About this recipe

A rich, creamy pasta dish that tastes indulgent without a drop of dairy. Tender pan-seared chicken sits atop fettuccine coated in a velvety cashew-based Alfredo sauce seasoned with garlic, nutritional yeast, and a hint of lemon. Family-friendly, satisfying, and ready in under an hour.

Instructions

1. 1

   Place raw cashews in a mixing bowl and cover with boiling water. Let soak for 15 minutes, then drain and set aside. Meanwhile, bring a large pot of salted water to a boil.

2. 2

   Pat chicken breasts dry and season both sides with garlic powder, onion powder, salt, and black pepper. Heat olive oil in a large skillet over ^[medium-high heat]. Add chicken breasts and cook for 5–6 minutes per side until golden and cooked through (%[internal temp 165°F]). Transfer to a cutting board, rest for 5 minutes, then slice into strips.

3. 3

   Cook fettuccine in the boiling salted water according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.

4. 4

   Add the drained cashews, oat milk, low-sodium chicken broth, minced garlic, nutritional yeast, lemon juice, salt, and white pepper to a blender. Blend on high for 60–90 seconds until completely smooth and creamy.

5. 5

   In the same skillet used for the chicken breasts (wiped clean), melt the dairy-free butter over ^[medium heat]. Pour in the blended cashews sauce and stir constantly for 3–4 minutes until the sauce thickens slightly and is heated through. If it becomes too thick, stir in reserved pasta water a splash at a time until you reach a silky, coating consistency. Taste and adjust salt as needed.

6. 6

   Add the drained fettuccine to the skillet with the sauce and toss with tongs until every strand is well coated. Divide among bowls, top with sliced chicken breasts, and garnish with fresh parsley and dairy-free Parmesan if desired. Serve immediately.