Vegetarian Olive Garden Chicken Alfredo
Transform your favorite classic dish with this indulgent Vegetarian Olive Garden Chicken Alfredo recipe! Perfectly cooked fettuccine pasta is generously coated in a luscious homemade Alfredo sauce, crafted from butter, heavy cream, and freshly grated Parmesan cheese. Replacing the traditional chicken, tender sautéed portobello mushrooms add a savory, umami-rich element that makes this vegetarian twist both hearty and satisfying. Aromatic minced garlic and a sprinkle of fresh parsley elevate the dish with bold flavor and refreshing brightness. Ready in just 30 minutes, this creamy pasta masterpiece is ideal for weeknight dinners or special occasions. Whether you’re a fan of Italian comfort food or seeking a gourmet vegetarian meal, this recipe delivers restaurant-quality taste right in your own kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 cup unsalted butter
- 1 cup heavy cream
- 3 units garlic cloves, minced
- 1.5 cups Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 8 oz portobello mushrooms, sliced
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil over high heat. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
In a large saucepan over medium heat, melt the unsalted butter. Add minced garlic and sauté for about 1 minute, being careful not to burn it.
Pour in the heavy cream and stir until combined with the butter. Continue to cook, stirring frequently, until the mixture starts to simmer, about 3-4 minutes.
Reduce the heat to low and add grated Parmesan cheese, a little at a time, stirring continuously until it melts into the sauce. This will thicken the sauce slightly.
Season the sauce with salt and black pepper. Adjust the seasoning to taste.
In a separate skillet, heat olive oil over medium heat. Add the sliced portobello mushrooms and sauté for 5-7 minutes or until they are tender and have released their moisture.
Add the sautéed mushrooms to the creamy Alfredo sauce, combining them well.
Toss the cooked fettuccine pasta in the Alfredo sauce, ensuring the pasta is thoroughly coated.
Garnish with fresh parsley before serving. Serve hot, and enjoy the rich, creamy flavors of this Vegetarian Olive Garden Alfredo.
Nutrition Facts
Calories |
3506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.9 g | 299% | |
| Saturated Fat | 130.4 g | 652% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 16.8 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1388 mg | 107% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 970 mg | 21% | |
*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.
