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Fettuccine Alfredo with Chicken and Vegetables
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Fettuccine Alfredo with Chicken and Vegetables

This Fettuccine Alfredo with Chicken and Vegetables is a restaurant style recipe you can make right in your own home. It takes under an hour to make this delicious pasta dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Main Dish
Cuisine: American, Italian
Keyword: Cheese, chicken, cocktail sauce, Cream, Pasta, vegetables
Servings: 6
Calories: 1102kcal

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Kitchen Essentials

Tongs
Tongs
12 inch Non-Stick Skillet
Non-Stick Skillet 12 inch
Side Dish Serving Bowl
Blue Bowl
Water Carafe and Pitcher
Water Carafe
Prevent your screen from going dark

Ingredients

  • 4 Tablespoons Butter
  • 1 Small Onion Diced
  • 4 Cups Vegetables (today I used cauliflower and broccoli) broccoli, mushrooms, green or red peppers, celery)
  • 1 Clove Garlic Minced
  • 3 Large Boneless Skinless Chicken Breasts Diced in Bite-Sized Pieces. Rotisserie chicken would work well here too.
  • 1 Pound Dried Pasta Cooked Linguine or Fettuccine are great choices
  • Salt to taste
  • Pepper to taste
  • 4 Cups Heavy Cream
  • 1/2 Cup Romano Cheese Grated
  • 1/2 Cup Parmesan Cheese Grated

text ingredients

Instructions

  • Put a large kettle of lightly salted water on the stove and bring to a boil. While the water is heating up, add the butter, onion, garlic, and vegetables to a large 12-inch skillet. Cook until caramelized. Remove from pan and set aside.
  • In the same skillet, add the diced chicken breasts and cook until just done. Making sure to salt and pepper to taste.
    Frying Diced Chicken in Non-Stick Skillet
  • Add the vegetables back in the skillet.
    Sauté Chicken and Vegetables
  • By this time, the pasta water should be boiling. Add the linguine to the water.
  • Add the cream to the skillet, simmering to thicken. When the pasta is done, add that to the skillet. Save the pasta water.
    Adding Cream to Skillet of Chicken and Vegetables
  • Add in the Romano and Parmesan cheeses and use a tongs toincorporate. I sometimes need to add a few ladles of the pasta water to makethe sauce saucier. Sometimes, the pasta soaks up the sauce quickly and thisdish is best with a lovely, silky sauce.
    Using Tongs to Mix Pasta with Chicken Vegetables and Alfredo Sauce

Notes

Serve right away, the longer that the pasta is in the sauce, the more sauce it will soak up. If it gets too think, add a bit of the pasta water to loosen it again.
You may be tempted to add more cheese to thicken to sauce, but it continues to thicken upon standing and even when added to the pasta.
Use 3/4 lb. pasta instead of a full pound.
If you prefer not to use heavy cream, you can make this with a Roux and milk. To make the Roux, use 4 Tablespoons of Butter and 4 Tablespoons of Flour with 4 Cups of Milk.
Alfredo Sauce and Linguine
Alfredo Sauce and Linguine

Nutrition

Calories: 1102kcal | Carbohydrates: 82g | Protein: 37g | Fat: 71g | Saturated Fat: 41g | Cholesterol: 268mg | Sodium: 422mg | Potassium: 793mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8610IU | Vitamin C: 16mg | Calcium: 355mg | Iron: 3mg
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