Creamy Kosher Chicken Alfredo with Pareve Cream Sauce

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Growing up, I always thought Alfredo pasta was off limits for kosher kitchens. How do you make that signature creamy sauce without mixing chicken and dairy? It turns out the answer is simpler than I expected, and it involves cashews, good technique, and a willingness to think outside the traditional Italian box.

This kosher version delivers all the richness you want from chicken Alfredo without breaking kashrut laws. The secret is creating a pareve cream sauce using cashew cream as the base. I soak raw cashews until they’re soft, then blend them with chicken stock and a touch of nutritional yeast for that savory depth. The result is surprisingly close to traditional Alfredo, with a silky texture that coats the pasta beautifully.

Making Pareve Cream Sauce Work

The key to making this dish work is proper timing and temperature control. You can’t just dump everything together and hope for the best. I cook the chicken first and set it aside, then build the sauce slowly in the same pan to capture all those browned bits. When you add the cashew cream mixture, keep the heat low and whisk constantly. Too much heat will make the sauce grainy, and nobody wants that.

This makes a perfect weeknight dinner when you want something that feels indulgent but doesn’t require hours of prep. Serve it with a simple green salad and some crusty bread, and you’ve got a meal that works for both casual family dinners and when you’re trying to impress guests who might not expect kosher food to be this satisfying.

When to Serve This Kosher Alfredo

Creamy Kosher Chicken Alfredo with Pareve Cream Sauce - Italian-American recipe
Growing up, I always thought Alfredo pasta was off limits for kosher kitchens. How do you make that signature creamy sauce without mixing chicken and dairy? It turns out the answer is simpler than I expected, and it involves cashews, good technique, and a willingness to think outside the traditional Italian box. This kosher version delivers all the richness you want from chicken Alfredo without breaking kashrut laws. The secret is creating a pareve cream sauce using cashew cream as the base. I soak raw cashews until they're soft, then blend them with chicken stock and a touch of nutritional yeast for that savory depth. The result is surprisingly close to traditional Alfredo, with a silky texture that coats the pasta beautifully. The key to making this dish work is proper timing and temperature control. You can't just dump everything together and hope for the best. I cook the chicken first and set it aside, then build the sauce slowly in the same pan to capture all those browned bits. When you add the cashew cream mixture, keep the heat low and whisk constantly. Too much heat will make the sauce grainy, and nobody wants that. This makes a perfect weeknight dinner when you want something that feels indulgent but doesn't require hours of prep. Serve it with a simple green salad and some crusty bread, and you've got a meal that works for both casual family dinners and when you're trying to impress guests who might not expect kosher food to be this satisfying.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews
  • 1 1/2 cups warm water for soaking
  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
  • 12 ounces fettuccine pasta
  • 3 tablespoons olive oil divided
  • 4 cloves garlic minced
  • 1 cup chicken stock low sodium
  • 2 tablespoons nutritional yeast
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon white pepper
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice freshly squeezed

Method
 

  1. Place cashews in a bowl and cover with warm water. Let soak for at least 2 hours, or overnight for best results.
  2. Bring a large pot of salted water to boil for the pasta. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.
  3. Season chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until golden brown and cooked through. Remove chicken to a plate and set aside.
  4. Drain the cashews and add them to a blender with 1 cup chicken stock. Blend on high speed for 2-3 minutes until completely smooth and creamy. The mixture should be the consistency of heavy cream.
  5. In the same skillet used for chicken, add remaining 1 tablespoon olive oil. Add minced garlic and cook for 30 seconds until fragrant.
  6. Pour the cashew cream mixture into the skillet and whisk in nutritional yeast. Bring to a gentle simmer over medium-low heat, whisking constantly.
  7. Add the cooked pasta to the skillet along with the chicken. Toss everything together, adding pasta water as needed to achieve a silky sauce consistency.
  8. Season with salt, black pepper, and white pepper to taste. Remove from heat and stir in lemon juice and fresh parsley.
  9. Serve immediately while hot, garnished with additional parsley if desired.

Notes

For the smoothest sauce, soak cashews overnight. If you're short on time, use boiling water and soak for 30 minutes. The sauce can be made ahead and reheated gently. Store leftovers in refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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