DAIRY-FREE CHICKEN FETTUCCINE ALFREDO
on Jan 20, 2025, Updated Jul 22, 2025
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Date night just got an upgrade with this heavenly dairy-free, gluten-free alfredo recipe! The creamy, luscious cashew-based sauce is truly lick-the-spoon-worthy.
This is one of those classic recipes that I’ve adapted to fit the gluten-free, dairy-free lifestyle.
Most alfredo sauces are made with heavy cream, cheese, and butter.
To make this traditional dish a Dairy-Free Chicken Fettuccine Alfredo, I blended soaked cashews with almond milk, nutritional yeast, and other ingredients for a rich and creamy sauce.
And, of course, I used gluten-free fettuccine and added chicken to bump up the protein as well.
I love a date night out, but sometimes it’s nice to make an extra special meal at home too. This fettuccine alfredo is always a contender when I’d rather cozy up on the couch for the evening.
Whether you’re looking to impress your partner or craving a bowlful of luxurious pasta, this Chicken Fettuccine Alfredo is a must-make! Enjoy!
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Ingredients for Dairy-Free Chicken Alfredo
The best recipes require minimal ingredients but are full of flavor. This comforting pasta dish does just that! Here’s what you’ll need to have on hand.
- Onion and Garlic: The base of any good pasta, or any good meal for that matter, is onion and garlic.
- Chicken: Adding a protein source, like chicken, will keep you and your date satisfied. Shrimp would be delicious here too!
- Cashews: A trick for many plant-based or dairy-free meals is blending raw cashews. You’ll need to soak them overnight, or for a minimum of 6 hours, so it’s best to plan ahead a bit.
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Pin It- Lemon Juice: To add some acidity to the sauce, a squeeze of lemon will do. It helps brighten up the heavy sauce too.
- Nut Milk: Any nut milk will do, but I prefer unsweetened almond milk here.
- Nutritional Yeast: This adds cheesiness without any dairy. Nutritional yeast is a complete protein as it contains all nine essential amino acids.
- Fettuccine Pasta: Use your favorite pasta of choice. I love the @taste_republic gluten-free fresh fettuccine which I found in the cold section at @wholefoods.
- Parsley: A sprinkle of green is the perfect garnish.
How to Make Gluten-Free, Dairy-Free Chicken Fettuccine Alfredo
Let’s begin! Start by heating 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
Add the chopped onion and sauté for 2 to 3 minutes then add the garlic and cook for another 2 to 3 minutes. You want the onions to be soft and translucent and the garlic to be fragrant, but not burnt.
Once sauteed, remove the onion and garlic from the skillet and add another tablespoon of olive oil.
Add the chicken in a single layer and cook for 3 to 4 minutes on both sides until cooked through. I used chicken breasts and cut them into bite-sized pieces.
While the chicken is cooking, prepare the pasta according to package instructions.
Recipe Tip
You’ll need to plan ahead and soak the cashews. Add the raw cashews to a bowl or jar and cover them with water. Refrigerate overnight, or at least 6 hours, beforehand. Drain and rinse before using.
Next, make the alfredo sauce. Add the soaked and rinsed cashews, cooked onions and garlic, lemon juice, almond milk, nutritional yeast, salt, and pepper to a blender and blend until smooth.
Taste and add more salt and nutritional yeast for flavor or almond milk to thin.
Once the chicken is fully cooked, remove it from the skillet and turn the heat to low.
Add the creamy alfredo sauce and cooked pasta to the skillet, tossing gently to combine, then return the chicken to the skillet and toss once more.
Remove from the heat and serve immediately with chopped fresh parsley. Serve and 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 pounds chicken, cut into ½-inch thick bite-szied pieces
- Salt and pepper, to season
- 1 cup raw cashews, soaked overnight (or at least 6 hours), and rinsed
- 2 tablespoons lemon juice
- 1 cup unsweetened almond milk + more as needed to thin
- 2-3 tablespoons nutritional yeast
- 2 teaspoons salt
- ½ teaspoons pepper
- 1 pound gluten-free fettuccine pasta
- Chopped fresh parsley, for serving
Instructions
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
- Add the onion and saute for 2 to 3 minutes then add the garlic and cook for another 2 to 3 minutes. You want the onions to be soft and translucent and the garlic to be fragrant but not burnt.
- Remove the onion and garlic from the skillet and add another tablespoon of olive oil.
- Add the chicken in a single layer and cook for 3 to 4 minutes on both sides until cooked through.
- While the chicken is cooking, prepare the pasta according to package instructions.
- Make the alfredo sauce by adding the soaked and rinsed cashews, cooked onions and garlic, lemon juice, almond milk, nutritional yeast, salt, and pepper to a blender and blend until smooth. Taste and add more salt and nutritional yeast for flavor or almond milk to thin.
- Remove the cooked chicken from the skillet and turn the heat to low.
- Add the creamy alfredo sauce and cooked pasta to the skillet, tossing gently to combine, then return the chicken to the skillet and toss once more.
- Remove from the heat and serve immediately with chopped fresh parsley. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think the sauce alone could be made in advance and frozen? I’m assuming I would maybe have to add a little liquid when reheating.
Definitely!