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Easy Kosher Chicken Alfredo with Creamy Pareve Sauce

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Meat (Fleishig)

Chicken Alfredo in a kosher kitchen needs a dairy-free sauce. This one blends soaked cashews with warm chicken broth, nutritional yeast and garlic into a silky cream, tossed with fettuccine and seared chicken thighs.

Building Richness

Sear the chicken thighs in a hot pan and use the browned bits to start the sauce with garlic and a splash of white wine. Blend the soaked cashews with warm broth and nutritional yeast until completely smooth, then warm it in the pan. Nutritional yeast gives the savory, cheesy depth. Thin with pasta water as needed.

Kosher Notes

This is a meat (fleishig) recipe with no dairy, so it’s kosher with chicken. Use kosher chicken broth and check that the nutritional yeast and pasta carry a reliable hechsher.

Leftovers

Soak the cashews ahead, or quick-soak them in hot water for 15 minutes. The sauce thickens as it sits; add broth when reheating. Leftovers keep for 3 days.

Easy Kosher Chicken Alfredo with Creamy Pareve Sauce
Rich and creamy kosher chicken alfredo made with cashew cream and nutritional yeast. You won't miss the dairy in this perfectly satisfying pareve version.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 12 oz fettuccine pasta
  • 1 cup raw cashews soaked for 2 hours or overnight
  • 1 cup warm chicken broth divided
  • 1/4 cup nutritional yeast
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp white wine optional
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp onion powder
  • 2 tbsp fresh parsley chopped for garnish

What I use for this recipe

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Method
 

  1. Bring a large pot of salted water to boil for pasta. Drain the soaked cashews and rinse well.
  2. Season chicken pieces with salt, pepper, and onion powder. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken to skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken to a plate and set aside.
  4. While chicken cooks, add pasta to boiling water and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
  5. In a blender, combine drained cashews, 3/4 cup warm chicken broth, nutritional yeast, and a pinch of salt. Blend until completely smooth and creamy, about 2 minutes.
  6. Reduce heat under the skillet to medium-low. Add minced garlic to the same pan and cook until fragrant, about 30 seconds.
  7. Pour in wine if using and let it cook off for 30 seconds. Add the cashew cream mixture and whisk constantly.
  8. Add the cooked pasta to the skillet along with the chicken. Toss everything together, adding pasta water gradually until sauce coats the noodles nicely.
  9. Taste and adjust seasoning with salt, pepper, and remaining chicken broth as needed. The sauce should be creamy but not thick.
  10. Serve immediately, garnished with fresh parsley and additional black pepper if desired.

Notes

Soak cashews ahead of time for the smoothest cream sauce. If you forget, you can quick-soak them in hot water for 15 minutes. The sauce will thicken as it sits, so add pasta water or chicken broth when reheating leftovers. Store covered in refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 650mg 28%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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