Chicken Alfredo Pasta with Vegetables (Creamy, Comforting & Nutritious)
When it comes to classic comfort food, few dishes can compete with the creamy, rich, and soul-satisfying flavor of Chicken Alfredo Pasta. But what if we take this timeless favorite a step further by adding fresh, colorful vegetables like broccoli and bell peppers? The result is a well-balanced, hearty, and wholesome meal that doesn’t just taste indulgent — it also brings nutrition and freshness to your plate.
Whether you’re cooking for your family on a busy weeknight, preparing a cozy date-night dinner, or simply craving something warm and filling, this Chicken Alfredo Pasta with Vegetables is the perfect go-to recipe.
Time & Servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: ~650 kcal per serving
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced thinly)
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper to taste
For the Pasta:
- 300 g (about 10 oz) fettuccine pasta
- 4 cups water
- 1 tsp salt
For the Alfredo Sauce:
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- Salt & pepper, to taste
For the Vegetables:
- 1 cup broccoli florets
- 1/2 red bell pepper, thinly sliced
Optional Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook according to package instructions until al dente.
- Reserve about 1/4 cup of pasta water, then drain the pasta and set aside.
2. Cook the Chicken
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken, season with salt, pepper, and garlic powder.
- Cook for 7–8 minutes, stirring occasionally, until golden brown and fully cooked.
- Remove chicken from the skillet and set aside.
3. Cook the Vegetables
- In the same skillet, add broccoli and red bell pepper.
- Cook for 3–5 minutes until they soften slightly but remain bright and crisp.
- Season lightly with salt and pepper.
4. Make the Alfredo Sauce
- In a separate saucepan, melt the butter over medium heat.
- Add heavy cream and bring it to a gentle simmer.
- Stir in Parmesan cheese until smooth and creamy.
- Season with salt and pepper to taste.
5. Assemble the Dish
- Add the chicken and cooked vegetables into the sauce.
- Stir in the pasta, tossing everything until coated in the creamy Alfredo sauce.
- If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
6. Serve
- Transfer to plates or bowls, garnish with fresh parsley and extra Parmesan.
- Serve hot and enjoy immediately!
Recipe Tips & Variations
- Vegetable Options: Swap broccoli and bell peppers for mushrooms, zucchini, spinach, or peas.
- Protein Variations: Replace chicken with grilled shrimp, salmon, or even tofu for a vegetarian twist.
- Healthier Version: Use light cream or half-and-half instead of heavy cream, and whole-wheat pasta for added fiber.
- Extra Flavor: Add sautéed garlic, fresh basil, or a pinch of nutmeg to elevate the sauce.
- Make it Spicy: Sprinkle red pepper flakes or add Cajun seasoning for a spicy Alfredo variation.
What to Serve with Chicken Alfredo Pasta
- Garlic Bread: Perfect for scooping up that extra creamy sauce.
- Green Salad: A crisp Caesar salad or a light garden salad balances the richness.
- Roasted Veggies: If you love extra greens, serve with roasted asparagus, zucchini, or carrots.
Storage & Meal Prep
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of milk or cream to restore creaminess.
- Freezing: Alfredo sauce doesn’t freeze very well due to the cream, so it’s best enjoyed fresh.
Final Thoughts
This Chicken Alfredo Pasta with Vegetables is a true crowd-pleaser — creamy, flavorful, and satisfying, yet balanced with fresh vegetables. It’s a simple recipe that feels gourmet, perfect for busy weeknights or special occasions. Once you try this version, it might just become your new favorite pasta dish!