I create simple, delicious vegan recipes for busy people who still want to eat well—think one-pot meals, quick dinners, and easy bakes that actually taste amazing.
Currently training as a Vegan Nutritionist with Ecodemy, so you’ll always find a little nourishment behind the flavour too.
hi friend,
My aim, is to help anyone enjoy eating more plant based foods.
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Last Updated on April 9, 2025 by Megan Jones
Enjoy this easy recipe for Vegan Chicken & Broccoli Alfredo! A simple, one-pot pasta dish featuring plant-based chicken and broccoli coated in a creamy, dairy-free alfredo sauce. With less than 10 ingredients and minimal cleanup, it’s the perfect mid-week meal that’s easily customisable!
Sometimes you just need to treat yourself to something rich and indulgent, even on a busy weeknight! That’s where recipes like this vegan alfredo with chicken and broccoli come in. I made this vegan chicken and broccoli alfredo on one of those nights where I wanted something creamy, comforting and nostalgic—but without the faff or a long ingredient list. It’s a one-pot dish that comes together easily, but still feels like proper comfort food. The kind of meal you can curl up with midweek when you want something familiar, hearty, and full of flavour—just without the dairy or the fuss.
With less than ten ingredients, it’s simple yet satisfying. Just sauté, simmer, and serve your new favourite weeknight dinner staple!
One of the BEST features of this dish is how easy it is to customize! There are so many ways you can change up the flavor or add other ingredients to make it a different dish every time. When you add the Parmesan in Step 6, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two.
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure the dish is cooled completely before storing.
Freezing: Transfer the cooled alfredo to a freezer-safe container, leaving some space for expansion. Seal tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: While this dish is best served immediately, it can be reheated. If frozen, let thaw overnight in the fridge. Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally until heated through. If the sauce thickens too much, add a splash of broth or dairy-free cream to restore the desired consistency.
Make ahead: To make this for meal prep, cook the pasta separately and not in the sauce. Remove the pasta from the water just before it gets to al-dente, and immediately cool the pasta to stop the cooking process. Cook the sauce separately, and combine the pasta and the sauce once the sauce has cooled down. This way, you can reheat the meal without overcooking the pasta.
If you prefer, you can substitute the vegan chicken with your favorite plant-based protein such as tofu, tempeh, or even chickpeas. Just be sure to adjust the cooking time and seasonings.
For a gluten-free version, simply swap out the regular pasta for your favorite gluten-free pasta brand. Ensure all other ingredients, including the vegan chicken broth and dairy-free cream, are also certified gluten-free to avoid any cross-contamination.
Frozen broccoli works just as well in this recipe. Simply add the florets into the pasta water and cook with the pasta until the florets are cooked but not mushy, before proceeding with the rest of the recipe.
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I’m a self-taught cook with a love for Plant based / Vegan food that is easy to make and tastes good.
Here you’ll find healthy vegan recipes that are easy to follow, taste delicious and focus on wholesome ingredients, with the odd indulgent twist.
My aim is to help anyone enjoy eating more plant based foods. On this blog you will find a whole variety of plant based recipe inspiration, cooking tips, recommendations, resources and more.
hi friend,
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