Recipe by Elizabeth L. Mandelbaum

Chicken Fettuccine with Vegan Alfredo

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Meat Meat
Easy Easy
4 Servings
2 Hours, 30 Minutes

This pasta dish is unlike any you’ve had before, with shredded chicken, mushrooms, and a homemade creamy vegan Alfredo sauce! Who doesn’t want that creamy, cheesy flavor with chicken, mushrooms and pasta?! You can substitute the chicken with a vegan meat substitute or just omit entirely, leaving you with a creamy vegan fettuccine Alfredo. Serve this dish at a meat meal to blow your guests’ minds! The sauce is homemade, healthy, and clean, made from cashews and coconut milk.


Chicken Fettuccine with Vegan Alfredo

  • 1 cup raw cashews

  • juice of 1/2 lemon

  • 5 tablespoons sunflower oil

  • salt, as needed

  • 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

  • 5 skinless chicken thighs or 2 to 3 skinless chicken breasts

  • Glicks Olive Oil Spray

  • black pepper, to taste

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder, plus additional to taste

  • 1 tablespoon olive oil

  • 2 tablespoons butter substitute, such as Earth Balance

  • 1 can coconut milk

  • 1 box Tuscanini Fettuccine Pasta

  • 1 can or box sliced mushrooms



Place cashews in a large bowl and fill with enough warm water to cover. Let soak overnight or at least six hours. Drain. Blend in a food processor with lemon juice, sunflower oil, one teaspoon salt, and garlic. Blend for at least five minutes until super smooth, with no clumps. This is your cashew ricotta!


Preheat oven to 350 degrees Fahrenheit.


Place chicken in a 9×13 baking tray. Spray with olive oil, then season with salt, pepper, onion powder, and garlic powder. Cover and cook for two and a half hours. (If you’re short on time, you can cook chicken at 375 degrees Fahrenheit for two hours, or on the stovetop.) Let cool.


Remove any remaining bones, fat, or skin, then shred the chicken. I find it easiest to put on a pair of gloves and do this by hand.


Cook pasta according to package instructions. Drain, then return to pot with olive oil and Earth Balance, and season with salt and garlic powder to taste. Add half of the cashew ricotta and stir to combine.


Heat a large skillet with cooking spray and sauté mushrooms. Add shredded chicken, along with half of the can of coconut milk (all of the cream and half of the water). Add pasta, remaining cashew ricotta, and remaining coconut milk, and mix to combine.

Chicken Fettuccine with Vegan Alfredo

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Miriam Farks
Miriam Farks
9 months ago

Can I skip the cashews? my son is allergic if yes what should I replace it with?

Reply to  Miriam Farks
9 months ago

No, they are what add that “cheesy” creamy element to the pasta dish and make the parve sauce.