Chicken and Vegetable Pasta Alfredo

Chicken and Vegetable Pasta Alfredo has been a family favorite for years. The rich, luxurious and flavorful Alfredo sauce coats the pasta, with juicy morsels of chicken and crisp broccoli and peppers.

This is a perfect dinner for weeknight family meals and also for special occasions because everybody loves it.

I also really appreciate that you can cut up the vegetables in advance and when you start cooking, everything comes together in less time than it takes for the pasta to cook.

You can also make many variations of an Alfredo pasta dinner – using different pasta, many vegetable variations and instead of chicken, you can use shrimp or sausage.

What is Alfredo Sauce Made Of?

Alfredo is a cream sauce with Parmesan cheese.  This silky, creamy cheese sauce is a popular Italian dish, served as a sauce with pasta and often as a dipping sauce too. Traditionally, Alfredo is made strictly with cream and Parmesan. It tastes great, of course, but the problem with this sauce is that it congeals very quickly and doesn’t reheat very well. Basically, you’d better be making the sauce as you portion out the pasta and have everyone at the table waiting to eat. Right away.

My modified version of Alfredo sauce has a bit of cream cheese, which keeps the luxurious texture of the sauce but also stabilizes it so you have a bit of leeway.

This also means that it’s a perfect dish to serve guests. Even if dinner runs a little bit later than planned, you’ll have no worries, because every part of this meal will stay perfect until ready to be served.

Tips to Reheating Alfredo Sauce

Keep the sauce in the warm saucepan and you can gently warm it up on low heat if you have to. I wouldn’t recommend reheating it the next day, (although it can be done) but you can easily reheat it within a few hours and the sauce will still be just as smooth and silky. If you have family members who will be eating dinner later than the rest of the family, they can still enjoy it just as much.

What Can You Use Instead of Chicken?

Instead of chicken, you can also use sausage, pork chops or shrimp. You can also keep it vegetarian and use only vegetables and the Alfredo sauce with the pasta.

What Other Vegetables Can Be Used?

You can create many different variations of this pasta meal by using many vegetable variations. Here are vegetables that pair really well with Alfredo Pasta:

Spinach, kale, zucchini, cauliflower, carrots, mushrooms, peas, asparagus, grape or cherry tomatoes.

How To Prepare Chicken and Vegetable Pasta Alfredo

Prep all your ingredients first. It makes the time you spend in the kitchen so much easier. Put a pot of water on to boil for the pasta and cook it according to how you like your pasta, al dente, firm or soft. Meanwhile, cut the broccoli into florets. Julienne the bell pepper. 

Cooking the Chicken

Cooking chicken for Pasta Alfredo

You can cook the chicken several ways to use in this recipe.

Cook the chicken breast in a skillet until golden brown on both sides and cooked through in the center. You can also cut the chicken into cubes and saute them in the skillet until golden brown.

Heat about 1 Tablespoon of oil in a large skillet on high heat. When the skillet is hot, add the chicken. The chicken will easily turn over when it’s nice and golden. If you try flipping it when it’s not browned yet, it will stick to the skillet and tear if you try to force it, so resist the urge. Cook for about 5 minutes over medium high heat, then turn the chicken over, lower the heat to medium-low, cover the skillet and cook until the chicken is cooked through. You can also cut the chicken into about 1 inch pieces and brown it in a skillet.  
Set the chicken aside and cover to keep it warm.

Roasting the chicken in the oven is another option. I recommend roasting chicken breast or chicken thighs, with the bone-in and skin on, to get the best flavor and so that the chicken is as juicy as possible.

In all cases, season the chicken on both sides with salt, ground black pepper and your favorite herbs and spices, such as paprika, dry herbs, coriander, cumin, chili powder, garlic powder, onion powder, etc. Cook the chicken until it reaches 165 degrees Fahrenheit in the center.

You can also use rotisserie chicken or grilled chicken for this recipe. Add it to the pasta after you cook the vegetables and sauce.

Cooking the Vegetables

  1. Use the same skillet that you used to cook the chicken. Add about 1/2 – 1 Tablespoon oil, turn the heat to high, add the broccoli, seasoning with salt and ground black pepper, cook for 1-2 minutes, just until the broccoli gets a bit of color.
  2. Pour in about 1/4 cup water or broth. Scrape the bottom of the skillet to deglaze the skillet. Cover the skillet, reduce heat to medium and cook for about 3 minutes, until the broccoli softens.
  3. Lastly, add the bell pepper, season with salt and pepper. Cook until the broccoli and peppers are as tender as you like them.

How To Make Alfredo Sauce

Alfredo Sauce Recipe Tutorial
  1. For the sauce, combine the butter, cream cheese and heavy cream in a medium pot. Cook on medium heat until the butter and cream cheese are melted and the sauce has an even consistency.
  2. Add the Parmesan cheese and whisk until it melts too. I also like to add some garlic powder and ground black pepper for extra flavor. Season with salt, if it needs it. 

If you’re not serving the meal immediately, you can reheat the Alfredo sauce on low heat. Don’t boil, otherwise the sauce may separate.

You can even reheat the Alfredo sauce the next day, although there is a greater chance for it to separate and become greasy. If you’re careful and reheat the Alfredo sauce separately, on low heat (if you use the microwave, also reheat it slowly, in 30 second intervals), just until it’s warm. Do not bring to a boil.

Serving the Pasta Alfredo With Chicken and Vegetables

Toss the pasta with the sauce. Add some of the pasta water if you want to thin out the sauce.

Cut the chicken into strips and serve with the broccoli and peppers over the pasta.

Garnish with more Parmesan cheese and fresh minced parsley. 

Print

Chicken and Vegetable Fettuccine Alfredo

  • Author: Olga’s Flavor Factory
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 46 1x
  • Category: Entree

Description

Chicken and Vegetable Pasta Alfredo has been a family favorite for years. The rich, luxurious and flavorful alfredo sauce coats the pasta, with juicy morsels of chicken and crisp broccoli and peppers.


Scale

Ingredients

  • 12 Tablespoons oil
  • 11 1/2 lbs boneless skinless chicken breast or thighs
  • salt, ground black pepper, to taste
  • 1 sweet bell pepper, julienned
  • 2 cups broccoli florets
  • 1 lb pasta (fettuccine, spiral, ziti, casarecce, etc)
  • fresh parsley, to garnish
  • “Alfredo” Sauce:
  • 8 Tablespoon (1/2 cup) butter
  • 4 oz cream cheese
  • 1-pint heavy cream
  • 11 1/2 cups Parmesan cheese, finely shredded
  • 1 teaspoon garlic powder, optional

Instructions

  1. Prep all your ingredients first. It makes the time you spend in the kitchen so much easier. Put a pot of water on to boil for the pasta and cook it according to how you like your pasta, al dente, firm or soft. Meanwhile, cut the broccoli into florets. Julienne the bell pepper.
  2. Season the chicken breast with salt and ground black pepper. I will often sprinkle some dry herbs and my favorite chicken seasoning mix on top of the chicken for extra flavor.
  3. Heat about 1 Tablespoon of oil in a large skillet over high heat. When the skillet is hot, add the chicken and cook until golden brown on both sides. Set the chicken aside and cover to keep it warm.
  4. Use the same skillet that you used to cook the chicken. Add about 1/2 – 1 Tablespoon oil, turn the heat to high, add the broccoli, seasoning with salt and ground black pepper, cook for 1-2 minutes, just until the broccoli gets a bit of color. Pour in about 1/4 cup water or broth. Scrape the bottom of the skillet to deglaze the skillet. Cover the skillet, reduce heat to medium and cook for about 3 minutes, until the broccoli softens. 

  5. Lastly, add the bell pepper, season with salt and pepper. Cook until the broccoli and peppers are as tender as you like them.

  6. For the sauce, combine the butter, cream cheese and heavy cream in a medium pot. Cook on medium heat until the butter and cream cheese are melted and the sauce has an even consistency.
  7. Add the Parmesan cheese and whisk until it melts too. Season with a bit of salt and pepper. I also like to add some garlic powder for extra flavor.
  8. Toss the pasta with the sauce. Add some of the pasta water if you want to thin out the sauce. Cut the chicken into strips and serve with the broccoli and peppers over the pasta.
  9. Garnish with more Parmesan cheese and fresh minced parsley.

Keywords: chicken, pasta, alfredo, how to make alfredo sauce, broccoli, bell peppers, red onion, Italian dinner, easy pasta dinner, pasta with cream sauce

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