Best 6 Chicken Fettuccine Alfredo With Veggies Recipes

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Indulge in a culinary journey with our delectable Chicken Fettuccine Alfredo with Veggies, a symphony of flavors that will tantalize your taste buds. This classic dish combines tender chicken, creamy Alfredo sauce, vibrant vegetables, and perfectly cooked fettuccine in a harmonious blend of textures and flavors.

Explore variations of this beloved recipe, including a luscious Creamy Pesto Chicken Pasta featuring sun-dried tomatoes and baby spinach, a hearty Florentine Chicken Pasta brimming with spinach and artichoke hearts, and a flavorful Chicken Piccata Pasta bursting with lemon and capers. Each recipe offers a unique twist on the classic, catering to diverse palates and preferences.

Embark on a culinary adventure, where the rich and creamy Alfredo sauce embraces tender chicken and vibrant vegetables, creating a symphony of flavors in every bite. With the delicate aroma of garlic and herbs, this dish promises an unforgettable dining experience. Discover the secrets to crafting the perfect Alfredo sauce, ensuring a velvety smooth texture that elevates the entire dish.

Uncover the art of selecting the finest ingredients, from succulent chicken breasts to vibrant bell peppers, mushrooms, and zucchini. Learn the techniques for perfectly cooking the fettuccine, achieving an al dente texture that complements the creamy sauce. Explore the variations of this classic recipe, tailoring it to your preferences with the addition of sun-dried tomatoes, baby spinach, artichoke hearts, lemon, and capers.

Indulge in the timeless appeal of Chicken Fettuccine Alfredo with Veggies, a dish that promises to delight and satisfy. With its creamy Alfredo sauce, succulent chicken, vibrant vegetables, and perfectly cooked fettuccine, this recipe is a culinary masterpiece that will leave you craving for more.

Let's cook with our recipes!

CHICKEN FETTUCCINE ALFREDO WITH VEGGIES



Chicken Fettuccine Alfredo with Veggies image

"I especially like to use frozen California-blend veggies when making this dish. If you prefer, you can substitute fresh garden vegetables, but it will add a little time. Simply start them in boiling water before adding the pasta. Then add the pasta during the last 3 minutes of cooking the veggies. This makes an easy, colorful and delicious entree!" Talena Keeler - Siloam Springs, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 package (9 ounces) refrigerated fettuccine
3 cups frozen mixed vegetables
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1-1/2 cups Alfredo sauce
1/2 cup shredded Parmesan cheese

Steps:

  • Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 523 calories, Fat 16g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1053mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 9g fiber), Protein 35g protein.

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CHICKEN VEGGIE ALFREDO BAKE



Chicken Veggie Alfredo Bake image

Pasta, chicken and vegetables come together in this tasty dinner - perfect for your family.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

3 cups uncooked bow-tie (farfalle) pasta (6 oz)
2 bags (12 oz each) frozen broccoli, carrots, cauliflower & cheese sauce
2 cups shredded cooked chicken
1/2 cup roasted red bell peppers (from a jar), drained, sliced
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
1 jar (15 oz) garlic Alfredo pasta sauce

Steps:

  • Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
  • Cover; bake 20 minutes or until hot and bubbly.

Nutrition Facts : Calories 480, Carbohydrate 49 g, Fat 2, Fiber 7 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1460 mg

CHICKEN & VEGETABLE ALFREDO



Chicken & Vegetable Alfredo image

This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

3 ounces uncooked fettuccine
1 boneless skinless chicken breast (6 ounces), cubed
3/4 cup fresh sugar snap peas
2 teaspoons butter
1/2 cup grape tomatoes
1/2 teaspoon all-purpose flour
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1/4 cup basil and roasted garlic goat cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.

FETTUCCINE ALFREDO WITH VEGGIES



Fettuccine Alfredo with Veggies image

Provided by Trisha Yearwood

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

Kosher salt
1 pound fettuccine
1/4 cup extra-virgin olive oil
8 ounces cremini mushrooms, trimmed and sliced
12 ounces Brussels sprouts, trimmed, leaves removed, inner parts finely shredded
4 scallions, chopped
1/4 teaspoon crushed red pepper flakes
1/3 cup tomato paste
3 cloves garlic, thinly sliced
1 cup oat milk
Torn fresh basil, to garnish

Steps:

  • Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain.
  • Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes.
  • Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil.

CHICKEN FETTUCCINE ALFREDO WITH VEGETABLES



Chicken Fettuccine Alfredo with Vegetables image

Supe up a staple pasta dish and wow everyone around the table with our deliciously rich recipe for Chicken Fettuccine Alfredo with Vegetables.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 9

3/4 lb. fettuccine, uncooked
2 Tbsp. olive oil, divided
1 lb. boneless skinless chicken thighs, cut into strips
1 cup cut-up fresh asparagus spears (1-1/2-inch lengths)
1/2 cup chopped onions
1/2 cup sliced fresh mushrooms
1/2 cup chopped tomatoes
1 jar (15 oz.) CLASSICO Light Asiago Romano Alfredo Pasta Sauce
8 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat 1 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until done. Remove from skillet; cover to keep warm.
  • Heat remaining oil in same skillet on medium-high heat. Add asparagus, onions and mushrooms; cook 2 to 3 min. or until crisp-tender, stirring constantly. Stir in tomatoes.
  • Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to asparagus mixture along with chicken and sauce. Cook on medium-low heat 5 to 6 min. or until heated through, stirring constantly and adding enough reserved cooking water to obtain desired consistency. Sprinkle with bacon.

Nutrition Facts : Calories 480, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 115 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Cook the chicken thoroughly to ensure that it is safe to eat.
  • Don't overcook the pasta, or it will become mushy.
  • Add the vegetables to the sauce towards the end of cooking so that they retain their鮮豔色彩 and texture.
  • Garnish the dish with fresh herbs or grated Parmesan cheese for extra flavor.

Conclusion:

Chicken fettuccine Alfredo with vegetables is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a quick and easy weeknight meal or for a special occasion. With a few simple tips, you can make this dish even more enjoyable.

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