New-Fashioned Chicken Alfredo

Our version of alfredo pasta takes advantage of plant-based ingredients, such as mushrooms, cashews, nutritional yeast and tahini to amp up the flavor and the nutrition. You can easily keep this recipe dairy-free by using almond milk or another non-dairy milk.

Photo: Photography by Jesse Lane Lee

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Prep Time
30 min
30 min


  • 8 oz dry whole-grain penne pasta
  • 1 tbsp avocado oil
  • 1 yellow onion, diced
  • 2 boneless skinless chicken breasts, diced
  • 2 cups sliced cremini mushrooms
  • ½ cup raw cashews
  • 2 cloves garlic
  • 1 cup non-dairy or whole milk
  • ¼ cup nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 tbsp tahini
  • 2 tsp Dijon mustard
  • ½ tsp paprika
  • ¼ tsp each sea salt and ground black pepper
  • 2 cups baby spinach
  • Pinch red pepper flakes


  1. In a pot of boiling water, prepare pasta al dente according to package directions. Drain.
  2. In a large skillet, heat oil. Add onion and cook 5 minutes. Add chicken and mushrooms; cook an additional 10 minutes.
  3. Meanwhile, prepare sauce: To a food processor, add cashews and garlic; pulse until minced. Add milk, nutritional yeast, lemon juice, tahini, mustard, paprika, salt and pepper; process until smooth.
  4. In a large pot on medium, place spinach, cooked mushrooms and chicken. Pour sauce over spinach mixture; cook and stir until heated through and spinach is wilted, 3 to 5 minutes. Add drained pasta to pot; heat and stir until combined, about 3 minutes. Serve with pepper flakes.

NOTE: If following our Meal Plan, refrigerate leftovers in containers and reheat when called for.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 475
  • Carbohydrate Content 56 g
  • Cholesterol Content 43 mg
  • Fat Content 15 g
  • Fiber Content 5 g
  • Protein Content 29 g
  • Saturated Fat Content 2 g
  • Sodium Content 290 mg
  • Sugar Content 4 g

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