Vegetarian Chicken Alfredo Pasta
Indulge in the creamy, comforting flavors of this Vegetarian Chicken Alfredo Pasta, a plant-based twist on a classic Italian favorite. Featuring tender fettuccine pasta smothered in a rich, velvety Alfredo sauce made with heavy cream, garlic, and Parmesan cheese, this dish gets an irresistible protein-packed boost from golden-brown plant-based chicken strips. Quick to prepare in just 30 minutes, it’s perfect for busy weeknights while still being luxurious enough for a special dinner. Finished with a sprinkle of fresh parsley for a pop of color and freshness, this vegetarian Alfredo pasta is a satisfying crowd-pleaser. Whether you're a vegetarian or simply seeking a meatless yet indulgent option, this recipe delivers on flavor, texture, and heartiness.
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Recipe Information
Ingredients
- 300 grams Fettuccine pasta
- 2 tablespoons Olive oil
- 250 grams Plant-based chicken strips
- 3 units Garlic cloves
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the plant-based chicken strips and cook until they are slightly golden brown, about 5-7 minutes. Remove and set aside.
In the same skillet, add unsalted butter and minced garlic. Sauté the garlic for about 1 minute until fragrant.
Lower the heat to medium-low and pour in the heavy cream. Allow it to simmer gently for 2-3 minutes, stirring occasionally.
Gradually add grated Parmesan cheese to the cream, stirring continuously until the cheese is melted and the sauce is smooth and creamy.
Season the Alfredo sauce with salt and black pepper according to your taste.
Add the cooked plant-based chicken strips and fettuccine pasta to the skillet. Toss everything together until the pasta and chicken are well coated in the sauce.
Remove from heat and garnish with freshly chopped parsley.
Serve the vegetarian chicken Alfredo pasta immediately while hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 2.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 213 mg | 5% | |
*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.
