A quick, creamy pasta with chicken, broccoli, and red pepper that cooks fast and tastes rich.
introduction
This Creamy Chicken Fettuccine Alfredo with Veggies is simple and filling. It uses everyday ingredients and cooks in one pan plus the pasta. If you like easy creamy chicken meals, try Baked Caesar Chicken with Creamy Parmesan Sauce for another weeknight option.
why make this recipe
- It cooks fast and feeds a family.
- It mixes protein, veggies, and pasta in one dish.
- The sauce is rich but easy to make with cream and Parmesan.
- You can change the veggies or seasonings to your taste.
how to make Creamy Chicken Fettuccine Alfredo with Veggies
Follow the steps in the Directions section below. Cook the pasta, brown the chicken, cook the vegetables a bit, then add cream and Parmesan to make the sauce. Toss pasta and sliced chicken in the sauce and serve hot. For a spicy twist or a different pasta idea, see Creamy Cajun Chicken Rotini with Garlic Parmesan Sauce.
Ingredients :
- 2 Chicken breasts, boneless skinless
- 1 cup Broccoli florets
- 3 cloves Garlic, minced
- 1 Red bell pepper, chopped
- 12 oz Fettuccine pasta
- 1 tsp Italian seasoning, dried
- Salt and black pepper to taste
- 2 tbsp Butter
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese, grated
Directions :
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chicken breasts to the skillet and season with Italian seasoning, salt, and pepper. Cook until they are no longer pink in the center, about 6-7 minutes per side. Remove the chicken from the skillet and slice it.
- In the same skillet, add the broccoli florets and chopped red bell pepper. Sauté for 3-4 minutes until they are tender.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and combined.
- Add the cooked fettuccine and sliced chicken back into the skillet. Toss everything together to combine.
- Serve hot, garnished with additional Parmesan cheese if desired.
how to serve Creamy Chicken Fettuccine Alfredo with Veggies
Serve hot on warm plates. Add extra grated Parmesan on top. A simple side salad or garlic bread goes well with this dish. Serve lemon wedges if you like a bright touch.
how to store Creamy Chicken Fettuccine Alfredo with Veggies
Cool the pasta to room temperature within two hours. Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat with a splash of milk or cream to loosen the sauce. Do not freeze the cream sauce, as texture can change.
tips to make Creamy Chicken Fettuccine Alfredo with Veggies
- Cut the chicken thin so it cooks fast and stays juicy.
- Use freshly grated Parmesan for the best melt and flavor.
- Do not boil the cream; simmer gently to avoid splitting.
- Reserve a little pasta water to thin the sauce if needed.
- Taste and adjust salt and pepper before serving.
variation (if any)
- Swap broccoli for asparagus or peas.
- Use spinach instead of red pepper for a green version.
- Replace heavy cream with half-and-half plus a tablespoon of flour for a lighter sauce (texture will differ).
- Use shrimp instead of chicken for a seafood option.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes. Add pre-cooked chicken at the end to warm through so it does not dry out.
Q: Is there a dairy-free version?
A: You can use a dairy-free cream substitute and vegan Parmesan, but flavor and texture will change.
Q: How do I stop the sauce from getting too thick?
A: Add a little reserved pasta water or a splash of milk until you get the desired sauce consistency.
Q: Can I make this ahead?
A: You can cook components ahead, but mix and reheat just before serving for best texture.
Conclusion
For another simple and tasty fettuccine chicken and broccoli recipe, see Quick & Easy Fettuccine Chicken Broccoli Alfredo.
Creamy Chicken Fettuccine Alfredo with Veggies
Ingredients
Method
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chicken breasts to the skillet and season with Italian seasoning, salt, and pepper. Cook until they are no longer pink in the center, about 6-7 minutes per side. Remove the chicken from the skillet and slice it.
- In the same skillet, add the broccoli florets and chopped red bell pepper. Sauté for 3-4 minutes until they are tender.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and combined.
- Add the cooked fettuccine and sliced chicken back into the skillet. Toss everything together to combine.
- Serve hot, garnished with additional Parmesan cheese if desired.