Vegetarian Classic Chicken Alfredo
Indulge in the creamy decadence of Vegetarian Classic Chicken Alfredo—a plant-based twist on the beloved Italian-American comfort food. This recipe replaces traditional chicken with golden-brown plant-based chicken strips for a flavor-packed, cruelty-free alternative. Tender fettuccine pasta is coated in a rich Alfredo sauce made from heavy cream, butter, Parmesan cheese, and sautéed garlic, creating a velvety texture that clings to every bite. Perfectly seasoned with a touch of salt and black pepper, the dish is finished with a sprinkle of fresh parsley for added color and freshness. Ready in just 35 minutes, this vegetarian Alfredo recipe delivers all the indulgent flavors of the classic while catering to meat-free lifestyles. Ideal for weeknight dinners or a cozy gathering, it’s the ultimate comfort food reimagined!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 8 ounces Plant-based chicken strips
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 cloves Minced garlic
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, add the olive oil. Add the plant-based chicken strips and cook for 5-7 minutes, turning occasionally until golden brown and heated through. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium, add the butter and let it melt. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Pour in the heavy cream and stir well. Let the mixture simmer for about 5 minutes until it begins to thicken slightly, stirring occasionally.
Stir in the grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.
Add the cooked fettuccine and plant-based chicken strips to the skillet, tossing gently to coat the pasta and chicken with the Alfredo sauce.
Allow the pasta to heat through, about 2-3 minutes. Taste and adjust seasoning, if necessary.
Remove from heat, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.0 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 253 mg | 19% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 185 mg | 4% | |
*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.
