Vegan Fettuccine Alfredo with Chicken

Indulge in the creamy decadence of Vegan Fettuccine Alfredo with Chicken, a plant-based twist on a classic favorite. This recipe combines tender fettuccine pasta with a rich, velvety sauce made from blended cashews, almond milk, and nutritional yeast for that signature Alfredo flavor—completely dairy-free. Sautéed mushrooms, fresh spinach, and golden-brown plant-based chicken strips add layers of hearty texture and savory satisfaction. Ready in just 40 minutes, this dish is perfect for weeknight dinners or impressing guests with a wholesome, cruelty-free meal. Garnished with vibrant fresh parsley, it’s a feast for both the eyes and the taste buds. Whether you're vegan or simply looking to explore healthier comfort food options, this creamy, protein-packed delight is sure to become a new favorite.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Fettuccine pasta
• 2 tbsp Olive oil
• 8 oz Mushrooms, sliced
• 2 cups Fresh spinach
• 10 oz Plant-based chicken strips
• 1 cup Raw cashews
• 1.5 cups Almond milk, unsweetened
• 0.25 cup Nutritional yeast
• 3 large Garlic cloves
• 2 tbsp Lemon juice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Water
• 2 tbsp Fresh parsley, chopped

Directions

Step 1

Soak the raw cashews in hot water for 15 minutes to soften.

Step 2

Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

Step 3

In a large skillet over medium heat, add 1 tbsp of olive oil and sauté the mushrooms until golden and softened, about 5 minutes. Add fresh spinach and cook until wilted, about 2 more minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining olive oil and cook the plant-based chicken strips until browned and heated through, about 5-7 minutes. Remove from heat and set aside.

Step 5

In a blender, combine soaked and drained cashews, almond milk, nutritional yeast, garlic cloves, lemon juice, salt, black pepper, and water. Blend until smooth and creamy.

Step 6

Pour the cashew cream sauce into the same skillet and heat over medium-low until warmed through, stirring occasionally.

Step 7

Add the cooked pasta to the skillet with the sauce, tossing to coat the noodles evenly.

Step 8

Gently mix in the sautéed mushrooms, spinach, and plant-based chicken strips.

Step 9

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(1723.2g)

Amount per serving	% Daily Value*
Calories	2697.1

Total Fat 108.6g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 6.7g
Cholesterol 0mg	0%
Sodium 3804.0mg	0%
Total Carbohydrate 322.4g	0%
Dietary Fiber 31.5g	0%
Total Sugars 24.4g
Protein 134.9g	0%

Vitamin D 154.4IU	0%
Calcium 946.8mg	0%
Iron 19.0mg	0%
Potassium 2433.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 19.2%

Carbs: 45.9%