One Pot Chick’n Broccoli Alfredo Pasta – High Protein Vegan
Our favorite high protein dinner.
This Vegan Chick’n Broccoli Alfredo is the ultimate comfort food, packed with plant-based protein and bursting with flavor. Made with high protein vegan chick’n and high-protein pasta, this dish is as nourishing as it is satisfying. The creamy, cheesy alfredo sauce comes together in minutes without the need for nuts or oil, making it a quick and easy dinner option that you’ll want to make again and again.
How to Make Chick’n Broccoli Alfredo:
Creating a Nut-Free, Oil-Free Alfredo Sauce:
Traditional alfredo sauces are often heavy and rich, made with butter, cream, and cheese. In this vegan version, we skip the nuts and oil in favor of a lighter, healthier sauce that’s just as creamy and delicious. By using plant-based milk, nutritional yeast, and corn starch, we achieve that classic cheesy flavor and velvety texture without any of the heaviness.
A High Protein Vegan Dinner Option:
This Vegan Chick’n Broccoli Alfredo is one of our favorite high protein dinner options. It goes to show that adhering to an animal-free diet doesn’t mean you can’t get enough protein. With over 40 grams of protein per serving combining pea based protein with Brami’s high-protein pasta and a soy based alfredo sauce, this high protein dinner makes for an amazing weekly rotation for the whole family. Consuming adequate protein is crucial to maintain muscle mass, support immune function, and promote overall health.
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Serving Suggestions
This Vegan Chick’n Broccoli Alfredo is a comforting and filling meal on its own, but it’s also versatile enough to pair with a variety of sides. For a lighter option, serve it with a crisp green salad or some steamed vegetables. If you’re in the mood for something indulgent, garlic bread or a warm, crusty baguette would be the perfect accompaniment. No matter how you serve it, this dish is sure to become a new favorite in your recipe rotation.
Frequently Asked Questions
1. How is this pasta one pot?
We cook the pasta in a specific amount of water so that we can keep it in the pot and cook it WITH the sauce and broccoli. It’s incredibly convenient and mess free!
2. Can I add other vegetables to this dish?
Absolutely! This dish is versatile and can accommodate a variety of vegetables. Try adding mushrooms, spinach, or bell peppers for extra flavor and nutrients.
3. How long does this dish last in the fridge?
This Vegan Chick’n Broccoli Alfredo will last up to 3-4 days in the fridge when stored in an airtight container. It’s a great option for meal prep, as the flavors continue to develop over time.
4. What can I serve with this dish?
This pasta is meant to be enjoyed on it’s own, but you can serve a smaller portion of it with a side salad or some garlic bread. If you’re looking for something lighter, try pairing it with steamed or roasted vegetables.
{If you like this recipe you’ll love my KALE RICOTTA PASTA and my VEGAN COBB SALAD.}
One Pot Chick’n Broccoli Alfredo
Ingredients
Pasta
- 6 oz Pasta, just under 2 cups
- 2 ¾ cup Water
- 1 package Abbot's Chick'n, feel free to sub with another chick'n alternative
Alfredo Sauce
- 130 g Broccoli, don’t stress on trying to get exactly 130g, in this range is totally fine
- 1 ¼ cup Soy Milk
- 2 tbsp Corn Starch
- 3 tbsp Water
- 2 tbsp Nutritional Yeast
- ¼ tsp Sea Salt
- ¼ tsp Pepper
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- Vegan Parmesan, optional topping
Instructions
- First, warm avocado oil on a pan then cook the package of Abbot's until golden brown. Set aside.
- Add the pasta to your pot with the water and a pinch of sea salt. Bring to a boil then reduce to a medium low heat. Cook until the pasta is tender and there is a bit of water remaining.
- While the pasta is cooking, whisk the corn starch with water and set aside. Add your broccoli to a food processor and pulse until it resembles a riced mixture. No need to blend for long, 10 seconds is likely enough.
- Once the pasta is cooked, stir in the riced broccoli. Once combined, add in the milk, salt, pepper, nutritional yeast, onion powder, and garlic powder. Stir to combine, then stir in the corn starch/water mixture.
- Cook, stirring often, until the liquid is mostly absorbed and you’re left with a creamy pasta. Make sure the heat is on LOW so the milk doesn’t curdle. Be patient! If you’ve been cooking for awhile and the pasta still feels too “liquid-y”, add another tbsp of corn starch mixed with 2 tbsp water.
- Once the pasta has reached the perfect consistency, stir in the chick’n. The consistency of the sauce should be creamy. If it feels dry, stir in a splash of milk before adding the chick’n.
- Remove from heat and optionally top with vegan parm.