Chicken Alfredo Pasta
A rich and comforting classic featuring tender chicken breast tossed in a silky, garlic-infused dairy-free cream sauce.
Ingredients
- •12 oz (340g) fettuccine pasta
- •2 large boneless, skinless chicken breasts, sliced into strips
- •2 tablespoons olive oil
- •3 cloves garlic, minced
- •1.5 cups (350ml) unsweetened soy or oat cooking cream
- •1/2 cup (50g) nutritional yeast (for cheesy flavor)
- •1 teaspoon onion powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon lemon juice
Instructions
- 1
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
- 3
Add the chicken strips to the skillet, seasoning with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
- 4
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- 5
Pour in the plant-based cooking cream, nutritional yeast, onion powder, and lemon juice. Whisk gently and simmer for 3-5 minutes until the sauce begins to thicken.
- 6
Return the cooked chicken to the skillet and toss in the cooked pasta.
- 7
Toss everything together until the pasta is thoroughly coated in the sauce. If the sauce is too thick, add a splash of the pasta cooking water.
- 8
Garnish with fresh parsley before serving.
💡 Chef tips
- Use a high-quality, full-fat oat cream for the creamiest texture that mimics heavy dairy cream.
- Reserve about half a cup of pasta water before draining; the starch in the water helps emulsify the sauce and helps it cling to the noodles.
- Store leftovers in an airtight container for up to 3 days; reheat with a splash of water or broth to loosen the sauce.
✅ How it should turn out
The finished dish features perfectly al dente pasta coated in a velvety, savory sauce with tender, golden-brown chicken, smelling of toasted garlic and fresh herbs.