Bring a pot of salted water to a rolling boil. Add dry pasta and cook according to the package instructions. Once cooked, drain and set aside.
To a frying pan add about 1 tbsp of oil on medium heat. Add the vegan chick'n and cook in oil until golden brown. Set aside in a small bowl once done.
Add the vegan butter to that same pan and allow to melt. Add in minced garlic and toss until golden brown. Add in flour and italian seasonings until you get a paste. Add the non-dairy milk and vegetable broth and stir. Bring to a boil and reduce to a simmer. Continually stir it to avoid burning. Stir until a gravy-like consistency.
Once the sauce has begun to thicken add nutritional yeast and stir. Once you've gotten your sauce to the desired thickness, add the liquid smoke and stir in. Set aside.
Pour the sauce over the cooked pasta and toss in the cooked chick'n. Serve with a sprinkle of fresh parsley and garlic bread.