Chicken and Vegetable Fettuccine 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.


  • 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


  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