Best 3 Chicken Veggie Alfredo Recipes

Indulge in a creamy and flavorful culinary journey with our enticing Chicken Veggie Alfredo recipes. These delectable dishes combine tender chicken, an assortment of vibrant vegetables, and a luscious Alfredo sauce to create a symphony of taste. From a classic Alfredo to a zesty sun-dried tomato Alfredo, and a lighter Alfredo made with Greek yogurt, our collection offers a range of options to tantalize your taste buds. Embark on a culinary adventure as you explore these scrumptious recipes, perfect for a satisfying meal or an impressive dinner party.

Here are our top 3 tried and tested recipes!

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

Ingredients

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 ALFREDO VEGGIE PIZZA

Chicken Alfredo Veggie Pizza image

"I created this pizza myself, and it's become one of our favorites! The vegetables' bright colors make it very appealing." Nancy Lindsay - New Market, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 22

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 tablespoon canola oil
2 teaspoons sugar
3/4 teaspoon salt, divided
1/2 teaspoon garlic-herb seasoning blend
1/2 cup whole wheat flour
2-1/4 to 2-1/2 cups bread flour
1 tablespoon cornmeal
4 teaspoons all-purpose flour
1-1/4 cups 2% milk
1-1/2 cups cubed cooked chicken breast
1 cup fresh baby spinach
1/3 cup shredded Parmesan cheese
Dash white pepper
1 cup sliced fresh mushrooms
1 plum tomato, seeded and chopped
1 small onion, diced
1/2 cup chopped green pepper
1/4 cup sliced ripe olives
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Colby-Monterey Jack cheese

Steps:

In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 1/2 teaspoon salt, seasoning blend, whole wheat flour and 2-1/4 cups bread flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 20 minutes., Punch dough down; roll into a 15-in. circle. Sprinkle cornmeal over a 14-in. pizza pan coated with cooking spray. Transfer dough to prepared pan; build up edges slightly. Bake at 425° for 12-14 minutes or until edges are lightly browned., Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, spinach, Parmesan cheese, pepper and remaining salt. Cook and stir over medium heat until spinach is wilted., Spread sauce over crust; top with remaining ingredients. Bake 10-15 minutes longer or until cheeses are melted.

Nutrition Facts : Calories 317 calories, Fat 9g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 476mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN VEGGIE ALFREDO

Chicken Veggie Alfredo image

My family loves this dinner—it's easy to make and a great way to save time after a busy day. If you'd like, add other veggies to suit your family's tastes. —Jennifer Jordan, Hubbard, Ohio

Provided by Taste of Home

Categories Dinner

Time 6h10m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 jar (16 ounces) Alfredo sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup frozen peas, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Hot cooked linguine

Steps:

In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. In a large bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. , Pour over chicken. Cover and cook on low for 6-8 hours or until a thermometer reads 165°. Serve with linguine.

Nutrition Facts : Calories 435 calories, Fat 19g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1202mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 5g fiber), Protein 33g protein.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcook the chicken or vegetables. They should be cooked through but still tender.
Use a good quality Alfredo sauce. You can make your own or use a store-bought brand.
Add some grated Parmesan cheese to the Alfredo sauce for extra flavor.
Serve the Chicken and Veggie Alfredo with a side of garlic bread or a salad.

Conclusion:

Chicken and Veggie Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It's also a great way to get your kids to eat their vegetables. With a few simple tips, you can make a Chicken and Veggie Alfredo that is sure to be a hit with the whole family.