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. It’s a one-pan wonder means less time cleaning up and more time enjoying dinner, which is a win-win, in my book!
Imagine tender vegan chicken and sauteed broccoli tossed in a creamy dairy-free alfredo sauce—all cooked together in one pot. 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 7, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. Here are some of my favorite ways to make flavorful vegan chicken alfredo!
Vegan n’duja Paste (ve-du-ya paste (belazu)) – Adds a spicy, smoky, and slightly tangy flavor to the alfredo sauce, adding depth and complexity to the dish.
Sun-Dried Tomato Paste – Introduces a sweet and tangy flavor profile to the sauce, enhancing its richness and adding a subtle hint of naturally sweet acidity.
Sliced Sauteed Mushrooms – Provides a vegan meaty texture and earthy flavor to the dish.
Cooked Cauliflower Florets – Offer a creamy texture and subtly sweet flavor to the sauce while also adding an extra vegetable to the dish.
Fresh Herbs – Freshly chopped herbs such as oregano, thyme, and marjoram enhance the dish with aromatic freshness and a burst of herbal flavor.
Fresh Greens – Fresh greens like spinach, kale, arugula, or Swiss chard add a vibrant color contrast and a fresh, slightly bitter taste to the dish, balancing out the richness of the alfredo sauce.
Whether it’s for a dinner party, a quick weekday meal, or meal prep, this easy vegan dinner fits the bill. Pair it with a salad or some bread for a satisfying meal everyone will love!
Why you’ll love this recipe
Simple ingredients: With less than ten ingredients, this recipe simplifies your grocery list and makes meal prep a breeze.
One-pot dinner: Being a one-pot meal means minimal cleanup after cooking, allowing you to spend more time enjoying your dinner and less time washing dishes!
Busy weeknight meal: This recipe offers a comforting and satisfying meal without the need for extensive cooking or preparation, making hectic weekdays a little easier.
Customizable: Its easily customizable nature means you can tailor the dish to suit your taste preferences or utilize ingredients you have on hand, allowing you to change up the recipe each time.
Ingredients you will need:
Vegan Chicken Bites – These vegetarian faux meat chunks provide a meaty texture and protein to the dish, mimicking traditional chicken alfredo.
Unsalted Dairy Free Butter – Adds richness and buttery flavor to the sauce without the use of dairy products.
Minced Garlic – Infuses the dish with aromatic garlic flavor that’s traditional in Italian dishes.
Vegan Chicken Broth – Acts as the base for the sauce, providing savory umami notes and depth of flavor. I love using OXO meat-free chicken cubes.
Pasta – You can use penne pasta, rigatoni, or zita. Cooked pasta serves as the main starch of the dish, soaking up the creamy alfredo sauce.
Dairy Free Cream – This creates a creamy and velvety texture to the sauce, making it rich and indulgent without dairy products.
Vegan Parmesan Cheese (violife) – Violife parmesan cheese adds a cheesy flavor and enhances the overall creaminess of the sauce.
Chopped Parsley – Adds freshness and a pop of color to the dish, balancing out the richness of the sauce.
Seasonings (salt, pepper, nutmeg) – The combination of these basic spices elevates the flavors with savory, spicy, and warm notes.
How To Make Vegan Chicken Alfredo With Broccoli
Prepare the vegan chicken: Cut large pieces of vegan chicken into one-inch pieces. Toss with salt and pepper seasoning on all sides.
Cook the vegan chicken: Add the dairy-free butter to a large skillet and turn the heat to medium-high. Once the butter is hot, add the seasoned chicken and saute for 3-4 minutes until browned on the outside. Cook in batches to prevent overcrowding if needed. Once browned, remove the chicken from the pan and set aside.
Saute the broccoli: Chop the broccoli into bite-sized florets. Add them to the same skillet the chicken was cooked in, adding more butter if needed. Saute the broccoli until browned. There’s no need to cook through completely as they will finish cooking in the sauce. Once charred, remove from the pan and set aside with the chicken.
Saute aromatics: After you cook the chicken and broccoli, do not clean out the pan! The browned bits and oil will help create flavor in the sauce. Add the garlic and nutmeg to the pan and saute until fragrant for about 30 seconds.
Cook the pasta: Carefully pour in the chicken broth, scraping the bottom of the pan to release the caramelized bits. Turn down the heat to medium, then bring the mixture to a simmer for 5 minutes. Pour in the dried pasta and stir until combined. Simmer for about 8 minutes or until the pasta starts to soften.
Assemble the dish: Stir in the warm cream along with the browned chicken and sauteed broccoli. Cover and simmer until most of the liquid has been absorbed by the pasta. This will take about 4-6 minutes.
Adjust and customize: Stir in the vegan parmesan cheese, then adjust the seasonings to taste. If you’re customising the recipe with add-ins, you can do so now.
Garnish and serve: Transfer the contents of the pan to a serving dish while hot. Ladle into serving bowls and sprinkle with freshly chopped parsley and additional grated parmesan cheese. Enjoy!
Helpful Cooking Tips
If you’re using whole wheat pasta, keep an eye on the liquid level as it tends to absorb more than regular pasta, so you may need to increase the broth.
For a touch of elegance, swap out a portion of the broth with white wine, around 120ml or 1/2 cup, to add a subtle depth of flavor to the sauce.
When adding the broth, ensure the pasta is just covered; keep extra broth nearby and add a splash as needed to prevent it from drying out during cooking.
If your sauce is too thin for your liking, you can easily thicken it by making a roux. Simply mix chicken broth
If possible, use unsalted dairy-free butter to control the saltiness of the dish, especially if your vegan chicken broth is already seasoned.
Storing & Freezing
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.
Frequently Asked Questions
Are there any alternatives to vegan chicken for this recipe?
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.
How can I make this dish gluten-free?
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.
Can I use frozen broccoli instead of fresh?
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.
Any one-pan meal where the pasta cooks right in the sauce means this is a great mid week meal, anything with minimal cleanup is a win in my book!
Ingredients
Scale
190g vegan chicken chunks
2 tablespoons unsalted dairy free butter
2 teaspoon minced garlic
500ml vegan chicken broth, preferably low-sodium
340g dried penne, rigatoni or even ziti pasta
250ml dairy free cream, warmed
150g freshly grated vegan parmesan, plus more for serving
14g chopped fresh parsley
Flakey salt and freshly ground black pepper, to taste
Alfredo Add-Ins: 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.
2 tablespoons fresh herbs, such as oregano, thyme, or parsley
Instructions
If you have larger chunks of vegan chicken; Cut the chicken into 1-inch pieces. Season with salt and pepper.
Melt the butter in a large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, about 3-4 minutes (the pieces don’t have to be browned on all sides; two sides is fine).
Remove the vegan chicken and set aside on a plate.
Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of the caramelised bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned vegan chicken pieces.
Cover and simmer, stirring occasionally, until the pasta is al-dente, most of the liquid has been absorbed, about 4 minutes more.
Stir in the Parmesan until well incorporated, and adjust the seasonings. (See add ins section for other ingredients you can add at this stage)
Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and grate over extra Parmesan at the table.
