Drain your soaked raw cashews and add them to your high-speed blender along with the unsweetened almond milk, nutritional yeast, garlic cloves, and a pinch of salt. Blend the mixture on the highest setting for 2 to 3 minutes until absolutely no graininess remains.

Pat the pounded chicken breasts entirely dry with paper towels, then season aggressively with kosher salt, garlic powder, and a touch of black pepper. Heat your olive oil in a heavy skillet over medium-high heat. Lay the chicken in the pan and leave it completely undisturbed for 5-6 minutes per side to develop a deeply browned, slightly charred crust.

While the chicken rests on a cutting board, bring a large pot of heavily salted water to a rolling boil. Drop in your fettuccine and cook until perfectly al dente. Drain the pasta, reserving 1/2 cup (120ml) of the starchy pasta water.

Return the cooked pasta to the warm pot and pour in your blended cashew cream, tossing vigorously while adding splashes of pasta water until heavily coated. Transfer to a shallow white ceramic bowl. Slice the rested chicken breast into thick strips and fan it out on top. Sprinkle lightly with freshly chopped bright green flat-leaf parsley and coarse black pepper flakes.