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One Pot Kosher Chicken Alfredo with Creamy Non-Dairy Sauce

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Meat (Fleishig)

One-pot chicken Alfredo cooks the pasta, chicken and a creamy dairy-free sauce together. The sauce is made with blended soaked cashews, almond milk, nutritional yeast and lemon, and chicken thighs and fettuccine cook right in the broth.

How One-Pot Pasta Works

Brown the chicken, then cook the onion and garlic. Add the broth and pasta and simmer, stirring often, until the pasta is nearly tender. Stir in the cashew cream and nutritional yeast at the end and cook just until creamy. Soak the cashews for at least 2 hours, or overnight, so they blend smooth.

Kosher Notes

Traditional Alfredo uses butter, cream and parmesan, which can’t be served with chicken. This version is meat (fleishig) with no dairy. Check that the almond milk and nutritional yeast carry a pareve hechsher.

Leftovers

Leftovers keep for 3 days; reheat with a splash of broth or almond milk.

One Pot Kosher Chicken Alfredo with Creamy Non-Dairy Sauce
This kosher one pot chicken alfredo uses cashew cream and nutritional yeast to create a rich, dairy-free sauce that rivals the traditional version.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Kosher
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews soaked for 2-4 hours
  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 12 oz fettuccine pasta
  • 3 tbsp olive oil divided
  • 4 cloves garlic minced
  • 1 medium yellow onion diced
  • 3 cups chicken broth kosher certified
  • 1 cup unsweetened almond milk
  • 1/3 cup nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1/4 cup fresh parsley chopped for garnish

What I use for this recipe

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Method
 

  1. Drain and rinse the soaked cashews. Add them to a high-speed blender with 1 cup water. Blend on high for 2-3 minutes until completely smooth and creamy. Set aside.
  2. Season the chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat. Add chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken to a plate.
  3. Reduce heat to medium and add the remaining tablespoon of oil to the same pot. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add the chicken broth, almond milk, Italian seasoning, and red pepper flakes (if using) to the pot. Bring to a gentle boil, then add the fettuccine pasta. Stir well to prevent sticking.
  5. Cook pasta according to package directions, stirring every 2-3 minutes to prevent sticking. If the liquid level gets too low, add more broth or water as needed.
  6. When pasta is almost al dente, stir in the cashew cream, nutritional yeast, and lemon juice. Add the cooked chicken back to the pot and stir gently to combine.
  7. Continue cooking for 2-3 minutes until the sauce has thickened slightly and pasta is tender. Taste and adjust seasoning with salt and pepper as needed.
  8. Remove from heat and let stand for 2-3 minutes to allow sauce to thicken further. Garnish with fresh parsley before serving.

Notes

The cashews must be soaked for at least 2 hours for the smoothest cream. For best results, soak them overnight. If your blender isn't high-powered, you may need to blend longer or strain the cashew cream through a fine mesh sieve. Leftovers keep in the refrigerator for 3 days and can be reheated with a splash of broth or almond milk to restore creaminess.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
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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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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