Vegan Olive Garden Chicken Alfredo
Indulge in the creamy comfort of Vegan Olive Garden Chicken Alfredo, a plant-based twist on the classic Italian favorite. This dairy-free recipe delivers rich, velvety Alfredo sauce made from soaked cashews, almond milk, and nutritional yeast, perfectly seasoned with garlic powder, onion powder, and a hint of lemon juice for a bright finish. Tossed with tender fettuccine pasta and browned vegan chicken-style tenders, this hearty dish is ideal for satisfying cravings while staying true to vegan principles. Quick and easy to prepare, it’s ready in just 40 minutes, making it perfect for busy weeknights or an elegant dinner occasion. Garnished with fresh parsley for a pop of color and flavor, this recipe is a must-try for anyone seeking comforting, dairy-free pasta recipes that rival their restaurant counterparts.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta (gluten-free if desired)
- 1.5 cups Raw cashews
- 2 cups Unsweetened almond milk
- 1 tablespoon Nutritional yeast
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 tablespoon Lemon juice
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 10 oz Vegan chicken-style tenders
- 2 tablespoons Fresh parsley
- 2 cups Water for soaking cashews
Instructions
Soak the raw cashews in 2 cups of water for at least 2 hours or overnight for best results.
Cook the fettuccine pasta according to package instructions. Once cooked, drain and set aside.
In a high-speed blender, combine the soaked cashews (drained), almond milk, nutritional yeast, garlic powder, onion powder, lemon juice, sea salt, and black pepper. Blend until smooth and creamy.
In a large pan over medium heat, add olive oil and vegan chicken-style tenders. Cook until golden brown and heated through, about 5-7 minutes, turning occasionally.
Reduce the heat to low and add the blended Alfredo sauce to the pan with the chicken-style tenders. Stir to combine and heat the sauce through, ensuring it does not boil.
Add the cooked pasta to the sauce and chicken in the pan. Toss well to coat the pasta evenly with the sauce.
Adjust seasoning with additional salt and pepper to taste, if necessary.
Serve hot, garnishing with fresh parsley.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.1 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 301 mg | 23% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
