This is the most delicious dairy free alfredo recipe and it can be made in under 30-minutes!
Heat a frying pan on high with the avocado oil. Season the chicken breast with garlic salt, black pepper, and Italian seasoning.
Cook each side for about 4 1/2 minutes.
Use a thermometer to read 165+ for cooked chicken.
*this is a great time to start boiling the pasta!
Add chopped garlic, onion, and shallots to the frying pan on medium-high.
*for more flavor, do not wash out the pan after cooking the chicken.
Once the garlic, onions, and shallots have softened (not browned), add the flour. Once the ingredients are coated, mix in the coconut milk, cashew milk, and chicken broth. Turn the heat to low and allow the sauce to simmer.
Mix in the black pepper, garlic salt, onion salt, Italian seasoning, nutritional yeast, and fresh chives.
**give the sauce a taste test to determine if it needs more pepper, garlic, salt, or nutritional yeast!
Add the sauce to a mixing bowl with the cooked fettuccine and mix until the pasta is completely coated. Top with the cooked chicken, a few pinches of black pepper, and a sprinkle of chives.