Vegetarian Olive Garden Chicken Alfredo

Indulge in the irresistible flavors of this Vegetarian Olive Garden Chicken Alfredo, a plant-based twist on the restaurant favorite that swaps chicken for hearty, umami-rich portobello mushrooms. Perfectly al dente fettuccine is enveloped in a luxuriously creamy homemade Alfredo sauce made with butter, garlic, heavy cream, and freshly grated Parmesan cheese. The sautéed portobello mushrooms add a meaty texture and robust flavor, creating a satisfying and comforting dish that’s perfect for weeknight dinners or special occasions. Finished with a sprinkle of fresh parsley, this vegetarian pasta is a gourmet delight that brings the taste of Olive Garden right into your home kitchen. It's easy to prepare in just 30 minutes and delivers restaurant-quality results every time.

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Season the sauce with salt and black pepper. Adjust the seasoning to taste.

Step 6

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.

Step 7

Add the sautéed mushrooms to the creamy Alfredo sauce, combining them well.

Step 8

Toss the cooked fettuccine pasta in the Alfredo sauce, ensuring the pasta is thoroughly coated.

Step 9

Garnish with fresh parsley before serving. Serve hot, and enjoy the rich, creamy flavors of this Vegetarian Olive Garden Alfredo.

Nutrition Facts

Serving size	(1073.7g)

Amount per serving	% Daily Value*
Calories	3506.0

Total Fat 232.9g	0%
Saturated Fat 130.4g	0%
Polyunsaturated Fat 4.4g
Cholesterol 608mg	0%
Sodium 3342.2mg	0%
Total Carbohydrate 262.1g	0%
Dietary Fiber 16.1g	0%
Total Sugars 16.8g
Protein 97.1g	0%

Vitamin D 15.9IU	0%
Calcium 1388.4mg	0%
Iron 2.2mg	0%
Potassium 970.3mg	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: 59.3%

Protein: 11.0%

Carbs: 29.7%