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Creamy Chicken Fettuccine Alfredo dish with fresh vegetables.

Creamy Chicken Fettuccine Alfredo with Veggies

A quick, creamy pasta dish featuring chicken, broccoli, and red pepper that's easy to make and feeds a family.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces Chicken breasts, boneless skinless
  • 1 cup Broccoli florets
  • 3 cloves Garlic, minced
  • 1 piece Red bell pepper, chopped
  • 12 oz Fettuccine pasta
  • 1 tsp Italian seasoning, dried
  • to taste Salt and black pepper
  • 2 tbsp Butter
  • 1 cup Heavy cream
  • 1/2 cup Parmesan cheese, grated For best flavor, use freshly grated.

Method
 

Preparation
  1. Cook the fettuccine according to package instructions. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
  3. 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.
Cooking
  1. In the same skillet, add the broccoli florets and chopped red bell pepper. Sauté for 3-4 minutes until they are tender.
  2. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and combined.
  3. Add the cooked fettuccine and sliced chicken back into the skillet. Toss everything together to combine.
Serving
  1. Serve hot, garnished with additional Parmesan cheese if desired.

Notes

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.