Vegan Chicken Alfredo

Creamy pasta with chicken and broccoli, garnished with fresh herbs in a serving dish.

This creamy vegan chicken Alfredo is the ultimate weeknight comfort food. With tender pasta, hearty plant-based chicken, and a luscious dairy-free Alfredo sauce, it’s ready in just 30 minutes...all in one skillet!

Course Main Course

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 378kcal

Author Marly McMillen

Equipment

Medium Saucepan

Ingredients

2 tablespoons olive oil
½ cup chopped onion
4 teaspoons minced garlic
8 oz package Tofurkey plant-based chicken (Tofurkey)
2 tablespoons all-purpose flour
2 cups oat milk (plain, unsweetened)
2 cups vegetable broth (2 cups water combined with 2 teaspoons Better than Bouillion vegetarian)
1 tablespoon nutritional yeast flakes
4 cups wide ribbon noodles (substitute fettucinni, penne, but different pastas require different cooking times)
1 cup broccoli florets (smaller florets preferred)
4 tablespoons vegan cream cheese
Optional toppings: vegan parmesan, fresh cracked black pepper, fresh herbs, ground nutmeg, vegan parmesan, sea salt and fresh cracked black pepper.

Cups - Metric

Instructions

Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for another 30–60 seconds until fragrant.
2 tablespoons olive oil, ½ cup chopped onion, 4 teaspoons minced garlic
Add Vegan Chicken: Stir in the Tofurky chicken and cook for 2–3 minutes, just until heated through.
8 oz package Tofurkey plant-based chicken
Make the Alfredo Sauce: Sprinkle flour over the mixture and stir to coat.
2 tablespoons all-purpose flour
Slowly whisk in oat milk, broth, and nutritional yeast flakes until smooth.
2 cups oat milk, 2 cups vegetable broth, 1 tablespoon nutritional yeast flakes
Add the Pasta: Bring the liquid to a simmer and add pasta and broccoli florets. Cover with the lid ajar and cook until the pasta is tender, around 10 minutes.
4 cups wide ribbon noodles, 1 cup broccoli florets
Stir in vegan cream cheese, and let everything simmer together for 2–3 minutes.
4 tablespoons vegan cream cheese
Assess the Sauce: If the sauce is too thick, stir in a splash of oat milk. If it's too thin, let it simmer a few more minutes.
Serve: Garnish with fresh parsley or basil and a sprinkle of vegan parmesan. Serve hot straight from the skillet.
Optional toppings: vegan parmesan, fresh cracked black pepper, fresh herbs, ground nutmeg, vegan parmesan, sea salt and fresh cracked black pepper.

Video

Nutrition