Chicken Vegetable Fettuccine Alfredo - Home Date Night!

DivasCanCook's picture

May. 30, 2012

This Chicken Vegetable Fettuccine Alfredo was the very first dinner I cooked for my hubby almost 11 years ago. I love that's it's easy, fresh, light, filling, colorful and delicious!!! It makes the perfect home date night dinner meal!


For noodles
Fettuccine noodles 1/2 Pound
Garlic flakes 1 Teaspoon (Optional)
Onion flakes 1 Teaspoon (Optional)
Cooking butter 2 Tablespoon
Parsley 1 Teaspoon , to garnish (Optional)
For vegetables & chicken
Water 1/4 Cup (4 tbs)
Green bell pepper 1 Medium , seeded, cut in strips
Red bell pepper 1 Medium , seeded, cut in strips
Yellow bell pepper 1 Medium , seeded, cut in strips
Zucchini 1 Medium , seeded, cut in strips
Chicken breast boneless skinless 2 , flattened
For alfredo sauce
Olive oil 2 Tablespoon
Heavy cream 2 Cup (32 tbs)
Garlic 3 Clove (15 gm)
White pepper 1/4 Teaspoon (Can use more)
Mozarella cheese/Italian cheese blend 1 Cup (16 tbs)
Tomatoes 2 , diced
Salt To Taste
Cracked black pepper To Taste
Parmesan cheese 1 Cup (16 tbs) , freshly grated
Butter 3 Tablespoon
Parsley 1 Tablespoon



1. PASTA: Bring a large pot of water to a boil on medium heat.

2. Add salt, onion flakes and minced garlic to season the water.

3. Add the fettuccine noodles and cook until al dente. Do not overcook.

4. Drain and toss the noodles with butter and parsley. Set aside.

5. VEGETABLES: In a large skillet on medium heat bring 1/4 cup water to a simmer.

6. Add vegetables and cook just until barely tender. Do not over cook.

7. Season with salt to taste. Set aside.


8. CHICKEN: Season chicken breast with salt and pepper.

9. In a grill pan on medium heat melt butter.

10. Cook chicken breast until done. Shred into bite size and set aside.

11. ALFREDO SAUCE: In a medium sauce pan, melt 3 tablespoons butter with olive oil.

12. Add in heavy cream, garlic, parsley, parmesan, and white pepper.

13. Simmer for 8 minutes or until thickened. Add mozzarella cheese and stir well.

14. Remove from heat. Sauce will thicken as it cools.

15. Toss the fettuccine pasta with Alfredo sauce. Add the vegetables and chicken pieces and mix well till coated.


16. In a serving plate, put the fettuccine pasta in alfredo sauce with vegetables and chicken. Garnish with mozzarella and parsley. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 1559Calories from Fat 973

 % Daily Value*

Total Fat 110 g169.2%

Saturated Fat 62 g310%

Trans Fat 0 g


Sodium 1070 mg44.58%

Total Carbohydrates 79 g26.3%

Dietary Fiber 7 g28%

Sugars 10 g

Protein 64 g128%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet