Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, around 8-10 minutes. Reserve 1/2 cup pasta water before draining.

In a skillet, heat the olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until golden brown, about 5-7 minutes.

Lower the heat and add minced garlic to the skillet, sautéing for 1 minute until fragrant.

Pour in the coconut milk and nutritional yeast, whisking to combine. Allow the sauce to simmer for 2-3 minutes.

Return the chicken to the skillet and stir to coat in sauce. Heat for 2 minutes, adjusting consistency with reserved pasta water if needed.

Fold in the cooked pasta and toss until fully coated. Let sit for 1-2 minutes to absorb flavors.