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Take the following recipe and turn it into a vegan alternative.

INGREDIENTS
8 ounces dried fettuccine pasta
2 boneless, skinless chicken breasts (about 1 pound total)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil
8 tablespoons (1 stick) European-style unsalted butter, divided
2 cloves garlic, minced
1 cup heavy cream
1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
1/4 teaspoon freshly grated nutmeg
Coarsely chopped fresh parsley leaves, for serving
gpt
Ingredients:
8 ounces-dried fettuccine pasta
2 cups plant-based chicken substitute (such as soy or seitan), sliced or shredded
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil
8 tablespoons (1 stick) vegan butter, divided
2 cloves garlic, minced
1 cup unsweetened plant-based creamer (such as coconut or cashew creamer)
1 cup finely grated vegan Parmesan cheese (2 1/2 ounces), plus more for serving
1/4 teaspoon freshly grated nutmeg
Coarsely chopped fresh parsley leaves, for serving