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- Chicken breasts and seasonings - 2 boneless, skinless chicken breasts - Salt, pepper, and 1 teaspoon Italian seasoning - Gluten-free fettuccine pasta details - 8 oz gluten-free fettuccine pasta - Boil in salted water as per package instructions - Raw cashew preparation and alternatives - 1 cup raw cashews (soaked for at least 4 hours) - Alternatives can include silken tofu or sunflower seeds For a creamy sauce, the soaked cashews are key. They blend into a smooth texture. If you need a nut-free option, silken tofu works well. Sunflower seeds can also add creaminess. {{ingredient_image_1}} To start, season your chicken breasts well. Use salt, pepper, and Italian seasoning. This mix brings great taste. Heat one tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side. You want it golden brown and fully cooked. After cooking, let the chicken rest for a few minutes. This helps keep it juicy. Once rested, slice the chicken into strips for serving. Next, we will cook the gluten-free fettuccine. Boil a large pot of salted water. Add the pasta and cook it according to the package instructions. Gluten-free pasta often cooks faster, so keep an eye on it. Before draining, remember to save 1/2 cup of pasta water. This water is key for our sauce later. Now, let’s make the creamy sauce. Take your soaked cashews and add them to a high-speed blender. Pour in the vegetable broth, nutritional yeast, minced garlic, and a pinch of salt and pepper. Blend everything until it is smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water. This step helps you get the perfect consistency. After making the sauce, it's time to mix it with the pasta. Return the drained fettuccine to the same pot you used. Pour the creamy cashew sauce over the pasta. Toss the noodles gently over low heat. This helps the sauce coat the pasta well. If you find the sauce is too thick, add more of that reserved pasta water until it’s silky. For serving, slice the cooked chicken breasts. Place them on top of the creamy pasta. To make it pretty, garnish with fresh chopped parsley and a sprinkle of lemon zest. This adds a nice touch and brightness to the dish. Enjoy your Dairy-Free Creamy Chicken Alfredo warm! To make your Dairy-Free Creamy Chicken Alfredo pop, consider adding a few key seasonings. Try these: - Garlic powder for a stronger garlic taste. - Red pepper flakes for a little heat. - Smoked paprika for a subtle smoky flavor. If you want to swap out nutritional yeast, you can use vegan parmesan or ground sunflower seeds. Both add a nice cheesy flavor without dairy. To avoid a grainy sauce, blend your soaked cashews thoroughly. A high-speed blender works best here. If the sauce feels too thick, add a splash of reserved pasta water. This helps create a smooth and creamy texture. For the ideal thickness, start with a little pasta water. If you want a richer sauce, keep adding until you find the right consistency. You want it to coat the pasta nicely, not drown it. Chicken thickness can change cooking times. For thin chicken breasts, about 6-7 minutes per side works well. For thicker pieces, add a few extra minutes, checking for doneness. When cooking pasta, follow package instructions. Gluten-free fettuccine usually takes about 8-10 minutes. While the pasta cooks, prepare your sauce. This way, everything is ready to serve at the same time. Pro Tips Soak Cashews Properly: Make sure to soak your cashews for at least 4 hours to achieve a smooth and creamy sauce. This step is crucial for the best texture. Season Your Chicken Well: Don't skimp on seasoning the chicken with salt, pepper, and Italian seasoning. Proper seasoning enhances the overall flavor of the dish. Reserve Pasta Water: Always reserve some pasta water before draining. It can be added to the sauce to adjust consistency and help the sauce adhere to the pasta. Garnish for Freshness: Adding fresh parsley and lemon zest just before serving brightens the dish and adds a pop of flavor. Don’t skip this step! {{image_2}} To make this dish vegan, you can swap chicken for tofu or tempeh. 1. Tofu: Press and drain the tofu. Cut it into cubes. Sauté in olive oil until golden. 2. Tempeh: Slice tempeh thinly. Marinate in soy sauce and cook until crispy. For added protein, try chickpeas or lentils. These add great texture and flavor. If you need gluten-free options, there are many pasta types you can use. - Zucchini Noodles: Spiralize zucchini for a fresh, light twist. - Rice Noodles: These offer a slight chew and absorb the sauce well. You can also use quinoa or brown rice. Both are filling and healthy substitutes. Adding seasonal veggies can boost the dish's flavor and nutrition. - Summer: Use fresh tomatoes, zucchini, or bell peppers. - Winter: Try spinach, kale, or butternut squash for a hearty touch. Feel free to mix and match based on what’s fresh and in season. This keeps your meals exciting and full of flavor. To keep your Dairy-Free Creamy Chicken Alfredo fresh, store it in an airtight container. Place it in the fridge. It will stay good for about three days. If you want to save the creamy sauce, store it in a separate container. This keeps the texture nice. To reheat your pasta, add a splash of water or broth. Heat it on low. Stir gently to avoid breaking the noodles. This helps keep the pasta smooth. For the sauce, if it gets too thick, add a little water or broth. Stir it well to revive the creamy texture. You can freeze this dish if you want to save it for later. First, let it cool completely. Then, put it in a freezer-safe container. Make sure to seal it tightly. It can last for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove, adding water or broth as needed. Yes, you can use other nuts for the sauce. If you prefer a nut-free option, try using silken tofu or sunflower seeds. Both options give a creamy texture. Just blend them the same way as cashews. Each choice adds a different flavor, so feel free to experiment! This recipe is great for meal prep! You can cook the chicken and pasta in advance. Store them separately in the fridge. The sauce can also be made ahead. Just warm it up before serving. This way, you can enjoy a quick meal all week long! You can serve this dish with a variety of sides. A simple green salad pairs well. Steamed broccoli or roasted vegetables also complement it nicely. Garlic bread or a side of crusty bread is perfect for soaking up the sauce. Enjoy trying different sides to find your favorite! This guide covered making a creamy chicken Alfredo using gluten-free pasta. You learned about ingredients, preparation, and cooking methods. I shared tips to enhance flavor and achieve a smooth sauce. Vegan and gluten-free options were also discussed, broadening your meal choices. Remember to store leftovers properly and reheat with care. With these steps, you can create a delicious dish that fits your needs. Enjoy your cooking adventure!

Dairy-Free Dreamy Creamy Chicken Alfredo

A creamy, dairy-free version of the classic chicken alfredo, featuring gluten-free pasta and a cashew-based sauce.
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Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 8 oz gluten-free fettuccine pasta
  • 1 cup raw cashews (soaked for at least 4 hours)
  • 1 cup vegetable broth
  • 1 tablespoon nutritional yeast
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish
  • Lemon zest (optional, for extra brightness)

Instructions
 

  • Prepare the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown. Once cooked, set aside to rest before slicing.
  • Cook the Pasta: In a large pot of boiling salted water, cook the gluten-free fettuccine according to package instructions. Reserve 1/2 cup of pasta water before draining the noodles, then set aside.
  • Make the Creamy Sauce: In a high-speed blender, combine the soaked cashews, vegetable broth, nutritional yeast, minced garlic, onion powder, and a pinch of salt and pepper. Blend until smooth and creamy. If the mixture is too thick, add a little of the reserved pasta water to reach the desired consistency.
  • Combine Pasta and Sauce: In the same pot used for pasta, return the drained fettuccine and pour the creamy cashew sauce over the noodles. Toss the pasta gently over low heat, allowing it to coat well. If the sauce is too thick, gradually add more reserved pasta water until you achieve a silky consistency.
  • Slice and Serve: Slice the cooked chicken breasts and place them on top of the creamy pasta. Garnish with fresh chopped parsley and lemon zest if desired.
  • Enjoy!: Serve warm and enjoy the creamy, dairy-free goodness.

Notes

Soak cashews for at least 4 hours for the best texture.
Keyword chicken alfredo, dairy-free, gluten-free, vegan