Vegan Chicken Broccoli Alfredo

This Vegan Chicken Broccoli Alfredo is as good as the traditional dish. Make this healthy dinner in under 30 minutes! (gluten-free option)

Vegan Chicken Broccoli Alfredo

Let it be known that my girlfriend Taylor said THIS vegan alfredo recipe is in the top five recipes I’ve made her. Keep in mind that I’ve cooked a TON of recipes for her, so that compliment says a lot.

How many of us grew up eating chicken alfredo pretty often? I feel like it’s a staple in most kids’ diets. Plain chicken, buttery sauce, chewy pasta, and maybe some broccoli (if you were open to green food).

Alas, this vegan chicken broccoli alfredo is JUST like the version you’re used to. This recipe doesn’t play – it’s the real deal, y’all. Let’s get into it!

cashew alfredo sauce poured into a pot of pasta and broccoli

Ingredients in this Chicken Broccoli Alfredo

How do you make a vegan alfredo that’s damn near authentic? We’ll need:

  • Pasta. Any shape is fine!
  • Broccoli. Also, you can use peas, asparagus, or other vegetables.
  • Soy curls. If you haven’t used soy curls yet, order them stat! They replicate the texture of chicken very well.
  • Spices. Since the soy curls are plain soy protein, we need to make them taste like chicken.
  • Cashew alfredo sauce. The star of the show! Cashews, miso, nutritional yeast, non-dairy milk, and spices come together to make the creamiest dreamiest vegan alfredo sauce.

large pot full of pasta with alfredo sauce, broccoli, and soy curls

What are Soy Curls?

I just discovered soy curls, and I’m never turning back! Soy curls are 100% soy protein. In fact, they are made using the soybean, which means they are high in protein (11 grams per serving) as well as fiber (6 grams per serving).

Not only are they a nutritious source of plant-based protein, they’re also super easy to prepare. When you purchase soy curls, they’re dehydrated, so all you have to do is soak them in water. From here, you can use them how you would use plain chicken. First, I would recommend seasoning them. Then, try chopping the soy curls up for a vegan chicken salad sandwich, sautéing them for fajitas, or, of course, using them in this vegan chicken broccoli alfredo recipe. I also use soy curls in my ICONIC vegan chicken and sausage gumbo recipe!

As far as I know, Butler Foods is the only company who makes soy curls, so check out their website to learn more and purchase.

side view of pasta in white sauce with broccoli and a fork

How to Make Vegan Alfredo Sauce

The heart of this chicken broccoli alfredo is the creamy vegan alfredo sauce. Cashews give the sauce so much creaminess without a lot of flavor so that we can season the vegan alfredo sauce how we want.

To start, you’ll soak the cashews overnight. Alternatively, you can boil them for 10 minutes, then drain (this is what I usually do). Then, you’ll blend the cashews with unsweetened non-dairy milk, nutritional yeast, miso, garlic, salt, and pepper. The miso and nutritional yeast help give the sauce a punch of umami that you would get in traditional alfredo sauce.

If you’re nut-free, I recommend using 1 cup tofu to replace the cup of cashews. If you try this, please comment to let me know how it turns out.

close-up side view of pasta in adlfredo sauce

How to make:

Vegan Chicken Broccoli Alfredo

This Vegan Chicken Broccoli Alfredo is as good as the traditional dish. Make this healthy dinner in under 30 minutes! (gluten-free option)

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
plate of white pasta with cream sauce
4 servings 1x


  • 8 ounces penne pasta
  • 4 cups broccoli florets, chopped into bite-size pieces

For the chicken:

  • 4 ounces soy curls
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground black pepper

For the sauce:

  • 1 1/2 cups unsweetened non-dairy milk
  • 1 cup raw cashews, soaked overnight or boiled for 10 minutes
  • 1 1/2 teaspoons nutritional yeast
  • 1 teaspoon miso paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. Cook pasta according to package directions. Drain and set aside.
  2. Hydrate soy curls according to package directions.
  3. In a medium saucepan over medium heat, add about 1/4-inch water. Add broccoli and cover. Steam until fork-tender, about 5 minutes. Remove from pan and set aside.
  4. In the same pan over medium heat, add oil. When hot, add soy curls and all spices. Cook for 5 minutes, stirring. Remove from heat. Add broccoli and pasta to the pan (or add everything to a large bowl).
  5. In a blender, add all sauce ingredients. Blend until smooth, adding more milk if needed. Pour sauce over all ingredients. Stir to combine.