Looking for a comforting yet nutritious meal that combines creamy indulgence with colorful, fresh vegetables? Our Chicken Alfredo with Veggies recipe is the perfect answer!
This dish brings together tender grilled chicken, a luscious homemade Alfredo sauce, and a vibrant medley of vegetables like broccoli, bell peppers, and mushrooms. It’s a delightful way to sneak more greens onto your plate without compromising on flavor.
Whether you’re cooking for your family on a busy weeknight or entertaining guests, this recipe strikes the perfect balance between hearty and healthy.
The best part? It’s incredibly easy to prepare and customizable to your taste.
Plus, it pairs wonderfully with pasta varieties of your choice, making it a versatile go-to meal. Dive into this creamy, veggie-packed classic that will quickly become a favorite in your dinner rotation!
Why You’ll Love This Recipe
This Chicken Alfredo with Veggies recipe stands out because it perfectly blends rich, creamy textures with fresh, crisp vegetables, creating a balanced and satisfying meal. Unlike traditional Alfredo dishes that can feel heavy, the addition of vegetables lightens it up while adding vibrant colors and essential nutrients.
Another reason to love it is the ease of preparation. With straightforward ingredients and simple steps, you can have a restaurant-quality dish on your table in just about 30 minutes.
It’s also flexible—you can swap out veggies or use gluten-free pasta to suit your dietary needs.
Lastly, this recipe is a great way to make your family fall in love with vegetables, especially picky eaters. The creamy sauce and tender chicken provide familiar, comforting flavors that complement the veggies beautifully.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 large | Cut into strips or cubes |
| Fettuccine pasta | 12 oz (340g) | Or pasta of your choice |
| Broccoli florets | 1 cup | Fresh or frozen |
| Red bell pepper | 1 medium | Thinly sliced |
| Sliced mushrooms | 1 cup | Cremini or white button |
| Unsalted butter | 4 tablespoons | |
| Garlic | 3 cloves | Minced |
| All-purpose flour | 3 tablespoons | For thickening sauce |
| Whole milk | 2 cups | Can substitute half-and-half for creamier sauce |
| Grated Parmesan cheese | 1 cup | Freshly grated preferred |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
| Dried Italian herbs | 1 teaspoon | Optional |
| Olive oil | 2 tablespoons | For cooking chicken and veggies |
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Colander for draining pasta
- Measuring cups and spoons
- Grater for Parmesan cheese
- Mixing bowls (optional)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Add the broccoli florets in the last 3 minutes of cooking to blanch them slightly. Drain pasta and broccoli, reserving 1 cup of pasta water.
- Cook the chicken: While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian herbs. Add them to the skillet and cook for 5-7 minutes until golden and cooked through. Remove chicken from skillet and set aside.
- Sauté the veggies: In the same skillet, add the remaining 1 tablespoon olive oil. Toss in sliced mushrooms and red bell pepper. Cook for 4-5 minutes until tender and slightly caramelized. Remove veggies and set aside with the chicken.
- Make the Alfredo sauce: Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and cook for about 1 minute until fragrant. Sprinkle the flour evenly over the butter and garlic, stirring continuously to form a roux. Cook for 2 minutes, stirring constantly to avoid lumps.
- Add milk: Gradually whisk in the milk, ensuring the mixture is smooth. Bring to a gentle simmer, stirring frequently until the sauce thickens, about 5 minutes.
- Finish the sauce: Remove skillet from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time to achieve desired consistency.
- Combine everything: Return the chicken and sautéed vegetables to the skillet with the sauce. Add the cooked pasta and broccoli. Toss gently to coat everything evenly in the creamy Alfredo sauce.
- Serve: Divide the pasta among plates and garnish with extra Parmesan or freshly chopped parsley if desired. Serve immediately while hot and creamy.
Tips & Variations
“For a lighter version, substitute half the butter with olive oil and use low-fat milk instead of whole milk.”
If you want to boost the veggie content even more, consider adding zucchini ribbons, asparagus tips, or spinach leaves to the sauté step. These veggies add subtle flavors and extra nutrients.
For an extra kick, sprinkle some red pepper flakes into the sauce or top with freshly cracked black pepper. You can also swap chicken for shrimp or tofu for different protein options.
Prefer gluten-free? Use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the roux.
For inspiration on veggie-packed recipes, check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious or Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 kcal |
| Protein | 40 g |
| Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 45 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 600 mg |
Note: These values are estimates and may vary based on exact ingredients and portion sizes.
Serving Suggestions
This creamy chicken Alfredo pairs beautifully with a simple side salad dressed in a light vinaigrette. The acidity cuts through the richness of the sauce, balancing the meal.
Garlic bread or a crusty baguette are excellent accompaniments for soaking up any leftover sauce on your plate. You might also enjoy it alongside steamed green beans or roasted Brussels sprouts for extra green goodness.
For a complete meal, consider pairing this dish with a glass of chilled white wine like Chardonnay or Pinot Grigio, which complement the creamy flavors well.
If you love this recipe, don’t forget to explore other delicious dishes like our Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for more inspiration.
Conclusion
This Chicken Alfredo with Veggies recipe is a wonderful way to enjoy a classic creamy pasta dish while boosting your vegetable intake. The combination of tender chicken, fresh vegetables, and rich Alfredo sauce creates a meal that is both comforting and nourishing.
It’s a versatile dish that can easily be adapted to suit your dietary preferences or whatever vegetables you have on hand. With quick preparation and a satisfying flavor profile, it’s ideal for weeknights or casual gatherings.
We hope this recipe becomes a staple in your kitchen as it offers both indulgence and nutrition in every bite.
Happy cooking, and don’t forget to explore more delightful recipes on our site to keep your meals exciting and wholesome!
📖 Recipe Card: Chicken Alfredo with Veggies
Description: A creamy and delicious chicken alfredo pasta loaded with fresh vegetables. Perfect for a quick and satisfying weeknight dinner.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb), sliced
- 8 oz fettuccine pasta
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook fettuccine according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Add garlic, broccoli, bell pepper, and mushrooms to the skillet; sauté for 5 minutes until vegetables are tender.
- Pour in chicken broth and heavy cream; bring to a simmer.
- Stir in Parmesan cheese until sauce thickens.
- Add cooked pasta to the skillet and toss to coat evenly.
- Garnish with fresh parsley and serve warm.
Nutrition: Calories: 520 kcal | Protein: 38 g | Fat: 28 g | Carbs: 35 g
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