Vegetarian Chicken Fettuccine Alfredo
Indulge in the creamy, comforting flavors of this Vegetarian Chicken Fettuccine Alfredo—a plant-based twist on the classic Italian-American favorite. Made with tender fettuccine, golden-brown plant-based chicken strips, and a rich, velvety Alfredo sauce crafted from butter, garlic, heavy cream, and freshly grated Parmesan cheese, this dish is a delightful blend of hearty and wholesome. A sprinkle of fresh parsley adds a burst of color and flavor to this quick and easy recipe, which comes together in just 35 minutes, making it perfect for weeknight dinners or special occasions. Whether you're a vegetarian or simply looking to enjoy a meat-free variation, this creamy pasta dish is sure to satisfy all your comfort food cravings. Don't forget to serve with extra Parmesan for the ultimate finishing touch!
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Recipe Information
Ingredients
- 12 ounces Fettuccine
- 2 tablespoons Olive oil
- 8 ounces Plant-based chicken strips
- 4 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 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 and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the plant-based chicken strips and cook until golden brown and heated through, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add the butter and melt it over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour the heavy cream into the skillet and bring to a gentle simmer. Cook for about 2 minutes, allowing the cream to thicken slightly.
Stir in the grated Parmesan cheese, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth, about 2-3 minutes. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
Add the cooked fettuccine and plant-based chicken strips to the skillet. Toss to combine until the pasta is evenly coated with the Alfredo sauce.
Remove the skillet from heat and sprinkle chopped parsley over the pasta. Toss again to distribute the parsley.
Serve the vegetarian chicken fettuccine Alfredo immediately, with extra Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 3.9 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1077 mg | 83% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 888 mg | 19% | |
*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.
