Date night just got an upgrade with this heavenly dairy-free, gluten-free Alfredo. The creamy cashew-based sauce is rich, velvety, and spoon-licking good.
This is a classic dish reworked to fit a gluten-free, dairy-free lifestyle without sacrificing flavor or comfort.
Traditional Alfredo relies on heavy cream, butter, and cheese. In this dairy-free version, soaked cashews blended with unsweetened almond milk, nutritional yeast, lemon, and seasonings create a luscious, creamy sauce.
Gluten-free fettuccine and seared chicken add texture and protein, making this an ideal date-night dinner or a cozy weeknight treat.
Whether you want to impress someone special or simply indulge in a bowl of decadent pasta, this Dairy-Free Chicken Fettuccine Alfredo hits the mark. Enjoy!
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Ingredients for Dairy-Free Chicken Alfredo
Simple ingredients deliver big flavor in this comforting pasta dish. Gather the items below before you begin.
- Onion and Garlic: The aromatic base that builds flavor.
- Chicken: Adds satisfying protein; shrimp is a tasty alternative.
- Cashews: Raw cashews blended into the sauce create creaminess—soak them overnight or at least 6 hours.
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- Lemon Juice: Brightens the sauce and balances richness.
- Nut Milk: Unsweetened almond milk works well to thin the sauce as needed.
- Nutritional Yeast: Adds a cheesy, savory note without dairy.
- Fettuccine Pasta: Use your favorite gluten-free fettuccine.
- Parsley: Fresh chopped parsley for garnish.
How to Make Gluten-Free, Dairy-Free Chicken Fettuccine Alfredo
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
Add the diced onion and sauté 2–3 minutes, then add minced garlic and cook another 2–3 minutes until the onion is soft and the garlic is fragrant but not browned.
Remove the onion and garlic from the skillet, add another tablespoon of olive oil, then add the chicken in a single layer. Cook the chicken 3–4 minutes per side until cooked through. I use chicken breasts cut into bite-sized pieces.
While the chicken cooks, prepare the gluten-free fettuccine according to package directions.
Recipe Tip
Plan ahead to soak the cashews. Cover raw cashews with water and refrigerate overnight or for at least 6 hours. Drain and rinse before blending.
To make the sauce, combine soaked cashews, the cooked onion and garlic, lemon juice, almond milk, nutritional yeast, salt, and pepper in a blender. Blend until completely smooth. Taste and adjust salt, nutritional yeast, or almond milk to reach the desired flavor and consistency.
When the chicken is cooked, remove it from the skillet and reduce the heat to low. Add the creamy sauce and the drained pasta to the skillet, tossing gently to combine. Return the chicken to the pan and toss once more to coat everything in sauce.
Serve immediately topped with chopped fresh parsley. Enjoy!
More Gluten-Free Noodle Recipes:
- Ground Chicken Ramen Stir Fry
- Dan Dan Glass Noodle Stir Fry
- Sage and Sausage Pumpkin Pasta
- Easy Saucy Peanut Noodles
- Thai Rice Noodle Salad with Shrimp
DAIRY-FREE CHICKEN FETTUCCINE ALFREDO
Ingredients
- ½ onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- ¾ pound chicken, cut into ½-inch bite-sized pieces
- Salt and pepper, to season
- 1 cup raw cashews, soaked overnight (or at least 6 hours), rinsed
- 2 tablespoons lemon juice
- 1 cup unsweetened almond milk, plus more to thin
- 2–3 tablespoons nutritional yeast
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 pound gluten-free fettuccine pasta
- Chopped fresh parsley, for serving
Instructions
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add the onion and sauté 2–3 minutes, then add the garlic and cook another 2–3 minutes until soft and fragrant.
- Remove the onion and garlic, add another tablespoon olive oil, and cook the chicken 3–4 minutes per side until cooked through.
- Meanwhile, cook the pasta according to package directions.
- Blend the soaked cashews, cooked onion and garlic, lemon juice, almond milk, nutritional yeast, salt, and pepper until smooth. Adjust seasoning and thin with more almond milk if needed.
- Remove the chicken and reduce heat to low. Add the sauce and cooked pasta to the skillet, toss to combine, then return the chicken and toss once more.
- Remove from heat, garnish with chopped parsley, and serve immediately. Enjoy!
Notes
Nutrition
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Carbohydrates: 99 g
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Protein: 41 g
Nutrition information is automatically calculated and should be used as an approximation.
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