Chicken Fettuccine Alfredo With Broccoli And Carrot

Name: Chicken Fettuccine Alfredo With Broccoli And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For homemade Alfredo sauce (instructions to follow); 3/4 cup butter; 1.5 (8 ounce) packages Philadelphia Cream Cheese, room temperature; 1 tablespoon garlic powder; 3 cups milk; 9 ounces parmigiano-reggiano cheese, grated; 1/4 teaspoon ground black pepper; Other ingredients; 4 boneless skinless chicken breasts; 6 quarts water, lightly salted; 1 lb fettuccine pasta; 1 -2 cup broccoli floret; 1 -2 cup carrot, julienned; 1 red bell pepper, thinly sliced; freshly grated pepper; freshly grated parmigiano-reggiano cheese

Servings: persons

For homemade Alfredo sauce (instructions to follow)
3/4 cup butter
1.5 (8 ounce) packages Philadelphia Cream Cheese, room temperature
1 tablespoon garlic powder
3 cups milk
9 ounces parmigiano-reggiano cheese, grated
1/4 teaspoon ground black pepper
Other ingredients
4 boneless skinless chicken breasts
6 quarts water, lightly salted
1 lb fettuccine pasta
1 -2 cup broccoli floret
1 -2 cup carrot, julienned
1 red bell pepper, thinly sliced
freshly grated pepper
freshly grated parmigiano-reggiano cheese

1
Prepare Alfredo sauce as follows: 1) Melt butter in a medium, non-stick saucepan over medium heat. 2) Add cream cheese and garlic powder, stirring with wire whisk until smooth. 3) Add milk, a little at a time, whisking to smooth out any lumps. 4) Stir in Parmesan cheese and pepper. 5) Remove from heat when sauce reaches desired consistency. 6) Sauce will thicken rapidly, so thin with milk if cooked too long.
2
In a saucepan, cook broccoli florets, carrots, and red bell pepper in boiling water until tender, about 3-5 minutes. Drain.
3
Grill chicken breasts in a lightly oiled skillet and season with salt and pepper to taste. Remove from heat and slice into bite sized pieces. Keep warm.
4
Boil pasta in water until pasta is tender, but still al dente. Do not overcook!
5
Remove pasta and drain thoroughly.
6
Toss hot pasta together with sauce, broccoli, carrots, bell peppers and chicken and serve piping hot. I like mines with a little extra Parmigiano sprinkled on top.
7
Bon Appetit!

1420

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For homemade Alfredo sauce (instructions to follow), 3/4 cup butter, 1.5 (8 ounce) packages Philadelphia Cream Cheese, room temperature, 1 tablespoon garlic powder, and more.

Yes, Chicken Fettuccine Alfredo With Broccoli And Carrots falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fettuccine Alfredo With Broccoli And Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions