DAIRY-FREE CHICKEN FETTUCCINE ALFREDO

GF DF Chicken Fettuccine Alfredo - Olivia Adriance

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO

My gluten-free, dairy-free version of Chicken Fettuccine Alfredo is everything you could ever want in a comforting, rich pasta dish.

Prep Time15

Cook Time15

Soak TIme6

Total Time6 30

Course: Main Course

Cuisine: American

Keyword: Cashew sauce, Cashews, Chicken breasts, Dairy-free alfredo, Fettuccine

Servings:

Author: Olivia Adriance

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

While this recipe is best eaten immediately, leftovers can be reheated easily. I recommend adding a bit of liquid, such as a splash of almond milk or a bit of water, to prevent the pasta from drying out.

Nutrition