Creamy Chicken Fettuccine Alfredo with Veggies
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.
- 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.
