Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook pasta according to package directions, drain, and set aside.
Heat olive oil in a saucepan, sauté vegan chicken strips until lightly browned.
Melt vegan butter over medium heat, whisk in flour to form a smooth roux.
Gradually whisk in almond milk, garlic powder, nutmeg, salt, and pepper until creamy.
Remove from heat, stir in vegan parmesan cheese until melted and smooth.
Toss cooked pasta and vegan chicken with sauce, then transfer to baking dish.
Bake 25 minutes or until top is lightly golden and bubbling.
Garnish with fresh parsley before serving.
