This Vegan Chicken & Broccoli Fettuccine Alfredo recipe is the easiest thing to make, you seriously can not mess it up. If you’re on a budget but need to feel a lot of mouths this is perfect for you. I made this all throughout college because I could make large portions on my tiny college budget. The best thing is that it can be made vegan and gluten free easiy.
First, you need fettuccine noodles. I like cooking with gluten free pasta most of the time. My go to is Banza noodles but I don’t think they make fettuccine noodles so Barilla is the next best. I use about 2 cups of dry noodles for this. Follow the package intructions and set aside.
Vegan Chicken & Broccoli Fettuccine Alfredo
Second, the chicken! To make things easier I like using pre-seasoned chicken. Obviously if you have chicken breasts and want to season them yourself that’s fine too. For my vegans out there, I think the Morning Star Farms is the best for this recipe because the Chik’n Strips are coated with anything. Throw about a 1.5 cups of chicken of your choosing into a skillet to cook and follow package instructions. Once it’s done, chop the chicken even smaller to make bite size pieces.
Time for the veggies! Broccoli… my favorite vegetable. I love buying Birds Eye Frozen Broccoli because it’s cheap and comes in HUGE bags. HIGHLY recommend for any vegetarians/vegans in college! I like to steam my broccoli for this recipe.
Grab two cubs of this and throw it on a skillet with 1/2 cup of water. Add a lid and cook on high until soft. Once they are soft, drain any remaining water and add garlic powder and stir for 2 minutes. You don’t want to burn the broccoli, I just find the broccoli holds more flavor once you add the spice after draining the water. Once your done cooking, put the broccoli on a cutting board and chop down to bite size pieces.
Next, you will need alfredo! If you eat dairy free, I would recommend Victoria’s Vegan Alfredo. It’s a simple recipe so I would recommend seasoning it with garlic salt or oregano to spice it up. Classico makes a GREAT four cheese alfredo. You will need about 10 oz. You want a little extra because it will be baked so it tends to dry up on the top. Once the noodles are done pour the alfredo into the noodes and mix. Add salt and pepper to taste. Then add the broccoli and chicken and cook for a minute or two until everything is covered.
Finally, last but not least… BREAD CRUMBS! I use italian bread crumbs and you can literally get these ANYWHERE. I currently have some from all places, Target. If you want to stick to gluten free, make sure you get gluten free bread crumbs. You need about 3-4 tablespoons, so about 1/4 cup. You can really use however much you want for this recipe but I like just glazing the pasta with it once it’s placed in a pan. Throw it in the oven for about 5 minutes then broil for 3-4 minutes depending on your oven’s broil settings.
I hope you give this recipe a try and I hope you love it! If you do, tag me on social media so I can see your creation!
Enjoy!!
-Summer Sierra
If you like this recipe and want more pasta recipes, check out my vegan spicy sun dried tomato pasta!
Baked Chicken & Broccoli Fettuccine Alfredo
Ingredients
- 2 cups Uncooked Fettuccine Noodles
- 1 1/2 cups Chicken
- 2 cups Brcocoli
- 10 oz Alfredo Sauce
- 1 tsp Garlic Powder
- 1 tsp Salt + Pepper
Instructions
- Preheat oven to 425 degrees
- Follow instructions and cook noodles and drain.
- Follow instructions and cook chicken on skillet.
- In a medium size pan, pour 1/2 cup of water and broccoli and place on high. Let steam until softened. Drain water when the broccoli is soft then add garlic powder and mix brocoli around until mostly coated.
- Once noodles are done, add alfredo to pan and add salt and pepper to taste.
- Pro Tip: Before adding broccoli and chicken to noodles, chop them on cutting board until both are in bite size pieces.
- Add broccoli and chicken into pan with noodles and alfredo. Stir and cook for 3 minutes on medium.
- Pour pasta into baking pan. I would reccomend a 9×9 or a classic bread pan.
- Sprinkle italian bread crumbs over pasta until evenly coated. Put into oven on 425 for 5 minutes.
- To make it extra crispy, turn off oven off and turn on broil and let the pasta cook for 2-3 minutes depending on your ovens setting.
- ENJOY!