When it comes to comfort food, few dishes can compete with the creamy, indulgent goodness of Chicken Fettuccine Alfredo. Now, imagine a plant-based version that’s just as rich and satisfying! This Vegan Chicken Fettuccine Alfredo is a game-changer, delivering all the flavors and textures you love without any animal products.
Perfect for impressing even the most dedicated meat-eaters, this recipe combines a velvety Alfredo sauce, tender vegan chicken, and perfectly cooked fettuccine noodles. Get ready to wow your taste buds with this delicious and hearty dish!
What Makes Chicken Alfredo Non-Vegan?
Vegan Chicken Alfredo, despite its name, is entirely plant-based and free from any animal-derived ingredients. The key to its vegan status lies in the careful selection of substitutes for traditional Alfredo components:
Chicken Substitute
- Vegan “Chicken” Filets: These are typically made from plant-based proteins such as soy, wheat gluten (seitan), pea protein, or mycoprotein (from fungi). They mimic the texture and taste of chicken without using any actual poultry products.
Alfredo Sauce
- Dairy-Free Ingredients: Traditional Alfredo sauce contains butter, cream, and Parmesan cheese—all of which are derived from animal milk. In Vegan Chicken Alfredo, these ingredients are replaced with:
- Chickenless or vegetable broth: Provides a savory base.
- Raw cashews or alternative: Creates a creamy texture without dairy.
- Nutritional yeast: Adds a cheesy flavor without dairy cheese.
- Lemon juice and garlic: Enhance the flavor profile.
Pasta and Garnishes
- Plant-Based Choices: The pasta itself (like fettuccine) is typically made from durum wheat semolina or alternative gluten-free grains. Vegan parmesan cheese, if used, is made from nutritional yeast or plant-based ingredients rather than dairy.
By substituting these ingredients with plant-based alternatives, Vegan Chicken Alfredo retains the By substituting these ingredients with plant-based alternatives, Vegan Chicken Alfredo retains the creamy, indulgent essence of the classic dish while adhering to vegan principles. It’s a testament to the versatility and creativity of plant-based cooking, offering a satisfying meal that’s both compassionate and delicious.
Ingredients & Substitutions
Creating a delicious vegan chicken alfredo requires careful selection of ingredients to ensure a rich, creamy sauce and flavorful, satisfying “chicken.” Here’s a detailed look at the ingredients and possible substitutions to help you tailor this vegan fettuccine alfredo recipe to your preferences or dietary needs.
The Best Vegan Alfredo Sauce
This vegan cream sauce is the real deal! It’s made from whole foods and has just a handful of ingredients that pack a TON of flavor. Cashews make such a great base for any creamy recipe you want to make dairy-free. Alfredo sauce is such a popular recipe but the traditional version contains a lot of dairy. If you are looking for the perfect vegan replacement, this one is so creamy, dream and has a lot of flavor. You may even want to make a double batch so you have extra sauce for leftovers!
Chickenless Broth or Vegetable Broth:
The base of the sauce uses chickenless broth or vegetable broth. If you prefer a different flavor profile, you can substitute with homemade veggie broth, which often provides a richer taste. Store-bought broth is also a convenient option.
Yellow Onion:
Yellow onions add a mild, sweet flavor that becomes even more pronounced when cooked down. You can substitute with white or red onions if yellow onions are not available. The onion can be cut into smaller pieces if desired, however it’s not necessary as it will be blended up later on.
Raw Unsalted Cashews:
Cashews are the magical vegan ingredient that gives the sauce its creamy texture. Soak them in hot water to soften before blending. If you have a nut allergy, you can substitute with sunflower seeds or use silken tofu for a similar creamy effect. Cashews are my personal favourite substitution for recipes that traditionally call for heavy cream.
Lemon Juice:
Lemon juice adds a hint of acidity to balance the richness of the sauce. Freshly squeezed lemon juice is best, but bottled lemon juice can work in a pinch.
Garlic:
Garlic infuses the sauce with a robust flavor. For a twist, try roasting the garlic beforehand for a sweeter, more mellow flavor. Garlic powder can be used as a substitute if fresh garlic is not available.
Nutritional Yeast:
Nutritional yeast provides a cheesy, umami flavor that is essential for vegan cheese sauces. If you don’t have nutritional yeast, you can use vegan parmesan cheese as a substitute, but the flavor might differ slightly.
Salt & Fresh Ground Black Pepper:
Season to taste. White pepper can also be used for a more subtle heat.
Chicken
Breaded Vegan “Chicken” Filets:
Gardein is a popular brand, but there are many others you can try, such as Beyond Meat or homemade versions using dehydrated soy product or seitan. For a gluten-free option, choose a brand that uses a gluten-free breading.
Vegan Chicken
- Breaded vegan “chicken” filets: These add a satisfying texture and protein to the dish. Brands like Gardein are popular, but you can use any breaded vegan chicken available. If you prefer a non-breaded option, grilled or sautéed vegan chicken strips work well too. There are many others you can try, such as Beyond Meat or homemade versions using dehydrated soy product, soy curls, tofu or seitan. Most of these options have a high protein content, making this a both delicious and filling vegan alfredo recipe. For a gluten-free option, choose a brand that uses a gluten-free breading.
- If you don’t want chicken, try using cooked vegan ground beef for a twist.
Pasta
Fettuccine Noodles:
Traditional fettuccine noodles are perfect for this hearty pasta dish. For a gluten-free version, use gluten-free fettuccine or other gluten-free pasta like penne or spaghetti.
Vegan Parmesan Cheese & Fresh Chopped Parsley (Optional):
These toppings add extra flavor and a touch of freshness. Vegan parmesan can be store-bought or homemade using cashews and nutritional yeast. Fresh parsley is a classic garnish, but other herbs like basil or chives can also work. The follow your heart parmesan shaker cheese is my FAVORITE! It takes the most like real parmesan cheese in my opinion. (The shreds do not taste as good as the ground up cheese in the shaker.)
Lemon Zest: If you are a lemon lover, try adding a little bit of fresh lemon zest on top of the pasta and chicken. This is perfect during summer time!
Additional Substitutions
Non-Dairy Milk:
If you need to thin the sauce or make it creamier, you can use various plant-based milks. Almond milk, coconut milk, soy milk, oat milk, and other non-dairy milks each offer unique flavors and textures. Choose the one that best fits your taste and dietary preferences. However when I’m re-heating this pasta, I simply add a splash of veg broth to thin it out.
Olive Oil:
Used for cooking the onions and garlic, olive oil can be substituted with other oils such as vegetable oil, avocado oil, or even vegan butter for a richer flavor.
Red Pepper Flakes:
For a bit of heat, sprinkle some red pepper flakes into the sauce. Adjust to your spice preference.
Hemp Seeds:
If you want to boost the nutritional profile with extra protein and omega-3 fatty acids, sprinkle some hemp seeds into the sauce or as a garnish.
Vegan Cream Cheese:
For an even creamier texture, you can add a tablespoon or two of vegan cream cheese to the sauce.
What to Pair with Vegan Chicken Alfredo
This vegan chicken alfredo is such a great recipe that pairs well with a variety of sides and accompaniments to create a well-rounded meal. Here are some ideas:
Green Salad:
A fresh green salad with a light vinaigrette is a great way to balance the richness of the alfredo. Use leafy greens like spinach, arugula, or mixed greens, and add toppings such as cherry tomatoes, cucumbers, and red onions.
Garlic Bread:
Warm, crusty garlic bread is a classic pairing with pasta dishes. For a vegan version, use dairy-free butter and plenty of fresh garlic.
Roasted Vegetables:
Roasted vegetables like broccoli, Brussels sprouts, or asparagus make a great side dish. Simply toss them with a little olive oil, salt, and pepper, and roast until tender and golden brown.
Sautéed Spinach:
Quickly sauté spinach in olive oil with garlic for a nutrient-packed side. Spinach adds a pop of color and complements is a great way to sneak in some extra veggies.
Peas:
Cook 1 cup of frozen peas according to the package instructions, then add them into the vegan fettucine alfredo. Peas add a beautiful flavor and texture that is sure to please any pasta lover! I recently had this at a restaurant and will definitely add them next time I make this.
Steamed or Grilled Asparagus:
Lightly steamed or grilled asparagus spears add a fresh, vibrant element to the meal. Drizzle with a bit of lemon juice and olive oil for extra flavor.
Caesar Salad:
A vegan Caesar salad with crunchy croutons and a creamy, tangy dressing is a perfect accompaniment. Use a vegan Caesar dressing made from cashews or tahini.
Whole Grain Bread:
Whole grain bread or rolls can help soak up the delicious alfredo sauce. Look for options made with whole-wheat flour for added fiber and nutrients.
Wine Pairing:
For those who enjoy wine, a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir pairs nicely with the creamy alfredo sauce and vegan chicken.
This vegan chicken alfredo recipe offers a delicious, plant-based alternative to traditional alfredo, with simple ingredients and plenty of room for customization. If you love the chicken alfredo from olive garden, this is a meal the whole family will enjoy! The first time my husband and I tried vegan homemade alfredo sauce, we were blown away at how good it was!
Each of these ingredients plays a crucial role in creating a delicious and satisfying Vegan Chicken Fettuccine Alfredo. Feel free to experiment with substitutions to suit your dietary needs and taste preferences, ensuring you achieve a dish that’s both flavorful and tailored to your liking.
Helpful Tools
To make this recipe, you’ll need:
- A baking sheet for the vegan chicken.
- A medium pan for the sauce.
- A high-powered blender or food processor
- A large pot for boiling pasta.
- A slotted spoon for the pasta nooodles.
- Tongs for handling the chicken.
- A ladle for pasta water.
How To Make This Creamy Vegan Chicken Fettuccine Alfredo Recipe
Preparing the Chicken
- Cook the vegan chicken filets according to the package instructions.
- Typically, this involves baking them in the oven at 450°F for about 22 minutes, flipping halfway through.
Making the Alfredo Sauce
Cover the cashews in boiling water and let them soak. If you don’t have time to soak the cashews, a high powered blender such as a vitamix should blend them up sufficiently.
In a large pan over medium heat, add 1 cup of broth and the chopped onion.
Cook on medium-high heat until the broth reduces and the onion is soft, about 5-7 minutes.
Add the minced garlic and cook for another minute.
Remove the onion and garlic mixture from the heat and set aside.
Strain the soaked cashews and blend them in a high speed blender with the remaining broth, nutritional yeast, lemon juice, and the cooked onion and garlic mixture until smooth and creamy.
Return the sauce to the pan on low heat and season with salt and pepper. For a more in-depth article on my homemade Creamy Vegan Alfredo Sauce Made With Cashews view it here.
Cooking the Pasta
- Boil the fettuccine noodles in salted water until al dente. Don’t forget to reserve a ladle of pasta water before draining.
Assembling the Vegan Chicken Fettuccine Alfredo
Add the cooked pasta noodles and a ladle of pasta water to the pan with the Alfredo sauce. Stir gently to combine.
Slice the cooked vegan chicken into bite-sized strips.
Top the pasta with the vegan chicken strips.
Garnish with fresh parsley, freshly ground black pepper, and vegan parmesan if desired.
Leftovers should last about 3-4 days in a airtight container in the fridge. Store the cooked chicken in a separate container from the pasta.
To re-heat the vegan cashew alfredo sauce, simple add a splash of veg broth or a little plant-based milk to thin it out. Re-heat the pasta sauce, and noodles in a saucepan on medium heat until it is fully warmed. The chicken can be re-heated for a few minutes in the air fryer to maintain its crispy texture.
Tips & Tricks
- Cashew Soaking: For an extra creamy sauce, soak the cashews overnight.
- Nutritional Yeast: Adjust the amount based on your taste preference.
- Pasta Water: This starchy water helps to thicken the sauce and make it cling to the pasta better.
- Garnishes: Don’t skip the garnishes; they add freshness and extra flavor.
FAQ: Vegan Chicken Fettuccine Alfredo
Yes, you can substitute with any pasta you prefer, though the texture may vary slightly.
It can last for up to 3-4 days when stored in an airtight container.
Most grocery stores carry vegan chicken products, especially in the frozen section. Brands like Gardein are widely available.
Vegan Chicken Fettuccine Alfredo
Ingredients
Vegan Alfredo Sauce
- 2 cups chickenless broth or vegetable broth
- 1 large yellow onion, roughly chopped
- ½ cup raw unsalted cashews
- 1 tbsp lemon juice
- 5 cloves minced garlic
- 2-3 tbsp nutritional yeast
- salt & fresh ground black pepper to taste
Chicken
- 4 breaded vegan "chicken" filets (I love the gardein brand!)
Pasta
- 14oz fettuccine noodles
- vegan parmesan cheese & fresh chopped parsley (optional)
Instructions
Preparing the Chicken
- Cook the vegan chicken filets according to the package instructions. Mine were cooked on a baking sheet in the oven at 450 for 22 mins, flipping halfway.
Alfredo Sauce
- Cover the cashews in boiling water and allow to soak.
- In a medium pan on medium heat, add 1 cup of broth and the chopped white onion.
- Reduce the broth, and keep cooking for 5-7 minutes or until most of the broth has cooked down and evaporated.
- Next, add 5 cloves of minced garlic and cook for 1 minute. Remove the onion and garlic mixture and set aside.
- Start cooking your fettuccine noodles. Don't forget to salt the pasta water.
- Strain water off the cashews. Add cashews, 1 cup of broth, nutritional yeast, lemon juice, and the cooked onion and garlic mixture into a high powered food blender. Blend until smooth and creamy.
- Add the creamy sauce back into your pan on low heat. Add salt and pepper to taste.
Assembling the Pasta
- Add the creamy sauce back into your pan on low heat. Add salt and pepper to taste.
- Next, add the cooked pasta noodles and 1 ladle of pasta water directly into the sauce and stir gently to combine.
- Hold the cooked chicken with tongs, and cut into nice bite sized strips.
- Place the vegan chicken strips on top of the pasta and garnish with fresh parsley, freshly ground black pepper, and vegan parmesan. Buon Appetito!
Notes
Nutrition
Conclusion: Vegan Chicken Fettuccine Alfredo
Vegan Chicken Fettuccine Alfredo is a delightful dish that brings comfort and satisfaction without compromising on taste or texture. It’s a fantastic example of how plant-based ingredients can be used to recreate beloved classics. Give it a try, and you might find it becoming a staple in your meal rotation!
Wow this was delicious!! 🤤
Thank you so much! I’m so glad you loved it 🙂
This was so delicious and absolutely love the plant-based Alfredo sauce. I didn’t make homemade noodles but next time I totally will. I think they’ll take this to that next level loved it.
Thank you so much!! I’m so happy you loved it! 🙂 and YES the homemade noodles are a game changer it will be like restaurant quality!! let me know how it goes 🙂
Love this! What are plant-based chickens do you recommend. Do you have any homemade chicken recipes? You can refer me to thanks so much.
Thank you so much!! I don’t have any homemade ones however I have been playing around with seitan recipes. You can check out this article for ideas from other blogs! https://essycooks.com/what-is-seitan-plant-based-meat-alternative/ And for storebought I absolutely love the Gardein Suprême Chick’n Filets they are SOOOO good! Hope that helps!