Can I use chicken thighs?

Boneless, skinless thighs can be substituted. Boneless, skinless thighs will also stay juicy and cook a minute or two longer than boneless, skinless breasts per side.

What can replace the cashews?

Raw cashews provide the best flavor and texture for the base of this sauce. Soaked blanched almonds might be a suitable alternative. Pureed cauliflower and silken tofu blend is another alternative. These alternatives are likely to have a different flavor and texture, especially when using a low-powered blender.

How do I make it gluten-free?

Use gluten-free fettuccine noodles and prepare them as directed on the package. The sauce is gluten-free.

Why is my Alfredo sauce too thick?

It depends on how much pasta water remains on the pasta and how long the cashew sauce is cooked in a skillet. Save about 1 cup (240ml) of pasta water when draining the pasta and add it to the sauce if it tightens. Add pasta water, a tablespoon at a time, as needed to achieve the sauce consistency you want. Be careful not to add too much pasta water at once. The sauce may be too thick. Measure the pasta water using a tablespoon.

What's the best way to reheat it?

Heat the entire dish slowly in a saucepan with a small amount of water or unsweetened almond milk. Heat the entire meal until the sauce loosens and the pasta is heated through. Avoid using a microwave to heat the entire meal, as the sauce might separate.

Creamy Dairy-Free Chicken Alfredo with Cashew Sauce

By Miles CarrOct 16, 2026

5.0(1)

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Forty minutes to cook a meal in one pan. Chicken and pasta can cook together. This dairy-free chicken Alfredo recipe for four is a good option if you're searching for fettuccine with a cashew Alfredo sauce and browned chicken.

Creamy Dairy-Free Chicken Alfredo with Cashew Sauce

Pat the chicken dry to encourage browning. Heat olive oil in a pan until it begins to shimmer. The chicken should sizzle when it is added to the heated pan. Cook for 5 to 7 minutes per side. Allow the chicken to rest for 10 minutes before serving. Sizzling is evidence that the chicken is ready to eat when it is first added to the pan.

A high-speed blender can puree rehydrated cashews into a sauce. A standard blender can leave grit behind. Collect and use pasta cooking water when draining pasta and add it to the sauce while cooking on the stovetop until it coats the back of a spoon and adheres to fettuccine noodles, giving them a glossy appearance.

I serve the pasta in shallow bowls and top the noodles with chicken pieces. Chopped parsley and crushed pepper are served on top of each pasta portion. Crushed pepper is an ingredient in this recipe. Other side dishes served with this meal include garlic bread to sop up sauce and a simple green salad with a mild dressing.

Why you'll love this recipe

1Forty minutes is the overall cooking and prep time for this dinner, including soaking cashews and cutting cooked chicken.
2The chicken and sauce are cooked in the same large pan, leaving no other pan of drippings to clean out.
3Much of the work required is similar to pasta preparation. Sauce can be prepared in a frying pan while fettuccine cooks in another pan on the stove.
4Wide fettuccine noodles will soak up sauce easily without any special preparation techniques.
5It serves four in shallow bowls with pasta and chicken.
6A high-powered blender can prepare a sauce base in 1-2 minutes. The sauce base does not contain cheese or milk.

Instructions

Put the raw cashews in a bowl, cover with boiling water, and soak for at least 30 minutes or up to a few hours.

Bring a large pot of heavily salted water to a rolling boil.

Pat the chicken breasts completely dry with paper towels, then season both sides with salt and pepper.

Heat 1 tbsp (15ml) olive oil in a large skillet over medium-high heat until it shimmers slightly.

Put the chicken in the skillet and sear for 5-7 minutes per side without moving it, until it has a deep golden-brown crust and is cooked through.

Move the chicken to a cutting board and rest for 10 minutes before slicing.

Cook the fettuccine in the boiling water according to package directions until al dente, reserving about 1 cup (240ml) pasta water before draining.

Drain the soaked cashews and add them to a high-speed blender with 1 cup (240ml) fresh water, the nutritional yeast, lemon juice, and 1 tsp salt.

Blend on high for 1-2 minutes until smooth and creamy, scraping down the sides as needed.

Reduce the skillet heat to medium and add the remaining 1 tbsp (15ml) olive oil.

Add the minced garlic and sauté for about 30 seconds until fragrant, without browning it.

Pour the blended cashew cream into the skillet and whisk constantly for about 2-3 minutes as it heats and thickens, adding a splash of reserved pasta water if needed.

Add the drained fettuccine to the skillet and use tongs to toss until the noodles are coated with sauce.

Taste the pasta and add more salt if needed.

Slice the rested chicken breast against the grain into thick slices.

Transfer the sauced pasta to shallow bowls.

Arrange the chicken slices over the pasta.

Garnish with the chopped parsley and coarse cracked black pepper.

FAQ

Soak the cashews. Pour boiling water over the cashews in a bowl and soak for at least 30 minutes or several hours. Drain the cashews before preparing the sauce.

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Dinner Pasta Chicken Italian Dairy Free Stovetop

Creamy Dairy-Free Chicken Alfredo with Cashew Sauce

Name: Creamy Dairy-Free Chicken Alfredo with Cashew Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb fettuccine ((454g)); 1 1/2 lb boneless, skinless chicken breast (about 2 large breasts (680g)); 1 1/2 cups raw cashews (soaked in boiling water (225g)); 1/2 cup nutritional yeast ((30g)); 4 cloves garlic (minced); 1 cup unsweetened almond milk (plus more if needed (240ml)); 1 cup water (fresh, plus boiling water for soaking and pasta cooking (240ml)); 1 tbsp lemon juice (fresh (15ml)); 2 tbsp olive oil (divided (30ml)); 1/4 cup fresh parsley (finely chopped (15g)); 1 tsp salt (plus more to taste); coarse black pepper (to taste)

By Miles CarrOct 16, 2026

5.0(1)

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

1Forty minutes is the overall cooking and prep time for this dinner, including soaking cashews and cutting cooked chicken.
2The chicken and sauce are cooked in the same large pan, leaving no other pan of drippings to clean out.
3Much of the work required is similar to pasta preparation. Sauce can be prepared in a frying pan while fettuccine cooks in another pan on the stove.
4Wide fettuccine noodles will soak up sauce easily without any special preparation techniques.
5It serves four in shallow bowls with pasta and chicken.
6A high-powered blender can prepare a sauce base in 1-2 minutes. The sauce base does not contain cheese or milk.

Ingredients

Servings4

•1 lb fettuccine ((454g))
•1 ½ lb boneless, skinless chicken breast (about 2 large breasts (680g))
•1 ½ cups raw cashews (soaked in boiling water (225g))
•½ cup nutritional yeast ((30g))
•4 cloves garlic (minced)
•1 cup unsweetened almond milk (plus more if needed (240ml))
•1 cup water (fresh, plus boiling water for soaking and pasta cooking (240ml))
•1 tbsp lemon juice (fresh (15ml))
•2 tbsp olive oil (divided (30ml))
•¼ cup fresh parsley (finely chopped (15g))
•1 tsp salt (plus more to taste)
•coarse black pepper (to taste)

Instructions

1
Put the raw cashews in a bowl, cover with boiling water, and soak for at least 30 minutes or up to a few hours.
2
Bring a large pot of heavily salted water to a rolling boil.
3
Pat the chicken breasts completely dry with paper towels, then season both sides with salt and pepper.
4
Heat 1 tbsp (15ml) olive oil in a large skillet over medium-high heat until it shimmers slightly.
5
Put the chicken in the skillet and sear for 5-7 minutes per side without moving it, until it has a deep golden-brown crust and is cooked through.
6
Move the chicken to a cutting board and rest for 10 minutes before slicing.
7
Cook the fettuccine in the boiling water according to package directions until al dente, reserving about 1 cup (240ml) pasta water before draining.
8
Drain the soaked cashews and add them to a high-speed blender with 1 cup (240ml) fresh water, the nutritional yeast, lemon juice, and 1 tsp salt.
9
Blend on high for 1-2 minutes until smooth and creamy, scraping down the sides as needed.
10
Reduce the skillet heat to medium and add the remaining 1 tbsp (15ml) olive oil.
11
Add the minced garlic and sauté for about 30 seconds until fragrant, without browning it.
12
Pour the blended cashew cream into the skillet and whisk constantly for about 2-3 minutes as it heats and thickens, adding a splash of reserved pasta water if needed.
13
Add the drained fettuccine to the skillet and use tongs to toss until the noodles are coated with sauce.
14
Taste the pasta and add more salt if needed.
15
Slice the rested chicken breast against the grain into thick slices.
16
Transfer the sauced pasta to shallow bowls.
17
Arrange the chicken slices over the pasta.
18
Garnish with the chopped parsley and coarse cracked black pepper.

FAQ

Soak the cashews. Pour boiling water over the cashews in a bowl and soak for at least 30 minutes or several hours. Drain the cashews before preparing the sauce.