Dairy-Free Chicken Fettuccine Alfredo with Creamy Sauce

Date night just got an upgrade with this heavenly dairy-free, gluten-free Alfredo recipe. The creamy, cashew-based sauce is rich and smooth—definitely lick-the-spoon-worthy.

This is a classic dish reworked to suit a gluten-free, dairy-free lifestyle without sacrificing the comfort and decadence of traditional fettuccine Alfredo.

Traditional Alfredo relies on heavy cream, butter, and cheese. To recreate that indulgent texture without dairy, this version uses soaked cashews blended with unsweetened almond milk, nutritional yeast, lemon juice, and seasonings to produce a silken, savory sauce.

Gluten-free fettuccine and seared chicken add satisfying texture and protein, making this a complete and comforting meal perfect for a cozy dinner at home.

I love going out for date night, but sometimes an intimate meal at home is just right. This dairy-free chicken fettuccine Alfredo is a reliable choice when I want something special that’s also simple to prepare.

Whether you’re trying to impress someone or simply craving a bowl of creamy pasta, this recipe delivers. Enjoy!

Ingredients for Dairy-Free Chicken Alfredo

Simple ingredients, maximum flavor. Gather the following to make this comforting pasta:

• Onion and garlic: A savory base—use a small diced onion and minced garlic for flavor.
• Chicken: Boneless chicken breast or thigh, cut into bite-sized pieces. Shrimp or a plant-based protein can be used instead.
• Cashews: Raw cashews blended into the sauce create creaminess. Soak them overnight or at least 6 hours, then drain and rinse before using.

• Lemon juice: Adds brightness and cuts through the richness of the sauce.
• Nut milk: Unsweetened almond milk works well to thin the sauce while keeping it neutral in flavor.
• Nutritional yeast: Provides a cheesy, savory note without dairy.
• Gluten-free fettuccine: Choose your preferred brand or noodle style.
• Fresh parsley: Finely chopped for garnish and a touch of color.

How to Make Gluten-Free, Dairy-Free Chicken Fettuccine Alfredo

Follow these steps to create a creamy, dairy-free Alfredo that clings to pasta just like the original.

1. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.

2. Add the diced onion and sauté for 2–3 minutes, then add the minced garlic and cook another 2–3 minutes. Cook until the onion is soft and translucent and the garlic is fragrant but not browned.

3. Remove the onion and garlic from the skillet and set aside. Add another tablespoon of olive oil to the skillet.

4. Spread the chicken pieces in a single layer and cook 3–4 minutes per side, or until cooked through and lightly golden. Season with salt and pepper. While the chicken cooks, prepare the gluten-free fettuccine according to package instructions.

5. To make the Alfredo sauce, place the soaked cashews, cooked onions and garlic, lemon juice, almond milk, nutritional yeast, 2 teaspoons salt, and 1/2 teaspoon pepper in a high-speed blender. Blend until completely smooth. If the sauce is too thick, add more almond milk a little at a time to reach your desired consistency. Taste and adjust salt or nutritional yeast as needed.

6. Remove the cooked chicken from the skillet and reduce the heat to low. Add the blended Alfredo sauce and the cooked, drained pasta to the skillet. Toss gently until the pasta is evenly coated in the sauce. Return the chicken to the skillet and toss once more to combine everything.

7. Remove from heat. Serve immediately, garnished with chopped fresh parsley. Enjoy while hot for the best texture and flavor.

More Gluten-Free Noodle Recipes:

• Ground Chicken Ramen Stir Fry
• Dan Dan Glass Noodle Stir Fry
• Sage and Sausage Pumpkin Pasta
• Easy Saucy Peanut Noodles
• Thai Rice Noodle Salad with Shrimp

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO

Prep: 15 mins

Cook: 15 mins

Soak Time: 6 hrs

Total: 6 hrs 30 mins

Servings: 4

My gluten-free, dairy-free version of Chicken Fettuccine Alfredo is everything you want in a comforting, rich pasta dish—creamy, flavorful, and satisfying.

Ingredients

• ½ onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• ¾ pound chicken, cut into ½-inch bite-sized pieces
• Salt and pepper, to season
• 1 cup raw cashews, soaked overnight (or at least 6 hours) and rinsed
• 2 tablespoons lemon juice
• 1 cup unsweetened almond milk + more as needed to thin
• 2–3 tablespoons nutritional yeast
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 pound gluten-free fettuccine pasta
• Chopped fresh parsley, for serving

Instructions

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
2. Add the onion and sauté 2–3 minutes; add the garlic and cook another 2–3 minutes until onions are translucent and garlic is fragrant.
3. Remove the onion and garlic from the skillet and add the remaining tablespoon of olive oil.
4. Add the chicken in a single layer and cook 3–4 minutes per side until cooked through.
5. While the chicken cooks, prepare the pasta according to package directions.
6. Make the Alfredo sauce by blending the soaked cashews, cooked onions and garlic, lemon juice, almond milk, nutritional yeast, salt, and pepper until smooth. Adjust seasoning and consistency as needed.
7. Remove the cooked chicken from the skillet and reduce heat to low.
8. Add the sauce and cooked pasta to the skillet and toss gently to coat. Return the chicken to the pan and toss again to combine.
9. Remove from heat and serve immediately with chopped fresh parsley. Enjoy!

Notes

Best enjoyed immediately. To reheat leftovers, add a splash of almond milk or water and gently warm to restore a creamy texture and prevent the pasta from drying out.

Nutrition

Calories: 791 kcal |
Carbohydrates: 99 g |
Protein: 41 g |
Fat: 26 g |
Saturated Fat: 4 g |
Polyunsaturated Fat: 5 g |
Monounsaturated Fat: 14 g |
Trans Fat: 0.01 g |
Cholesterol: 54 mg |
Sodium: 1354 mg |
Potassium: 893 mg |
Fiber: 6 g |
Sugar: 6 g |
Vitamin A: 28 IU |
Vitamin C: 6 mg |
Calcium: 123 mg |
Iron: 4 mg

Nutrition information is automatically calculated and should be used as an approximation.