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4.2 from 6 votes

Dairy-free Chicken Alfredo

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Dairy-free Chicken Alfredo
Servings: 4
Calories: 653kcal


  • 8 ounce Spaghetti
  • 4 cup broccoli, florets
  • 2 tablespoon olive oil
  • 1/4 teaspoon Italian Seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 pound chicken breast
  • 1 tablespoon cornstarch
  • 3/4 cup cashews
  • 1 1/4 cup chicken broth, low-sodium
  • 1/4 cup coconut milk, unsweetened
  • 2 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 2 medium orange
  • 1 cup blueberries


  • Cook pasta as directed on package. Drain and set aside, covered.
  • Meanwhile cut broccoli into small florets; toss with Italian seasoning, 1/4 teaspoon each of salt and pepper and olive oil. Spread evenly onto a baking sheet. Bake at 375 degrees F for 15 minutes. Cut chicken into small cubes and toss with cornstarch; set aside.
  • Put cashews into blender or food processor. Pulse until they turn to a powder (if you are using a high-powered blender, they will begin to soften and retain a powder-like consistency; this is okay).
  • Once cashews turn to a powder, add 1 cup broth, coconut milk and minced garlic. Blend until smooth. Add salt and pepper, blend once more until combined.
  • Add 2 tablespoons olive oil to a large skillet, heat over medium. Add chicken to hot oil and saute until no longer pink in the center. Remove chicken.
  • Using the same skillet the chicken was cooked in, add 1/4 cup chicken broth to deglaze pan. Pour in cashew mixture and stir until thickened; 2-3 minutes. Return chicken to the pan and allow to heat through; 2-3 minutes.
  • Peel oranges and cut wedges into thirds. Add to a bowl with the blueberries.
  • Serve chicken and sauce over pasta with broccoli and fruit on the side.


Calories: 653kcal | Carbohydrates: 74g | Protein: 42g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 393mg | Fiber: 9g | Sugar: 8g