Start by cooking the pasta according to the package instructions until it's al dente. Drain and set aside.
While the pasta is cooking, prepare the vegan alfredo sauce. In a high-speed blender, combine the soaked and drained cashews, almond milk, nutritional yeast, minced garlic, lemon juice, salt, black pepper, and nutmeg (if using). Blend until the mixture is smooth and creamy. Taste and adjust the seasonings if needed.
In a large skillet, heat the olive oil over medium heat. Add the vegan chicken strips or chunks, garlic powder, onion powder, salt, and pepper. Sauté until the vegan chicken is heated through and slightly browned, usually about 5-7 minutes. You can also add a splash of water or vegetable broth if needed to prevent sticking.
Once the vegan chicken is ready, pour the vegan Alfredo sauce over it in the skillet. Stir well and cook for an additional 5 minutes, allowing the sauce to thicken and coat the chicken evenly.
Add the cooked and drained pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is well coated with the creamy sauce.
Serve your vegan chicken alfredo hot, garnished with fresh parsley or a sprinkle of nutritional yeast, if desired.