Vegetarian Chicken Fettuccine Alfredo

Indulge in the creamy, comforting decadence of Vegetarian Chicken Fettuccine Alfredo—a plant-based twist on the classic Italian favorite. This irresistible recipe combines tender fettuccine with golden-browned plant-based chicken strips, all coated in a rich, velvety Alfredo sauce made from heavy cream, buttery garlic, and freshly grated Parmesan cheese. Finished with a sprinkle of fresh parsley, this vegetarian delight offers the perfect balance of creamy, savory, and herbaceous flavors. Ready in just 35 minutes, it’s an ideal weeknight dinner for pasta lovers seeking a meat-free option. Serve it with a crisp side salad or garlic bread for a restaurant-quality meal right at home!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces Fettuccine
• 2 tablespoons Olive oil
• 8 ounces Plant-based chicken strips
• 4 tablespoons Unsalted butter
• 3 cloves Garlic, minced
• 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 and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.

Step 2

In a large skillet over medium heat, add the olive oil. Once hot, add the plant-based chicken strips and cook until golden brown and heated through, about 5-7 minutes. Remove from skillet and set aside.

Step 3

In the same skillet, add the butter and melt it over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 4

Pour the heavy cream into the skillet and bring to a gentle simmer. Cook for about 2 minutes, allowing the cream to thicken slightly.

Step 5

Stir in the grated Parmesan cheese, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth, about 2-3 minutes. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.

Step 6

Add the cooked fettuccine and plant-based chicken strips to the skillet. Toss to combine until the pasta is evenly coated with the Alfredo sauce.

Step 7

Remove the skillet from heat and sprinkle chopped parsley over the pasta. Toss again to distribute the parsley.

Step 8

Serve the vegetarian chicken fettuccine Alfredo immediately, with extra Parmesan cheese on the side if desired.

Nutrition Facts

Serving size	(991.2g)

Amount per serving	% Daily Value*
Calories	2651.3

Total Fat 198.0g	0%
Saturated Fat 99.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 444mg	0%
Sodium 3556.9mg	0%
Total Carbohydrate 118.6g	0%
Dietary Fiber 11.8g	0%
Total Sugars 3.9g
Protein 96.7g	0%

Vitamin D 0IU	0%
Calcium 1076.8mg	0%
Iron 10.1mg	0%
Potassium 888.2mg	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: 67.4%

Protein: 14.6%

Carbs: 17.9%