Mock Chicken Fettuccine Alfredo Using Whole Wheat Linguine

Indulge in the creamy, comforting flavors of Mock Chicken Fettuccine Alfredo, a healthier twist on the classic Italian dish. This recipe swaps traditional fettuccine for nutrient-rich whole wheat linguine and features tender plant-based chicken strips, making it a perfect option for vegetarians or those seeking a lighter alternative. A velvety Alfredo sauce, crafted with garlic, low-sodium vegetable broth, heavy cream, and a touch of Parmesan cheese, coats each strand of pasta beautifully. Quick to prepare in just 35 minutes, this wholesome meal balances indulgence and nutrition with heart-healthy olive oil and a silky homemade roux. Serve this delightfully rich and satisfying dish garnished with fresh parsley for a dinner that feels gourmet while staying grounded in simplicity.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces Whole wheat linguine
• 2 tablespoons Olive oil
• 12 ounces Plant-based chicken strips
• 3 cloves Garlic cloves, minced
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 1.5 cups Low-sodium vegetable broth
• 1 cup Heavy cream
• 0.75 cup Grated Parmesan cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the whole wheat linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the plant-based chicken strips and cook for 4-5 minutes, stirring occasionally, until golden and heated through. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

Step 4

Reduce the heat to medium-low and stir in the butter. Once melted, sprinkle the flour over the butter and whisk to create a paste (roux). Cook for 1-2 minutes, whisking constantly, to remove the raw flour taste.

Step 5

Slowly pour in the vegetable broth, whisking continuously to prevent lumps. Then, stir in the heavy cream. Simmer for 2-3 minutes, stirring frequently, until the sauce begins to thicken.

Step 6

Stir in the grated Parmesan cheese, salt, and pepper until the cheese is melted and the sauce is creamy. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is achieved.

Step 7

Add the cooked whole wheat linguine and plant-based chicken strips to the skillet. Toss everything together until well coated in the sauce.

Step 8

Serve immediately, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(1453.1g)

Amount per serving	% Daily Value*
Calories	3421.1

Total Fat 194.6g	0%
Saturated Fat 90.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 393mg	0%
Sodium 3880.0mg	0%
Total Carbohydrate 294.3g	0%
Dietary Fiber 31.9g	0%
Total Sugars 8.5g
Protein 143.2g	0%

Vitamin D 0IU	0%
Calcium 960.5mg	0%
Iron 21.5mg	0%
Potassium 1977.7mg	0%

*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.

Source of Calories

Fat: 50.0%

Protein: 16.4%

Carbs: 33.6%