I love how this dish brings together creamy indulgence and vibrant vegetables in one pan. It’s a well-balanced meal that doesn’t feel too heavy thanks to the crisp bell peppers and broccoli. It’s also a flexible recipe—I can switch out the veggies, lighten the sauce, or use different pasta shapes depending on what I’m in the mood for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste
8 oz (225 g) fettuccine pasta
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
¾ cup grated Parmesan cheese
1 cup broccoli florets
½ green bell pepper, sliced
½ yellow bell pepper, sliced
¼ red onion, thinly sliced
2 tbsp chopped parsley (for garnish)
Directions
I start by seasoning the chicken breasts with garlic powder, paprika, salt, and black pepper.
In a skillet over medium-high heat, I heat the olive oil and cook the chicken for 5–6 minutes per side until golden and fully cooked. I set it aside to rest before slicing.
I bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions. I reserve ¼ cup of the pasta water before draining.
During the last 2 minutes of boiling, I add the broccoli florets to the pot to blanch them with the pasta. I drain both together and set them aside.
Using the same skillet from the chicken, I melt the butter over medium heat and sauté the minced garlic for about 1 minute until fragrant.
I pour in the heavy cream and bring it to a simmer. Then I stir in the grated Parmesan cheese and let it melt into the sauce. If it’s too thick, I add a bit of the reserved pasta water.
I toss in the sliced bell peppers, red onion, and the blanched broccoli. I cook them for 2–3 minutes until slightly tender but still crisp.
I add the cooked fettuccine to the skillet and toss everything together until the pasta is coated in the creamy sauce.
I slice the rested chicken and place it on top of the pasta, then garnish everything with fresh chopped parsley.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories per Serving: ~650 kcal
Variations
When I want a lighter dish, I swap the heavy cream for half & half. I also like switching out the broccoli for zucchini or spinach depending on what I have in the fridge. If I’m craving extra flavor, I’ll add a pinch of red pepper flakes or a splash of white wine to the sauce. For a vegetarian version, I skip the chicken and add more veggies like mushrooms or asparagus.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Microwaving works too, but I stir midway to keep the texture smooth and creamy.
FAQs
Can I use rotisserie chicken instead?
Yes, I often use leftover rotisserie chicken to save time. I just slice or shred it and add it toward the end when combining everything.
What other pasta can I use?
While I love fettuccine for this, I’ve also used linguine, penne, or tagliatelle. Any pasta that holds sauce well works great.
Can I make this dish ahead of time?
I prefer making it fresh, but I sometimes prep the chicken and veggies earlier in the day to save time. Just reheat the sauce gently and combine when ready to serve.
How can I make the sauce thicker?
If I want a thicker sauce, I let it simmer a bit longer before adding the cheese, or stir in an extra tablespoon of Parmesan.
Is this recipe kid-friendly?
Definitely! I find that the creamy sauce and mild veggies appeal to kids, and I can adjust the seasoning to their taste.
Conclusion
This creamy chicken fettuccine Alfredo with veggies is a go-to comfort meal I love making again and again. It’s easy, flexible, and packed with flavor and color. Whether for a casual dinner or something a bit more special, it always delivers.
This creamy chicken fettuccine Alfredo is a perfect 30-minute dinner, loaded with tender chicken, Parmesan sauce, and fresh veggies like broccoli and bell peppers.
Author:Emma
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Dinner, Pasta
Method:Sautéing, Boiling
Cuisine:Italian-American
Ingredients
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & black pepper to taste
8 oz (225 g) fettuccine pasta
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
¾ cup grated Parmesan cheese
1 cup broccoli florets
½ green bell pepper, sliced
½ yellow bell pepper, sliced
¼ red onion, thinly sliced
2 tbsp chopped parsley, for garnish
Instructions
Cook the Chicken: Season chicken with garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook for 5–6 minutes per side until golden and fully cooked. Remove and rest before slicing.
Boil the Pasta: In a large pot of salted boiling water, cook fettuccine per package directions (8–10 mins). Reserve ¼ cup pasta water.
Blanch the Broccoli: In the final 2 minutes of pasta cooking, add broccoli florets to the pot. Drain both together.
Make Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic; sauté for 1 minute. Pour in heavy cream and bring to a simmer.
Add Cheese: Stir in Parmesan cheese. Let melt for 1–2 minutes. Thin the sauce with pasta water if needed.
Add Veggies: Add bell peppers, red onion, and blanched broccoli. Sauté 2–3 minutes until slightly tender.
Combine Pasta: Toss fettuccine with sauce and vegetables until evenly coated.
Top with Chicken: Slice the rested chicken and place on top of the pasta. Garnish with fresh parsley and serve warm.
Notes
Lighter Version: Use half & half instead of heavy cream.
Veggie Swaps: Sub broccoli with spinach, zucchini, or asparagus for variety.
Add Protein: Use grilled shrimp or tofu instead of chicken if preferred.
