Mock Chicken Fettuccine Alfredo Using Whole Wheat Linguine
Indulge in the creamy, comforting flavors of Mock Chicken Fettuccine Alfredo, a healthier twist on the classic Italian dish. This recipe swaps traditional fettuccine for nutrient-rich whole wheat linguine and features tender plant-based chicken strips, making it a perfect option for vegetarians or those seeking a lighter alternative. A velvety Alfredo sauce, crafted with garlic, low-sodium vegetable broth, heavy cream, and a touch of Parmesan cheese, coats each strand of pasta beautifully. Quick to prepare in just 35 minutes, this wholesome meal balances indulgence and nutrition with heart-healthy olive oil and a silky homemade roux. Serve this delightfully rich and satisfying dish garnished with fresh parsley for a dinner that feels gourmet while staying grounded in simplicity.
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Recipe Information
Ingredients
- 12 ounces Whole wheat linguine
- 2 tablespoons Olive oil
- 12 ounces Plant-based chicken strips
- 3 cloves Garlic cloves, minced
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Low-sodium vegetable broth
- 1 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the plant-based chicken strips and cook for 4-5 minutes, stirring occasionally, until golden and heated through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Reduce the heat to medium-low and stir in the butter. Once melted, sprinkle the flour over the butter and whisk to create a paste (roux). Cook for 1-2 minutes, whisking constantly, to remove the raw flour taste.
Slowly pour in the vegetable broth, whisking continuously to prevent lumps. Then, stir in the heavy cream. Simmer for 2-3 minutes, stirring frequently, until the sauce begins to thicken.
Stir in the grated Parmesan cheese, salt, and pepper until the cheese is melted and the sauce is creamy. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is achieved.
Add the cooked whole wheat linguine and plant-based chicken strips to the skillet. Toss everything together until well coated in the sauce.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 2.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
