Vegetarian Fettuccine Alfredo with Chicken

Indulge in the creamy decadence of Vegetarian Fettuccine Alfredo with Chicken, a modern twist on a classic favorite that’s both hearty and plant-based. This recipe pairs tender fettuccine pasta with a velvety Alfredo sauce made from rich heavy cream, Parmesan cheese, and a hint of nutmeg for a warming depth of flavor. Golden-browned plant-based chicken-style protein adds a savory, protein-packed bite, making it a satisfying and meat-free option for dinner. Finished with fresh parsley and perfectly seasoned, this comforting dish is ready in just 35 minutes, making it ideal for weeknights or elegant entertaining. Whether you're exploring vegetarian options or simply craving a luscious pasta dish, this recipe promises to impress with its balance of texture, flavor, and simplicity.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In the same skillet, reduce the heat to medium and add the minced garlic, cooking for about 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Season the Alfredo sauce with nutmeg, salt, and black pepper, adjusting seasoning to taste.

Step 7

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.

Step 8

Serve the fettuccine Alfredo hot, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	(992.3g)

Amount per serving	% Daily Value*
Calories	3391.3

Total Fat 202.3g	0%
Saturated Fat 98.8g	0%
Polyunsaturated Fat 5.7g
Cholesterol 444mg	0%
Sodium 3654.7mg	0%
Total Carbohydrate 264.9g	0%
Dietary Fiber 20.0g	0%
Total Sugars 14.6g
Protein 121.3g	0%

Vitamin D 0IU	0%
Calcium 998.8mg	0%
Iron 6.8mg	0%
Potassium 701.8mg	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: 54.1%

Protein: 14.4%

Carbs: 31.5%