Cook pasta in salted water until al dente, then drain and reserve ½ cup cooking water.
Heat olive oil in a skillet and sauté onion until soft.
Add garlic and plant-based chicken, cooking five minutes until lightly golden.
Blend silken tofu, plant milk, nutritional yeast, lemon juice, cornflour, salt, pepper, and seasoning until smooth.
Pour sauce into skillet and simmer three minutes until thickened.
Add pasta and reserved water gradually, tossing to coat evenly.
Cook two minutes until creamy and glossy.
Finish with parsley and serve warm.
