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Top-down view of a white ceramic bowl filled with rotini pasta and glossy dairy-free alfredo sauce. (Dairy-Free Chicken Alfredo)

Dairy-Free Chicken Alfredo: The Ultimate Creamy Rotini with Pan-Seared Chicken

Experience a luxurious Dairy-Free Chicken Alfredo featuring rotini pasta in a velvety cashew-based sauce, topped with golden-brown pan-seared chicken strips, fresh parsley, and red pepper flakes for the ultimate plant-based comfort meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (454g) Rotini pasta Use gluten-free if desired
  • 1.5 lbs (680g) Chicken breasts Boneless, skinless, sliced into strips
  • 2 tbsp (30ml) Avocado oil For high-heat searing
  • 1 cup (150g) Raw cashews Soaked in boiling water for 15 mins
  • 1 cup (240ml) Full-fat coconut milk Canned, unsweetened
  • 3 tbsp (15g) Nutritional yeast For cheesy flavor
  • 4 cloves Garlic Minced
  • 1/2 cup (15g) Fresh parsley Finely chopped
  • 1 tsp (2g) Red pepper flakes

Equipment

  • 1 High-speed blender Essential for a smooth sauce texture.
  • 1 12-inch Skillet Cast iron or stainless steel preferred for searing.
  • 1 Large Pasta Pot

Method
 

Preparation
  1. Place raw cashews in a bowl and cover with boiling water. Let soak for 15 minutes to soften.
  2. Cook rotini in a large pot of salted water until al dente. Reserve 1 cup of pasta water, then drain.
Cooking
  1. Heat avocado oil in a large skillet. Season chicken strips and sear for 3-4 minutes per side until golden-brown charred edges appear.
  2. Blend soaked cashews, coconut milk, nutritional yeast, and salt until completely glossy and smooth.
  3. Sauté garlic in the skillet, add the sauce and pasta. Toss until coated, using pasta water to thin if necessary.

Notes

Use a high-speed blender for the smoothest results.
Don't crowd the pan when searing the chicken to ensure a crust forms.