Garden Alfredo With Chicken Recipe

Name: Garden Alfredo With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless, boneless chicken breast halves; 5/8 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; Cooking spray; 6 ounces uncooked pappardelle pasta; 2 medium zucchini; 2 medium yellow squash; 2 teaspoons olive oil; 5 ounces thin asparagus spears, trimmed; 1 red bell pepper, cut into thin strips; 6 garlic cloves, thinly sliced; 3/4 cup fat-free, lower-sodium chicken broth; 1/2 cup half-and-half; 2 teaspoons all-purpose flour; 2 ounces Parmesan cheese, grated; 2 tablespoons fresh flat-leaf parsley leaves

Servings: persons

1 pound skinless, boneless chicken breast halves
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
6 ounces uncooked pappardelle pasta
2 medium zucchini
2 medium yellow squash
2 teaspoons olive oil
5 ounces thin asparagus spears, trimmed
1 red bell pepper, cut into thin strips
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup half-and-half
2 teaspoons all-purpose flour
2 ounces Parmesan cheese, grated
2 tablespoons fresh flat-leaf parsley leaves

1
["Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.", "While chicken cooks, cook pasta according to package directions. Drain; keep warm.", "Cut each zucchini and squash in half crosswise. Cut 1/2-inch slices from outer ""walls"" of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.", "Heat a nonstick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus, and bell pepper; saute 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic; saute 2 minutes. Remove pan from heat.", "Combine broth, half-and-half, and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables, and chicken; toss. Sprinkle with 1/4 teaspoon black pepper and parsley."]

759

kcal

Calories

Fat

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 1 pound skinless, boneless chicken breast halves, 5/8 teaspoon kosher salt, divided, 1/2 teaspoon black pepper, divided, Cooking spray, and more.

Yes, Garden Alfredo With Chicken falls under the Meat & Poultry 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!

Garden Alfredo With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions