If you’re a pasta lover and craving a comforting, creamy dish that packs a whole lot of flavor that’s entirely plant-based, this Best Vegan Creamy Chicken Alfredo Pasta Recipe is a must-try! Made with simple ingredients like oat milk, onions, garlic, and vegan chicken nuggets, it’s delicious, nutritious, and easy to prepare. Whether you're a vegan or just looking to reduce your dairy intake, this recipe will satisfy your cravings for a hearty pasta dish with a creamy sauce. Perfect for a weeknight dinner for the whole family.
Why You’ll Love This Recipe
- Rich and Creamy: This vegan Alfredo sauce is incredibly rich and creamy, thanks to the combination of oat milk, vegan butter, and nutritional yeast.
- Nutritious: Packed with mushrooms, onions, and garlic, this dish is not only tasty but also full of nutrients.
- Simple Ingredients: Made with everyday pantry staples, you won't need any special trips to the grocery store.
- Quick and Easy: Ready in under 30 minutes, it's perfect for a weeknight dinner.
- Versatile: Easily adaptable with various vegetables and plant-based proteins.
This was inspired by my other Alfredo recipe on this site, and pairs well with this amazing sidedish recipe.
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Ingredients
- Oat Milk: Provides a creamy base for the sauce. (Any Non-dairy milk or plant milk will do)
- Onions: Adds depth and sweetness to the sauce.
- Garlic: Essential for a flavorful Alfredo sauce.
- All Purpose Flour: Helps thicken the sauce.
- Salt: Enhances all the flavors.
- Spaghetti: The classic pasta choice for Alfredo.
- Mushrooms: Adds umami and a meaty texture.
- Herbs like fresh parsley and Seasonings: For added flavor, including nutritional yeast for a cheesy taste. (Onion powder and garlic powder)
- Vegan Parmesan: For that authentic Alfredo flavor.
- Vegan Chicken Nuggets: Adds protein and texture. I used Impossible from trader joes, this is our secret ingredient! Its even better than the real thing!
See recipe card for quantities.
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and set aside, reserving a cup of pasta water.
- Prepare the Vegan Chicken:
- Cook the vegan chicken nuggets according to package instructions. Once cooked, cut them into bite-sized pieces and set aside.
- Make the Alfredo Sauce:
- In a large pan over medium-high heat, melt 2 tablespoons of vegan butter or olive oil. Add the chopped onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle in the flour, stirring constantly to form a roux. Cook for 2 minutes.
- Gradually whisk in the oat milk, ensuring there are no lumps. Continue to whisk until the sauce thickens.
- Add Flavor:
- Stir in the nutritional yeast, salt, and any additional herbs and seasonings you like. Cook for another 3-4 minutes until well combined.
- Add the mushrooms and cook until tender, about 5 minutes.
- Combine and Serve:
- Add the cooked spaghetti and vegan chicken pieces to the sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.
- Serve immediately, topped with vegan Parmesan and a sprinkle of fresh herbs like fresh chopped parsley.
Hint: Don’t forget to reserve some pasta water before draining the spaghetti. This starchy water is perfect for adjusting the consistency of your Alfredo sauce and helps the sauce cling to the pasta.
Substitutions
- Oat Milk: Substitute with almond milk, coconut milk, soy milk, or any other plant-based milk.
- Vegan Chicken Nuggets: Use soy curls, tempeh, or extra mushrooms instead.
- Vegan Butter: Olive oil or coconut oil can be used as an alternative.
- Nutritional Yeast: If unavailable, use vegan Parmesan cheese or a blend of ground cashews and garlic powder.
Variations
Different Noodles: Swap spaghetti for fettuccine, penne, or any pasta you prefer.
Extra Veggies: Add broccoli, spinach, or peas for extra nutrients and color.
Spicy Kick: Add red pepper flakes or a dash of hot sauce for some heat.
Mushroom Swap: Use shiitake or portobello mushrooms for a different flavor profile.
Equipment
Large Pot: For boiling the spaghetti noodles until al dente.
Colander: To drain the cooked spaghetti noodles.
Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
Pine Nut Grinder: If using whole pine nuts for garnish, a grinder can help crush them into smaller pieces before sprinkling over the finished dish
Top tip
For the best vegan Alfredo sauce results, use high-quality vegan Parmesan and or nutritional yeast. These ingredients will give your Alfredo sauce a rich, cheesy flavor that closely mimics the traditional version.
FAQ
Q: Can I use gluten-free pasta?
A: Yes, you can easily substitute regular pasta with gluten-free pasta to make this dish gluten-free.
Q: How can I make the sauce thicker?
A: If the sauce is too thin, add a bit more flour or cook it longer to let it reduce. If it’s too thick, add more oat milk or pasta water until you reach the desired consistency.
Q: Can I prepare this dish in advance?
A: Yes, you can make the sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove before adding cooked pasta.
Q: How should I store leftovers?
A: Store any leftover Vegan Creamy Chicken Alfredo Pasta in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. When ready to eat, reheat gently on the stovetop or in the microwave, adding a splash of oat milk or water to loosen the sauce if needed.
Q: Can I freeze this pasta dish?
A: Yes, you can freeze this pasta dish. Transfer the cooled pasta and sauce into a freezer-safe container or a zip-lock bag. It can be stored in the freezer for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat on the stovetop, adding a bit of oat milk or water to help restore its creamy texture.
Q: How do I prevent the sauce from separating when reheating?
A: When reheating, use low to medium heat and stir frequently to prevent the sauce from separating. If the sauce becomes too thick, add a little oat milk or water to help maintain its creamy consistency. Avoid overheating, as this can cause the sauce to break.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Best Vegan Creamy Chicken Alfredo Pasta Recipe
Ingredients
- Spaghetti: 12 ounces cooked al dente
- Vegan Chicken Nuggets: 1 package cooked and sliced
- Oat Milk: 2 cups
- Onions: 1 medium finely chopped
- Garlic: 3 cloves minced
- Flour: 2 tablespoons
- Vegan Butter: 2 tablespoons
- Mushrooms: 1 cup sliced
- Nutritional Yeast: ¼ cup
- Vegan Parmesan: ½ cup grated
- Salt and Pepper: To taste
- Herbs and Seasonings: Basil parsley, and a pinch of red pepper flakes
Instructions
- Cook the Pasta: In a large pot of salted water, cook the spaghetti until al dente. Drain and set aside, reserving a cup of pasta water.
- Prepare the Vegan Chicken Nuggets: Cook the vegan chicken nuggets according to the package instructions. Once done, slice them into bite-sized pieces.
- Sauté the Veggies: In a large pan over medium heat, melt the vegan butter. Add the chopped onions and minced garlic, and sauté until the onions are translucent.
- Add the Mushrooms: Stir in the sliced mushrooms and cook until they release their moisture and become tender.
- Make the Roux: Sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes to cook off the raw flour taste.
- Add the Oat Milk: Gradually whisk in the oat milk, making sure to smooth out any lumps. Continue to whisk until the mixture thickens into a creamy sauce.
- Season the Sauce: Stir in the nutritional yeast, vegan parmesan, salt, pepper, and herbs. Let the sauce simmer on low heat for about 5 minutes, allowing the flavors to meld together.
- Combine Everything: Add the cooked spaghetti and vegan chicken nuggets to the sauce. Toss everything together until well coated. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Serve: Garnish with additional vegan parmesan and fresh parsley. Serve hot and enjoy!
