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Chicken Alfredo Pasta

Chicken Alfredo Pasta

  • Author: Kevin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Dairy-free, Plant-based option available

Description

Chicken Alfredo Pasta is a creamy, comforting, and quick-to-make dish featuring tender chicken breasts, fettuccine pasta, and a rich plant-based Alfredo sauce made with plant-based cheese and a natural gelling agent. This recipe is perfect for busy weeknights or relaxed weekends, offering a hearty, protein-packed meal that can be easily customized with vegetables and herbs.

Ingredients

Scale

Main Ingredients

  • 2 skinless, boneless chicken breasts
  • 8 ounces fettuccine pasta
  • 1 cup shredded plant-based cheese (such as cashew-based or almond-based)
  • 4 slices smoked turkey bacon
  • 3 garlic cloves, minced
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 cup plant-based heavy cream alternative
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon natural gelling agent (e.g., pectin or agar)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Drain and set aside with a splash of olive oil to prevent sticking.
  2. Prepare the Chicken: While the pasta cooks, season chicken breasts lightly with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken until golden and fully cooked, about 5-7 minutes per side. Remove from skillet, let rest, then slice or shred into bite-sized pieces.
  3. Sauté Smoked Turkey Bacon and Garlic: In the same skillet, add smoked turkey bacon and cook until crisp. Toss in minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  4. Make the Creamy Alfredo Sauce: Lower heat and stir in the plant-based cream substitute alongside vegetarian Worcestershire sauce (natural) and a pinch of natural gelling agent. Stir continuously until sauce thickens slightly, then add shredded plant-based cheese, stirring until melted and smooth.
  5. Combine and Finish: Add the cooked chicken and drained pasta to the skillet with the sauce. Toss gently to coat everything evenly. Taste and adjust salt and pepper as needed. Sprinkle freshly chopped parsley over the top just before serving.

Notes

  • Use warm sauce: Add sauce to pasta while still warm to ensure silky, even coating.
  • Don’t overcook pasta: Slightly undercooked pasta will absorb more flavor and maintain texture.
  • Rest chicken after cooking: Letting the chicken rest keeps it moist and tender.
  • Control sauce thickness: Adjust the amount of natural gelling agent carefully for your preferred consistency.
  • Fresh herbs matter: Add herbs right at the end to keep their flavor bright and vibrant.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 50mg

Keywords: chicken alfredo, plant-based alfredo, dairy-free pasta, creamy pasta, easy dinner, weeknight meal, plant-based cheese

Find it online: https://yumwayrecipes.com/chicken-alfredo-pasta/