Vegan Chicken Alfredo
This vegan chicken alfredo pasta is a very easy a quick recipe. Just like pasta dish that inspired this. Perfect for a busy week day and there nothing you will miss flavor wise. A lot of quick recipes lack flavor, but this recipe is everything and a bag of chips! It’s creamy, savory, and it’s pasta which makes it very satisfying!
I always get asked “Rose, where is the Chick’n in this recipe?”. I know this recipe doesn’t have any plant based chicken in it. Although, you can absolutely add in some plant based chicken. This recipe was modeled after my original vegan mushroom alfredo pasta, but it was inspired by yet another craving. I was craving those Knoor pasta sides. The chicken alfredo to be exact and that is exactly how it turned out. The Knoor, packet is only chicken flavor and doesn’t contain any actual chicken, which is why I made my version, Chick’n less.
I have always been a huge fan of pasta. Growing up we had pasta quite often. My mom loves pasta just as much as I do. I guess that’s where I get my love for pasta from! I ate loads of lasagna, spaghetti, and baked ziti growing up. One thing that I never really had was alfredo pasta. I had alfredo pasta for the first time from once of those little pasta sides packets.
I remember thinking, “Wow, pasta without the red sauce?”. I loved it though, that is when my alfredo pasta obsession started. Everything I’ve we would go out for dinner I would always get the alfredo pasta, with whatever it came with. I never strayed from alfredo pasta after that. Until I went vegan that is. I totally didn’t cross my mind that going vegan meant I had to give up alfredo pasta, until I craved it one day.
I knew immediately once that craving hit, that I had to make a vegan version of it. I knew it had to feel just as indulgent and creamy, but also had to taste delicious and had to be easy to make. That my friend, is how the original vegan mushroom alfredo pasta recipe was born.
Vegan Chicken Alfredo
- 2 tbsp vegan butter
- 2 tbsp all purpose flour
- 1 1/2 cup water or vegetable broth
- 1 tsp Better than Bouillon veg base if using water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp ground black pepper
- 1/4 tsp Italian seasoning
- 1/2 tsp dried parsley
- 2 tsp olive oil
- 1/2 lb fettuccine pasta cooked
- Add vegan butter into pan and allow to melt on medium high heat.
- Add in the AP flour and whisk together.
- Cook for 2-3 minutes.
- Stir in water or broth very slowly, while whisking to make sure no clumping happens.
- Add in the seasoning, bouillon base, and stir occasionally while cooking for 2-3 minutes.
- Once the sauce has thickened a bit you can stir in the pasta and olive oil.
- Serve with a garnish of parsley and ENJOY!
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