A quick and simple chicken alfredo meal with red bell pepper, broccoli, and zucchini. Cream cheese improves the sauce.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 ounces dry fettuccine pasta
- 1 (8 ounce) package cream cheese
- 6 tablespoons butter
- ½ cup milk
- ½ teaspoon garlic powder
- salt and pepper to taste
- 2 skinless, boneless chicken breast halves – cooked and cubed
- 2 cups chopped fresh broccoli
- 2 small zucchini, julienned
- ½ cup chopped red bell pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
- Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.
Nutrition Facts
| Calories | 645 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 25 g |
| Sodium | 355 mg |
| Sugars | 5 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I added pesto at the end, and roasted the broccoli with the zucchini.
I made this and also added 1/2 C freshly graded Parmesan cheese. Delish!!!
I followed the recipe, as stated, minus zucchini. I got nervous that there wouldn’t be enough ‘sauce’, mainly since I cut up way too many veggies, so I quickly doubled the sauce amounts. Also, at first the cream cheese and butter were mixing more like oil and water, but i increased the heat a little, and kept stirring, and it finally mixed together into a cream. This recipe turned out fantastic! Definitely a new favorite! Thank you for sharing. Edit: this is way better with real minced garlic. I add about 4 small cloves or 3 large ones with the sauce once it smooths out. I make this at least once a month now.
Delicious.
It was quick , easy and delicious. My husband loved it. I’ll make it again.
This was sooo good! I added roasted red peppers with the broccoli and chicken. Also used minced garlic and powder but it came out so good!
This is a great recipe for meal prepping. I used a rotisserie chicken which made it super easy. Really yummy!
This was the best Alfredo sauce I’ve ever made. I used a whisk to make sure all the lumps were gone and it worked great! I’m going to add mushrooms next time instead of peppers.
My family loved this. Quick and filling and delicious.
It is really good you can make it more creamy by using heavy cream or half and half
In general, I thought the sauce was pretty good but only after some doctoring it up. An Alfredo sauce without Parmesan and/or Romano cheese is just a white sauce. I used 1 cup of milk instead of 1/2 cup and added both Parmesan and Romano cheeses. It thickened up nicely with the grated cheeses in addition to the cream cheese. Adding vegetables was different but a very nice touch.
delicious and very easy to make
Next to the World’s Best Lasagna (5 star) this was a great dish with only 1/4 of the time it took for Lasagna. My substitutions included fresh garlic four cloves and I used fresh spinach lasagna in place of the boxed.
My whole family enjoyed this! I did what others suggested and used just under 1/2c butter; 12oz cream cheese (at room temperature) and added parmesan cheese and aged gouda to the sauce. As well, I added a dash or two of cayenne pepper. Next time I will use unsalted butter. I found it a bit salty.
This recipe is really good, I just want to put a few tips regarding the sauce. One is the fact that a skillet is a must, two is that a whisk makes the combination process easier, three, melt the cream cheese before adding the butter, four do not expect the butter and cream cheese to fully combine before adding the milk.
I followed the directions exactly as given. While it was easy to make, it tasted like pure cream cheese.
If you increase the cream cheese, from 8 to 12 oz., you should increase the milk from 1/2 c to 3/4 c. Otherwise it’s too thick.
Definitely a recipe worth Making again
This recipe is AWESOME!!! I made it first for my bf who is Indian and not used to dishes such as this. HE LOVED IT. Made it many times for others and they also loved it. I will never ever buy jar Alfredo sauce again.
I make this at least once a year, it’s definitely one of my favourite recipes.
First time ever making Alfredo sauce with cream cheese. Made the dish without any adjustments and it was delicious. Will absolutely be making this again. Next time I will try asparagus as another reviewer suggested.