This gluten- and dairy-free take on the classic Fettuccine Alfredo is as indulgent as it gets! Perfect for a weeknight dinner or a special occasion, this recipe balances comfort and elegance effortlessly. Plus, the creamy cashew-based Alfredo sauce will leave you wondering why you ever needed cream or cheese in the first place!
Table of Contents
Why You’ll Love This Recipe
- Classic Flavors, Modern Twist: Enjoy the rich, creamy Alfredo sauce without dairy or gluten.
- Healthy & Delicious: Made with wholesome, simple ingredients for guilt-free indulgence.
- Easy to Make: A fuss-free recipe that feels elevated but is quick enough for any night of the week.
Ingredients
For the Alfredo Sauce:
- 1 cup soaked raw cashews, rinsed
- 2 tbsp lemon juice
- 1 cup unsweetened almond milk (plus more to thin if needed)
- 2-3 tbsp nutritional yeast
- 2 tsp salt
- 1/2 tsp pepper
For the Pasta & Chicken:
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- 3/4 lb chicken breast, cut into bite-sized pieces (1/2-inch thick)
- Salt and pepper, to season
- 1 lb gluten-free fettuccine pasta
For Garnish:
- Chopped fresh parsley
Directions
1. Cook the Aromatics:
- Heat 1 tbsp olive oil in a large nonstick skillet over medium heat.
- Add the diced onion and sauté for 2-3 minutes, until softened.
- Stir in the minced garlic and cook for an additional 2-3 minutes until fragrant (but not burnt). Remove the onion and garlic from the skillet and set aside.
2. Cook the Chicken:
- Add the remaining 1 tbsp olive oil to the skillet.
- Season the chicken pieces with salt and pepper, then cook in a single layer for 3-4 minutes on each side until golden and fully cooked. Remove from the skillet and set aside.
3. Prepare the Pasta:
- While the chicken cooks, prepare the fettuccine pasta according to the package instructions. Drain and set aside.
4. Blend the Alfredo Sauce:
- In a high-speed blender, combine the soaked cashews, lemon juice, almond milk, nutritional yeast, salt, and pepper.
- Blend until smooth and creamy. Adjust the seasoning with more salt or nutritional yeast to taste, and thin the sauce with additional almond milk if needed.
5. Assemble the Dish:
- Turn the skillet heat to low and add the creamy Alfredo sauce along with the cooked pasta. Toss gently to coat.
- Return the cooked chicken to the skillet and toss again to combine.
6. Serve:
- Remove from heat and serve immediately. Garnish with chopped fresh parsley for a burst of color and flavor.
Tips for Success
- Perfectly Creamy Sauce: Blend the cashew sauce until it’s silky smooth. If your blender isn’t high-powered, soak the cashews overnight for easier blending.
- Make it Your Own: Add steamed broccoli or sautéed mushrooms for extra texture and nutrition.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of almond milk to loosen the sauce.
Nutritional Information
- ⏰ Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
- 🔥 Calories: Approximately 450 kcal per serving
- 🍽️ Servings: 4
Join the Mini Series!
This Fettuccine Alfredo is part of a mini-series of easy, elevated recipes designed to impress while keeping things relaxed. Follow along for more simple, healthy, and craveable dishes! ❤️ 🍴
