Toss everything together gently until well coated and heated through.
- Plate the dish and garnish with fresh parsley or a sprinkle of nutritional yeast for a cheesy flavor without the dairy.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or almond milk. Can freeze individual portions for quick meals.