Creamy Chick’n Alfredo Pasta Bowl

Creamy Chick'n Alfredo Pasta Bowl recipe served on a plate.

It’s national pasta day but for an Italian like myself, that’s basically every Sunday dinner. Taking it back to that one time I made the best #copycatrecipe of arguably the best dish from the O.G.. 😂

Hey @olivegarden : Why can’t we just be friends already and make vegan ALFREDO SAUCE a regular thing on your menu? 🤨

Everyone has their weaknesses.. especially in food cravings. I’m talkin about the bad for you..omg I dont care how many calories I’m ordering…Extra sauce…, corporate restaurant chain kinda cravings. 🤦🏻‍♀️

Mine has always been that damn fettuccini alfredo from @olivegarden . 🤷🏻‍♀️
Seriously, whatever CRACK they put in that alfredo sauce makes me insaaaaaanley hungry. 🧟‍♀️

So I made a veganized version that’s basically crack in a bowl.

WARNING: This isn’t “cauliflower alfredo”.. its full-fat coconut milk with a shit load of vegan butter and cheeze…Exactly how I wanted it. Fatty coconut milk, extra butter, vegan parm shavings, fresh black pepper..cooked down slowly until a thick rich sauce occurs.. omg.. 🤤 that’s what makes it taste just like the original sauce. And NO it doesn’t taste like coconut. It tastes like creamy dreamy Alfredo sauce🤩❤️ 

The Chick’n is @gardein Chicken Scaloppini, seared in EVOO and BAKED w/ Italian seasonings and a pinch of lemon zest. 🤘

Sooo, what’s up OG?: I made your pasta dish completely vegan… finally something other than your marinara to eat!!! .
Ill take those endless breadsticks though… 🥰

All vegan baybeeeeee 🌱

Creamy Chick'n Alfredo Pasta Bowl recipe served on a plate.

Creamy Chick'n Alfredo Pasta Bowl

This vegan pasta with crispy chick'n tastes exactly like the real creamy dreamy Alfredo sauce.
4.50 from 2 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner
Cuisine: American-Inspired, Italian-Inspired
Keyword: Chick'n Alfredo Pasta, Vegan Alfredo Pasta
Author: Andrea
Servings: 3


  • 1 can full fat coconut milk
  • 1/4 cup vegan butter divided
  • Flour for roux
  • 1 cup plain unsweetened vegan half and half or soy milk or oat milk, the thicker the better
  • 1 TBS vegan cream cheese
  • 1/4 cup vegan parm shredded or grated
  • salt
  • pepper
  • garlic powder
  • Fresh flat leaf Italian parsley chopped
  • Linguini or fettuccine noodles, cooked in salted water
  • 3 pieces vegan chick'n use your favorite brand



  • You can make the sauce in a sauce pot, but a larger nonstick deep skillet works best.
  • Make a roux with 1/2 of the vegan butter, some flour, and then slowly stir in the plant milk/half&half.
  • Add vegan PARM. Stir slowly. Then addd cream cheese and coconut milk. Boil at LOW for 20 minutes, whisking every 5 mins so it doesn’t burn. The sauce should thicken.
  • Add more PARM and rest of the butter, season with extra black pepper and garlic powder and some salt. Whisk again until thick. Add more butter to taste.
  • If sauce hasn’t thickened, keep cooking on medium low until the coconut milk has bubbles into a creamy consistency.
  • Taste, and season, adding more cream cheese or PARM to your liking.
  • Add al-dente Fettuccine noodles to the sauce and a tiny amount of salted pasta water, stirring with the heat now on off. Sauce should thicken up quickly and coat all the noodles.


  • Pan sear your vegan chick'n for 5-10 minutes until golden brown.
  • Cut it in 1" slices.


  • Serve on a hot plate, sprinkle with more PARM, black pepper,and lots of fresh green flat leaf parsley. Top with vegan chick'n.

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