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Vegan Chicken Alfredo

Name: Vegan Chicken Alfredo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; ½ cup chopped onion; 4 teaspoons minced garlic; 8 oz package Tofurkey plant-based chicken ((Tofurkey)); 2 tablespoons all-purpose flour; 2 cups oat milk ((plain, unsweetened)); 2 cups vegetable broth ((2 cups water combined with 2 teaspoons Better than Bouillion vegetarian)); 1 tablespoon nutritional yeast flakes; 4 cups wide ribbon noodles ((substitute fettucinni, penne, but different pastas require different cooking times)); 1 cup broccoli florets ((smaller florets preferred)); 4 tablespoons vegan cream cheese; Optional toppings: vegan parmesan, fresh cracked black pepper, fresh herbs, ground nutmeg, vegan parmesan, sea salt and fresh cracked black pepper.

by Marly McMillen

Updated 10/6/25

5 from 1 vote

Creamy, dreamy Vegan Chicken Alfredo made in one skillet! A 30-minute comfort food classic with pasta, broccoli, and plant-based chicken.

Prep Time 5

Cook Time 25

Total Time 30

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This Vegan Chicken Alfredo is comfort food perfection. Imagine tender noodles swirled in a creamy, dairy-free Alfredo sauce, dotted with broccoli florets and juicy bites of plant-based chicken. It’s hearty, satisfying, and surprisingly easy to make. I love that it’s ready in about 30 minutes, all in one skillet. That’s a weeknight win if you ask me!

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Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Olive oil: Any neutral cooking oil works, but olive oil adds a nice richness.
Onion & garlic: Fresh aromatics are the flavor base, so you don’t want to skip them.
Vegan chicken: I use Tofurkey Plant-Based chicken. You’ll find this in the refrigerated health food section near tofu or vegan meats. Gardein or Beyond Chicken also works here.
All-purpose flour: Thickens the sauce. Swap with a 1:1 gluten-free flour blend if needed.
Oat milk: Go with unsweetened, plain oat milk. Soy milk also works well for an extra protein boost.
Vegetable broth: Use a high-quality broth (Better Than Bouillon is my fave).
Nutritional yeast flakes: Adds savory, cheesy notes. Look for it in the natural foods section.
Pasta: Wide ribbon noodles, fettuccine, or even penne. Just watch cooking times.
Broccoli florets: Smaller florets cook evenly—frozen broccoli works in a pinch.
Vegan cream cheese: Adds creaminess and tang. Kite Hill or Tofutti are great choices.
Optional toppings: Vegan parmesan, fresh herbs, black pepper, or a hint of nutmeg.

Recipe Shortcuts

Use pre-chopped onions or frozen mirepoix to save prep time.
Swap in frozen broccoli florets—no need to thaw first.
Use wide ribbon noodles instead of penne for faster cooking.

How to Make Vegan Chicken Alfredo

When you’re craving an easy comfort food dish, this skillet Alfredo is a go-to favorite. Here’s a quick glance at how to make it. See the recipe card below for detailed instructions.

1. Sauté the Aromatics

Warm olive oil in a skillet, then add the onion. Cook until soft and golden, about 5 minutes. Toss in the garlic and let it sizzle until fragrant—just 30 seconds or so.

2. Add the Vegan Chicken

Stir in the plant-based chicken pieces. Cook for a couple of minutes, just enough to heat through.

3. Build the Sauce

Sprinkle in the flour and stir so it coats everything. Slowly pour in the oat milk and broth, whisking until smooth and creamy. Stir in nutritional yeast.

Flour is being sprinkled over a skillet with other ingredients.

4. Cook the Pasta and Broccoli

Add noodles and broccoli right into the skillet. Cover with the lid slightly ajar and let them simmer until the pasta is tender, about 10 minutes.

Pasta is being poured into a skillet with a milky mixutre.

5. Finish with Cream Cheese & Serve

Stir in vegan cream cheese and let it melt into the sauce. If it’s too thick, add a splash of oat milk; if it’s too thin, simmer for a few extra minutes.

Vegan cream cheese i being spooned into a skillet with noodles and other ingredients.

Sprinkle on vegan parmesan, fresh herbs, or a pinch of nutmeg—spoon servings from the skillet into pasta bowls for a cozy, rustic feel.

Recipe Test Kitchen

Make it Creamy: During testing, I tried making it with and without vegan cream cheese. Without cream cheese, it lacked the creamy texture we’re looking for in Alfredo sauce. The winning combo—oat milk for silkiness and vegan cream cheese for body. This combo provided that perfect creamy Alfredo richness.
Pasta Perfection: I tried this recipe using penne pasta and wide ribbon noodles. I really prefer the wide ribbon noodles because they have that delicious chewy texture that melts in your mouth AND they cook much faster. Win-Win!
Quick and Easy: I also found that adding pasta directly into the sauce helps it absorb flavor and makes the dish feel like a restaurant-style skillet meal. And it leaves out precooking the pasta, which is a hassle.