Tender vegetables, seasoned chicken and fettucini noodles tossed in a homemade alfredo sauce and garnished with fresh tomatoes, parsley and mozzarella! This chicken vegetable fettuccine alfredo is so yummy!!
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Divas Can Cook- Monique
1teaspoonmined garlic flakesoptional
1green bell peppercut into strips
1red bell peppercut into strips
1yellow peppercut into strips
1zucchiniseeded & cut into strips
1/2-1cupfreshly grated parmesan cheese
1/4teaspoonwhite peppercan use more
1cupmozzarellaor Italian blended cheese
mozzarella & parsleygarnish
salt & pepper to taste
Bring a large pot of water to a boil.
Add salt, onion flakes and minced garlic to season the water.
Add the fettuccine noodles and cook until al dente. Do not overcook.
When noodle are done, toss with butter and parsley.
Bring 1/4 cup water to a simmer in a large skillet.
Add vegetables and cook just until barely tender. Do not over cook. Salt to taste.
Season chicken breast with salt and pepper.
Melt butter in a grill pan.
Cook chicken breast until done.
In a medium sauce pan, melt 3 tablespoons butter with olive oil.
Add in heavy cream, garlic, parsley, parmesan, and white pepper.
Simmer for 8 minutes or until thickened
Remove from heat. Sauce will thicken as it cools.
Toss pasta with Alfredo sauce and place on a plate.
Top with vegetables, chicken, & fresh tomatoes.
Garnish with mozzarella and parsley.
Use your favorite vegetables! I love broccoli and fresh tomatoes!
If Alfredo sauce is too thin, let it simmer uncovered or let it stand. Sauce will thicken as it cools.
If Alfredo sauce is too thick, thin it out with a little chicken broth or reserved pasta water.
Jazz up the Alfredo sauce with mushrooms or fresh minced onion!