Preparation

• Bring a large pot of salted water to a boil and cook the gluten-free fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper and sear 3–4 minutes per side until cooked through and golden. Transfer to a plate and keep warm.
• In the same skillet, lower heat to medium and add the remaining tablespoon of oil. Sauté the onion until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
• Pour in the almond milk and coconut milk, stirring to combine. Bring to a gentle simmer.
• Stir in the dairy-free cream cheese and nutritional yeast until smooth. Add lemon juice and Italian seasoning. If the sauce looks too thin, whisk in a little reserved pasta water until it reaches a silky consistency.
• Add the cooked pasta and chicken back to the pan. Toss gently to coat everything in sauce and heat through for 1–2 minutes.
• Sprinkle with chopped parsley and an extra grind of black pepper. Enjoy immediately with a side of roasted veggies.