Blackened Chicken Alfredo

Our plant-based Blackened Chicken Alfredo recipe is better for the planet and your health, and tastes just the same! Made with Hungry Planet Chicken™ Grilled Strips your plate is full of protein, fiber, and fewer calories.

  • 10 min

  • 25 min

  • 35 min

    Total time
  • 4

  • Moderate

  • 20


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 16 ounce Hungry Planet Chicken™ Grilled StripsBuy Now
  • 5 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • ½ cup white wine
  • 24 ounce cauliflower florets
  • 3 tablespoons (2 ounce) sun dried tomatoes, can, preserved in oil
  • ¾ cup (2½ ounce) grated vegan parmesan cheese, or 1½ ounce nutritional yeast
  • 1¾ teaspoons kosher salt, plus more to taste
  • To taste, Freshly ground black pepper
  • 16 ounce pasta of choice, linguine or penne
  • ½ tablespoon granulated garlic
  • ½ tablespoon freshly cracked black pepper
  • ¾ teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated onion
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    In a small bowl, mix together the spices for the blackening seasoning.

  • Step 2.

    In a bowl, toss the Hungry Planet Chicken™ with 2 tablespoons of vegetable oil. Add the blackening seasoning and toss to coat completely in the seasoning. Heat a heavy-bottomed or cast-iron skillet over high heat until smoking. Do not add any oil. Carefully place the seasoned chicken into the hot pan and sear until one side is blackened, 1 to 2 minutes. Turn the pieces and blacken the other side. Transfer to a bowl and set aside.

  • Step 3.

    In a large pot, heat 3 tablespoons of olive oil until shimmering over medium heat. Add the garlic and saute until fragrant but not browned. Add wine, 3 cups water, sun-dried tomatoes, salt, a few cracks of black pepper, and cauliflower florets. Bring to a boil, reduce the heat to low, cover, and simmer until the cauliflower is very tender, about 15 to 20 minutes.

  • Step 4.

    Use a hand blender to puree the cauliflower mixture into a very smooth sauce. Alternatively, use a high-powered blender or food processor to puree the sauce. (Be careful when blending hot liquids-- the steam pressure can blow the lid off your blender. To allow venting, cover the vent in your blender lid with a thin kitchen towel.)

  • Step 5.

    Cook pasta in moderately salted water until al dente (1 to 1½ tablespoons of salt per gallon of water). Drain, reserving 1 cup of the pasta water.

  • Step 6.

    In a small bowl, mix ½ cup of the reserved pasta water with the vegan parmesan cheese (or nutritional yeast) and the remaining 2 tablespoons of olive oil. Stir to combine and then add to the cauliflower sauce. Pulse with the hand blender (or upright blender/food processor) until smooth. Taste and adjust seasonings as desired (the sauce will taste less salty when added to the pasta).

  • Step 7.

    Transfer the pasta to a large pot or pan. Add the cauliflower alfredo sauce and toss gently to combine. If the consistency is too thick, add the reserved pasta water, ¼ cup at a time, until the sauce is smooth, creamy, and just coats the noodles.

  • Step 8.

    Serve the pasta with the blackened chicken and sliced green onion.

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