Creamy Dairy Free Chicken Pasta (gluten-free)

Simple ingredients combine for a delicious dairy free and gluten free chicken pasta. Make this creamy alfredo-like pasta dish for a quick weeknight or anytime meal. It starts with a sauteed chicken for lots of protein, herbs are added in, and then the chicken gets coated in a creamy cashew sauce.

Cashews are packed with healthy fats that are great for blood sugar stability, minerals like copper and zinc that support the immune system. They also contain other essential minerals like magnesium, manganese, and phosphorus to support bone health.

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How to Make This Easy Gluten-Free Dairy-free Creamy Chicken Pasta

• Cashew Cream
• Begin by soaking unroasted and unsalted cashews. Use boiling water and cover for a quick 10-15 minute soak
• Cut up 3 large boneless and skinless chicken breasts
• Cook the chicken pieces in 2 tbsp of olive oil and seasonings (garlic powder, onion power, oregano, Italian seasoning) until done
• Sprinkle 1 1/2 tbsp gluten free all pupose flour and coat the chicken, stirring frequently
• Once coated add 1 1/3 cups unsweetened organic coconut milk (I like this brand) it has no gums
• Turn down the heat and work on the cashew sauce
• Using a high-powered blender add the cashews and about 1/2 water and blend until smooth and creamy
• Add this mixture to the chicken and milk and stir to combine 
• Make your pasta and reserve some of the water
• Make sure your pasta water is salted and cook until done
• Add pasta to your chicken and ladle in some of the starchy pasta water.
• Toss everything together and serve while hot.

Creamy Dairy-Free Gluten-free Chicken Pasta

Creamy dairy free gluten free chicken pasta tossed in a savory cashew cream. A quick 30-minute meal perfect for families with allergies.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Dinner

Cuisine: Italian

Ingredients Equipment Method

Ingredients

  

• 3/4 cup raw cashews soaked at least 10 minutes with boiling water
• 1 1/3 cup coconut milk unsweetened
• 1 1/2 tbsp gluten free all purpose flour
• 2 tbsp extra virgin olive oil
• salt to taste
• 3/4 tsp ground onion powder
• 1/2 tsp garlic powder
• 1 Tbsp Italian seasonings
• Make pasta according to package and reserve some of the starchy water

Equipment

• 1 Pot
• 1 skillet
• 1 high-powered blender
• 1 tea kettle

Method

 

1. Begin by soaking unroasted and unsalted cashews. Use boiling water and cover for a quick 10-15 minute soak
2. Cut up 3 large boneless and skinless chicken breasts
3. Cook the chicken pieces in 2 tbsp of olive oil and seasonings (garlic powder, onion power, oregano, Italian seasoning) until done
4. Sprinkle 1 1/2 tbsp gluten free all pupose flour and coat the chicken, stirring frequently
5. Once coated add 1 1/3 cups unsweetened organic coconut milk (I like this brand) it has no gums
6. Turn down the heat and work on the cashew sauce
7. Using a high-powered blender add the cashews and about 1/2 water and blend until smooth and creamy
8. Add this mixture to the chicken and milk and stir to combine
9. Make your pasta and reserve some of the water
10. Make sure your pasta water is salted and cook until done
11. Add pasta to your chicken and ladle in some of the starchy pasta water.
12. Toss everything together and serve while hot.