Vegetarian Fettuccine Alfredo with Chicken
Indulge in the creamy decadence of Vegetarian Fettuccine Alfredo with Chicken, a plant-powered twist on the classic comfort food that’s guaranteed to impress. This recipe pairs tender fettuccine noodles with golden-brown, plant-based chicken-style protein for a guilt-free, meatless alternative to traditional chicken Alfredo. The rich, velvety sauce is made from a delectable blend of heavy cream, melted butter, and freshly grated Parmesan cheese, infused with the warm aroma of garlic and a hint of nutmeg for irresistible flavor depth. Prepared in just 35 minutes, this dish is perfect for cozy weeknight dinners or elegant gatherings. Garnished with fresh parsley, it’s a crowd-pleaser for vegetarians and anyone seeking a hearty, wholesome meal packed with classic Italian flavors. Keywords: vegetarian fettuccine Alfredo, plant-based chicken pasta, creamy Alfredo sauce recipe.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 8 ounces Plant-based chicken-style protein
- 3 units Garlic cloves, minced
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.5 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 until al dente according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the plant-based chicken-style protein pieces and cook until they are golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic, cooking for about 1 minute until fragrant.
Add the unsalted butter to the skillet and allow it to melt. Then, pour in the heavy cream, stirring to combine with the butter and garlic.
Increase the heat to medium-high and bring the cream mixture to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly.
Season the Alfredo sauce with nutmeg, salt, and black pepper, adjusting seasoning to taste.
Add the cooked fettuccine pasta and the browned plant-based chicken-style protein to the skillet and toss gently to coat the pasta and protein evenly with the sauce.
Serve the fettuccine Alfredo hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
3391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 14.6 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 999 mg | 77% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 702 mg | 15% | |
*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.
