Vegan Cajun Chicken Alfredo
Creamy, bold, packed with flavor! This Vegan Cajun Alfredo recipe transforms classic comfort food with a spicy twist. The rich dairy-free sauce clings perfectly to fettuccine pasta and it's ready in just 35 minutes.
Equipment
- Large Skillet or Pan
- Pasta Pot
- Wooden Spoon or Silicone Spatula
- mixing bowl
- Colander
- Knife & Cutting Board
- Garlic Press (optional)
Ingredients
For the Pasta:
- 7 oz Fettuccine pasta (200g)
- ½-1 cup Reserved pasta water (100-250ml)
For the Vegan Chicken:
- 1 tablespoon Olive oil
- 7 oz Vegan chicken pieces (200g)
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Cajun spice mix
For the Sauce:
- 2 tablespoons Vegan unsalted butter (30g)
- 2 cloves Garlic minced or finely sliced
- 1 cup Vegan heavy cream (250ml)
- 2 tablespoons Nutritional yeast
- 1 tablespoon Cajun spice mix plus more to taste
- Salt to taste
- Freshly cracked black pepper to taste
For Garnish:
- ⅓ cup Fresh parsley (10g) finely chopped
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until slightly under al dente, about 1-2 minutes less than package instructions. Before draining, reserve 100-250ml (½-1 cup) of the pasta water. Drain the pasta and set aside.
- In a medium bowl, combine the vegan chicken pieces with 1 tablespoon of freshly squeezed lemon juice and 1 tablespoon of cajun spice mix. Toss until the pieces are evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned vegan chicken pieces and cook for 5-7 minutes, stirring occasionally, until they're golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Using the same skillet, reduce heat to medium and add 2 tablespoons of vegan butter. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
- Pour in the vegan heavy cream and add 2 tablespoons of nutritional yeast. Stir to combine. Add 1 tablespoon of cajun seasoning (or more to taste) and stir well. Let the sauce simmer for 3-5 minutes until it begins to thicken slightly.
- Add the cooked fettuccine to the skillet with the sauce. Toss gently to coat all the pasta. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach the desired creamy consistency. Season with salt and black pepper to taste.
- Return the cooked vegan chicken pieces to the skillet. Gently fold them into the pasta and sauce. Allow everything to heat through for 1-2 minutes.
- Remove the skillet from heat. Sprinkle the freshly chopped parsley over the top of the pasta. Serve immediately while hot, with extra cajun seasoning on the side for those who prefer a spicier kick.
Notes
- Storage - Keep leftovers in an airtight container in the refrigerator for up to 4 days. For best results, store pasta and sauce separately to prevent the pasta from becoming soggy.
- Reheating - When reheating, add a splash of reserved pasta water to restore the creamy consistency. Warm gently on the stovetop over medium-low heat, stirring frequently, or microwave in short intervals, stirring between each.
- Spice Level - This cajun alfredo sauce can be adjusted to your preference. Start with less cajun seasoning if you're sensitive to heat, and add more to taste.
- Protein Options - Try different vegan proteins like tempeh, tofu, or seitan if you don't have vegan chicken pieces. Each adds a unique texture to the final dish.
- Make Ahead - The cajun cream sauce can be made up to 2 days ahead and stored separately. Simply reheat and toss with freshly cooked pasta when ready to serve.