All recipes
Pizza & Pasta · Pasta
Creamy Garlic Alfredo Chicken Pasta
Silky roasted-garlic 'cream' sauce from cauliflower and cashews — nobody clocks it as dairy-free.
498Calories
49.7gProtein
38.4gNet carbs
10.4gFiber
12.6gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
6 oz (170 g) chickpea penne or fettuccine
170 g
3 chicken breasts (400 g), cubed
400 g
3 cups (300 g) cauliflower florets
300 g
3 Tbsp (25 g) raw cashews
25 g
4 cloves garlic
12 g
⅔ cup (150 g) low-sodium chicken broth
150 g
¾ cup + 1 Tbsp (200 g) unsweetened almond milk
200 g
3 Tbsp (15 g) nutritional yeast
15 g
2 tsp lemon juice
10 g
⅔ cup (100 g) frozen peas
100 g
¼ tsp nutmeg + black pepper + ¾ tsp salt
3 g
oil spray
3 g
Method
- Simmer the cauliflower, cashews, and garlic in the broth and almond milk, covered, 10–12 minutes until completely soft.
- Blend the pot contents with the nutritional yeast, lemon, nutmeg, and salt until totally silky — a full minute on high. This is the alfredo.
- Cook the pasta 1 minute short of the package time. Chickpea pasta goes from perfect to mush fast; set a timer. Reserve a cup of pasta water.
- Sear the seasoned chicken cubes in a misted pan until golden and cooked through, 6–7 minutes.
- Combine pasta, chicken, peas, and sauce over low heat, loosening with pasta water to a glossy coat. Finish with black pepper.
Nutrition facts
Per serving.
Calories498
Total fat12.6 g
Total carbohydrate48.8 g
Dietary fiber10.4 g
Net carbs38.4 g
Protein49.7 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
Keep cooking
