Giving up traditional cream sauces was one of the hardest parts for me when I cut dairy from my diet.

That is why I wanted to make this dairy free chicken broccoli alfredo, so I could enjoy that rich comfort food again without feeling sick later.

The sauce turns out completely smooth and creamy thanks to blended softened cashews and garlic.

You also get tender chicken and crisp broccoli in every bite, which makes it a full and balanced dinner.

It is simple enough for a busy weeknight, and nobody at the table will even miss the heavy cream.

Why This Recipe Is a Keeper

Ultra Creamy Texture – Blended cashews create an incredibly silky sauce that clings to every noodle without any heavy cream.

Rich Cheesy Flavor – Nutritional yeast and white miso give this sauce an authentic parmesan taste without any actual dairy.

Complete Dinner – Tender chicken, vibrant broccoli, and fettuccine deliver a balanced meal that satisfies the whole family.

Quick Cleanup – Boiling the broccoli with the pasta saves extra dirty pots and keeps dinner prep super simple.

Here’s What You’ll Need

For the Chicken & Pasta

1 1/2 lb Boneless Skinless Chicken Breasts
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Italian Seasoning
2 tbsp Olive Oil
12 oz Fettuccine
3 cups Broccoli Florets

For the Alfredo Sauce

1 cup Raw Cashews
3 tbsp Dairy Free Butter
5 Garlic Cloves, Minced
1 1/2 cups Unsweetened Plain Almond Milk
1/2 cup Chicken Broth
3 tbsp Nutritional Yeast
1 tbsp Lemon Juice
1 tsp White Miso Paste
1/2 tsp Salt
1/4 tsp Ground Nutmeg
2 tbsp Fresh Parsley, Chopped

How to Make It

Step 1

Place the cashews in a small pot, cover with water by 2 inches, and boil for 10 minutes until very soft. Drain and set aside.

Step 2

Slice the chicken breasts in half horizontally so they cook evenly, then season with salt, black pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden and it reaches 165°F.

Transfer the chicken to a cutting board, rest for 5 minutes, then slice into strips.

Step 3

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions, adding the broccoli florets during the last 3 minutes. Reserve 1 cup of the pasta water, then drain.

Step 4

Lower the skillet heat to medium, melt the dairy free butter, and sauté the garlic for 1 minute until fragrant but not browned.

Step 5

Add the softened cashews, garlic butter, almond milk, chicken broth, nutritional yeast, lemon juice, miso paste, salt, and nutmeg to a blender. Blend on high for 1-2 minutes until completely silky and smooth.

Step 6

Pour the sauce back into the skillet and simmer over medium-low heat for 2-3 minutes until it thickens slightly. Add the pasta and broccoli and toss to coat, splashing in reserved pasta water as needed to make it glossy.

Step 7

Top with the sliced chicken, sprinkle with parsley and extra black pepper, and serve right away.

Recipe Tips

Double-Check Your Almond Milk

Always check the carton to make sure your almond milk is labeled unsweetened and plain. Even original almond milk usually has added sugar that will make your Alfredo sauce taste sweet.

If you use sweetened or vanilla almond milk, the sauce will not taste right at all. I recommend tasting a tiny drop from the carton before you pour it into the blender just to be sure.

Test the Sauce for Grittiness

Before you pour the blended sauce into the skillet, rub a small drop between your fingers. It should feel completely smooth and creamy, without any tiny cashew pieces left.

If it feels even a little bit grainy, keep blending for another full minute. Standard blenders often need that extra time to fully break down the nuts into a silky cream.

Save That Starchy Pasta Water

Make sure you scoop out your pasta water right before you drain the fettuccine. This water is filled with starch that helps bind your sauce to the noodles.

Dairy-free sauces can look dry or separate quickly without dairy fats to hold them together. Stirring in a few splashes makes the sauce cling to every noodle and creates a smooth, glossy finish.

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