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vegan chicken fettuccine alfredo

Vegan Chicken Fettuccine Alfredo

Enjoy a creamy and delicious Vegan Chicken Fettuccine Alfredo that’s perfect for any meal. This plant-based twist on a classic dish is sure to delight everyone at the table!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main, Main Course
Cuisine American, Fusion, Italian
Servings 4 meals

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

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 350g | Calories: 600kcal | Carbohydrates: 75g | Protein: 35g | Fat: 25g | Saturated Fat: 5.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10.5g | Sodium: 750mg | Potassium: 500mg | Fiber: 6.5g | Sugar: 3.5g | Vitamin A: 75IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 4mg
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