Description
This vibrant Colorful Chicken Alfredo combines tender strips of seasoned chicken with a medley of sautéed bell peppers, broccoli, and mushrooms, all tossed in a rich and creamy Parmesan Alfredo sauce. Served over perfectly cooked fettuccine, this dish offers a delightful balance of protein and vegetables, making it a satisfying main course that’s both comforting and visually appealing.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Chicken and Seasoning
- 2 boneless skinless chicken breasts, sliced into strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Cook the fettuccine according to the package directions until al dente. Drain and set aside to be combined later with the sauce.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, black pepper, and Italian seasoning. Cook the chicken for about 6 to 8 minutes until golden brown and fully cooked through. Remove the cooked chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red and yellow bell peppers, broccoli florets, and sliced mushrooms. Sauté the vegetables for 5 to 6 minutes until they become tender-crisp. Add the minced garlic and cook for an additional 1 minute to release its flavor.
- Prepare Alfredo Sauce: Reduce the heat to medium and melt the butter in the skillet. Pour in the heavy cream and stir to combine. Add the grated Parmesan cheese, garlic powder, and crushed red pepper flakes if using. Allow the sauce to simmer gently until it thickens slightly, stirring occasionally to ensure a smooth consistency.
- Combine Ingredients: Return the cooked chicken strips to the skillet with the sauce and vegetables. Add the cooked fettuccine pasta and toss everything together thoroughly until the pasta and chicken are fully coated in the creamy Alfredo sauce.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top as a garnish before serving. Serve immediately while warm and enjoy this flavorful and colorful Alfredo pasta dish.
Notes
- You can substitute shrimp or grilled sausage for the chicken to vary the protein.
- For extra vegetables, consider adding spinach or zucchini to increase nutrition and color.
- Using freshly grated Parmesan cheese results in a smoother, creamier sauce compared to pre-grated cheese.
