Dairy-Free Chicken Alfredo

Ingredients

• 225 g (8 ounces)uncooked spaghetti or fettuccine, wheat-based or gluten-free
• about 105 g (3/4 cup)raw cashews
• 240 ml (1 cup)chicken broth
• 60 ml (1/4 cup)full-fat canned coconut milk
• 2garlic cloves, crushed
• 454 g (1 pound)boneless, skinless chicken breast, cut into 2.5 cm (1-inch) cubes or strips
• 15 ml (1 tablespoon)non-GMO cornflour, potato starch or plain flour
• 7/8 teaspoon, dividedsalt
• to tastefreshly ground black pepper
• 15 ml (1 tablespoon)olive oil
• as neededwater
• to garnish, optionalfresh herbs

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet instructions while you prepare the rest of the meal.

2. 2

   Blend the sauce

   Grind the cashews in a spice grinder or food processor until powdered, about 30–60 seconds. Add the powder to a blender with the chicken broth, coconut milk and garlic, then blend until smooth, about 1–2 minutes.

3. 3

   Season the chicken

   Put the chicken in a medium bowl and mix in the starch or flour, 1/8 teaspoon salt and a few turns of freshly ground black pepper. Coat it evenly, with no dry patches remaining.

4. 4

   Sear the chicken

   Heat the olive oil in a large frying pan over medium heat. Add the chicken and sear for about 5 minutes, turning to brown all sides; it does not need to be cooked through yet.

5. 5

   Simmer the sauce

   Pour the cashew mixture into the pan; if you like, strain it through a fine-mesh sieve to catch any remaining cashew pieces. Once it bubbles, lower the heat to medium-low and whisk as it cooks until thickened to your liking and the chicken is cooked through, about 5 minutes for a thick sauce. If it becomes too thick, whisk in water 1 tablespoon at a time.

6. 6

   Adjust the seasoning

   Season the sauce with 3/4 teaspoon salt, or to taste, and black pepper to taste. The amount of salt needed can vary depending on the broth.

7. 7

   Serve the pasta

   Divide the cooked pasta between four plates and top with the chicken and sauce. Finish with fresh herbs if desired.

What is chicken Alfredo?

Chicken Alfredo is a pasta dish associated with Italian-American cooking, built around pasta, chicken and a rich, smooth sauce. This version replaces the usual dairy-based sauce with blended cashews and coconut milk.

Cashews give the sauce body, while chicken broth and garlic keep it savoury. The result is a creamy coating for the pasta without butter or cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 38g protein, 43g carbs, 22g fat.

The pasta supplies most of the carbohydrate, while cashews, coconut milk and olive oil contribute much of the fat. Chicken provides a substantial share of the protein, with some also coming from the pasta and cashews. Pair a serving with salad, broccoli or asparagus to add a vegetable side.

Why the cashews matter

Cashew powder: grinding the nuts before blending helps them combine into a smooth sauce. Blend the mixture for the full 1–2 minutes, and strain it if you want to catch any remaining pieces.

Coconut milk: the full-fat canned kind lends richness. Stir or shake the can before measuring so the thicker part is evenly mixed.

Getting tender, browned chicken

Even pieces: cut the chicken into similarly sized cubes or strips so they cook at a similar pace. The light coating of starch or flour also helps the sauce cling.

Sear first: give the chicken about 5 minutes in the pan, turning it to brown the sides. It can finish cooking after the sauce is added, so avoid cooking it for too long during the initial sear.

How to judge the sauce

Thickness: simmer and whisk over medium-low heat until the sauce coats the chicken and reaches the consistency you prefer. It should bubble gently rather than boil hard.

Adjusting: if the sauce gets thicker than you want, whisk in water 1 tablespoon at a time. Keep the pasta water separate unless you choose to use it in place of the water called for in the method.

Timing the pasta and sauce

Cook the pasta while preparing the sauce components and chicken, following the packet timing. Drain it when ready, then plate it once the chicken is cooked through.

For a smoother finish, have the cashew sauce blended before the chicken is fully seared. This keeps the cooking sequence moving within the stated 25 minutes.

What to serve alongside

Green vegetables: steamed broccoli florets or asparagus make simple sides for the creamy pasta. A fresh salad offers a crisp contrast.

Keep the side lightly dressed or seasoned so it complements rather than competes with the garlic and pepper in the sauce.

Recipe notes & tips

• Use a blender that can fully smooth the ground cashews into the broth and coconut milk.
• Cut the chicken into even pieces so it cooks through at roughly the same time.
• Whisk the sauce regularly as it simmers to keep it smooth and prevent uneven thickening.
• Add water gradually, 1 tablespoon at a time, if the sauce becomes too thick.
• Taste before adding all the salt, especially if your chicken broth is already salty.
• Serve soon after combining the pasta and sauce for the creamiest texture.

Variations

• Use fettuccine: choose it instead of spaghetti for broader strands to catch the sauce.
• Choose gluten-free pasta: use a gluten-free variety and cook it according to its packet instructions.
• Add broccoli: serve steamed florets alongside the pasta for a green vegetable side.
• Try asparagus: steam or cook asparagus separately and serve it with the finished dish.
• Finish with herbs: scatter fresh herbs over the plated pasta for a fresh finishing note.

Common mistakes to avoid

• Leaving cashew pieces: blend the sauce until smooth or strain it through a fine-mesh sieve.
• Overcooking during the sear: brown the chicken for about 5 minutes, then let it finish cooking in the sauce.
• Cooking the sauce too fiercely: lower the heat to medium-low once it bubbles and whisk as it simmers.
• Adding water too quickly: loosen an overly thick sauce 1 tablespoon at a time.
• Oversalting: account for the salt in the broth and season the finished sauce to taste.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan or microwave, stirring in a little water if the sauce has thickened; the pasta may soften as it sits.

Frequently asked questions