Creamy Chick’n Alfredo Pasta Bowl

Creamy Chick'n Alfredo Pasta Bowl

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

This vegan pasta with crispy chick'n tastes exactly like the real creamy dreamy Alfredo sauce.

Course Dinner

Cuisine American-Inspired, Italian-Inspired

Keyword Chick'n Alfredo Pasta, Vegan Alfredo Pasta

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Andrea

Ingredients

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

Instructions

Pasta

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.