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Creamy Chicken Pasta

Topped with a Fried Vegan Chicken Breast this Plant Based Creamy Chicken Pasta is just as fulfilling as it is delicious. It's a simple but still super bomb. The parmesan crisp on the chick'n is honestly EVERYTHING.

I've been looking for new recipe inspo, and, a scroll down my Instagram feed always does the trick. This recipe was inspired by a post from @_mrmakeithappen_ on Insta. He recreated the Louisiana Chicken Pasta from Cheesecake Factory and I immediately knew I needed to veganize it! It came out too fire.

Let's Do This

2 Gardein Chick'n Scallopini Breasts

1 Red and Yellow Bell Pepper (diced)

2 Cups Unsweetened Coconut Milk

1 TSP Vegan Better Than Bouillon, Chicken Flavor + 1 Cup Warm Water

1 Cup Diced Mushrooms

1 lb Pasta of Choice

2 Tbsps Vegan Butter

1/2 Diced Red Onion

Lemon Pepper Seasoning to Taste

Salt & Pepper to Taste

Red pepper flakes to Taste

2 Tbsp Minced or Finely Diced Garlic

2-3 Tbsps Flour

2 Cups Grated Vegan Parmesan

Diced or Dried Parsley

For the Chicken:

1 1/2 Cup Just Egg

2 Cups Panko Bread Crumbs Combined with 1/2 Cup Vegan Parmesan

1 Cup All-Purpose Flour - seasoned with salt, pepper, paprika, lemon pepper

Oil for Frying

Melt Butter in a large skillet or pot. Cooked down your all of the Veggies aside from the Garlic. Saute until soft. Season. Add in the Flour and Garlic. Stir until well combined.

Add in the Vegan Chicken Broth. Heat and stir until well combined. Let simmer a few minutes. Add in the Coconut Milk. Stir and simmer over medium heat for a few minutes and then add in all but 1/2 a Cup of Cheese. Mix and cook until the cheese melts and the sauce thickens. Stir in Parsley. Taste and season again to taste. Stir in Cooked Pasta. Allow to simmer on low heat.

Season your thawed Vegan Chick'n to your liking with salt and pepper. Coat it in the flour, egg, and lastly the Panko Cheese mixture. Fry in oil until golden brown. Allow to rest and slice and serve over pasta.


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