Vegetarian Chicken Alfredo Pasta

Indulge in the creamy, comforting flavors of Vegetarian Chicken Alfredo Pasta—a plant-based twist on the classic Italian favorite. Perfectly cooked fettuccine is tossed with golden-brown plant-based chicken strips and enveloped in a velvety Alfredo sauce made from rich heavy cream, sautéed garlic, and freshly grated Parmesan cheese. Each bite is elevated with the warm, buttery aroma of garlic and a sprinkle of fresh parsley for a burst of color and freshness. This recipe is ready in just 30 minutes, making it an ideal choice for a quick and satisfying weeknight dinner. Whether you're vegetarian or simply looking to explore meat-free options, this dish delivers all the indulgence of traditional chicken Alfredo, without compromise. Serve it hot with an extra dusting of Parmesan for the ultimate comfort meal!

Nutriscore Rating: 55/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams Fettuccine pasta
• 2 tablespoons Olive oil
• 250 grams Plant-based chicken strips
• 3 units Garlic cloves
• 2 tablespoons Unsalted butter
• 1 cup Heavy cream
• 1 cup Parmesan cheese, grated
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the plant-based chicken strips and cook until they are slightly golden brown, about 5-7 minutes. Remove and set aside.

Step 3

In the same skillet, add unsalted butter and minced garlic. Sauté the garlic for about 1 minute until fragrant.

Step 4

Lower the heat to medium-low and pour in the heavy cream. Allow it to simmer gently for 2-3 minutes, stirring occasionally.

Step 5

Gradually add grated Parmesan cheese to the cream, stirring continuously until the cheese is melted and the sauce is smooth and creamy.

Step 6

Season the Alfredo sauce with salt and black pepper according to your taste.

Step 7

Add the cooked plant-based chicken strips and fettuccine pasta to the skillet. Toss everything together until the pasta and chicken are well coated in the sauce.

Step 8

Remove from heat and garnish with freshly chopped parsley.

Step 9

Serve the vegetarian chicken Alfredo pasta immediately while hot, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(946.2g)

Amount per serving	% Daily Value*
Calories	3040.2

Total Fat 178.9g	0%
Saturated Fat 84.9g	0%
Polyunsaturated Fat 5.3g
Cholesterol 382mg	0%
Sodium 3629.8mg	0%
Total Carbohydrate 236.0g	0%
Dietary Fiber 19.0g	0%
Total Sugars 10.8g
Protein 120.6g	0%

Vitamin D 0IU	0%
Calcium 1046.3mg	0%
Iron 5.9mg	0%
Potassium 619.7mg	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: 53.0%

Protein: 15.9%

Carbs: 31.1%