Vegan Chicken Alfredo

This Vegan Chicken Alfredo Pasta is the ultimate comfort meal! The sauce is lightened up by using a cauliflower base and the chicken is smoky and flavor-packed.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

PREPARE THE CAULIFLOWER ALFREDO SAUCE

Step 2

Add cauliflower to a large pot and fill with water. Cover with a lid and bring to a boil. Once boiling, remove the lid and lower heat to a simmer. Cook cauliflower until fork tender (approx. 10 minutes). Drain and allow to cool for 5 minutes.

Step 3

While the cauliflower is cooking melt the vegan butter in a pan over medium heat. Add the shallot and garlic and sauté until tender (approx. 5 minutes). Remove from the heat and set aside.

Step 4

To a blender, add the cooked cauliflower, non-dairy milk, broth, a healthy pinch of salt & pepper and the cooked shallot/garlic mixture. Blend until smooth and set aside.

Step 5

PREPARE THE PASTA AND CHICKEN

Step 6

Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions.

Step 7

While the pasta is cooking, prepare the chicken. Combine the olive oil, smoked paprika, garlic powder, rosemary, salt & pepper in a bowl and stir to combine. Add the chicken strips and toss to coat evenly.

Step 8

Heat a griddle or pan over medium heat. Spray with non-stick spray. Add the chicken strips and cook until browned on both sides (approx. 3-5 minutes per side). If you have leftover marinade you can baste the chicken with it while it cooks. Set aside.

Step 9

Drain the pasta and place the empty pot back on the stove on low heat. Add the drained pasta back to the pan. Top with the cauliflower alfredo and toss to combine. Add the lemon zest and juice. Taste and adjust salt & pepper as needed.

Step 10

Slice the chicken and add it to the pasta. Serve with fresh herbs, red pepper flakes and additional pepper.