How to Cook Delicious Chicken Fettuccine Alfredo with Vegetables

Chicken Fettuccine Alfredo with Vegetables. Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess. Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well.

Chicken Fettuccine Alfredo with Summer Vegetables. To serve, top fettuccine with roasted vegetables. Chicken Fettuccine Alfredo Recipe - Fettuccine pasta loaded with chicken and mushrooms in a creamy and irresistibly delicious homemade Alfredo sauce. You can have Chicken Fettuccine Alfredo with Vegetables using 20 ingredients and 11 steps. Here is how you cook that.

Ingredients of Chicken Fettuccine Alfredo with Vegetables

1. Prepare 2 tbsp of vegetable oil.
2. It's 1 box of fettucine (1 lb.).
3. It's 2 stick of butter, softened.
4. You need 2 cup of heavy whipping cream.
5. You need 2 cup of Parmesan Cheese, grated.
6. Prepare 1 pinch of salt.
7. Prepare 3 clove of garlic, chopped.
8. Prepare 1/2 box of mushrooms, presliced.
9. Prepare 1 medium of red bell pepper, chopped.
10. It's 2 stick of celery, sliced.
11. You need 1 pinch of black pepper.
12. It's 2 large of skinless chicken breasts.
13. It's 1 bunch of fresh basil leaves, chopped for garnish.
14. Prepare of Chicken Seasoning.
15. Prepare 1 tbsp of olive oil.
16. You need 1 dash of Seasoned Salt.
17. You need 1 dash of black pepper.
18. It's 1 dash of McCormick Montreal Chicken seasoning.
19. Prepare 1 pinch of garlic powder.
20. You need 1 pinch of Cayenne pepper.

Yes, vegetables may be added to the Fettuccine Alfredo. Broccoli, peas, green beans or asparagus are all great options to add. Reviews for: Photos of Fettuccine Alfredo with Chicken. Love creamy pasta but need a dairy-free option?

Chicken Fettuccine Alfredo with Vegetables instructions

1. Preheat the oven to 425°F. Place the rack in the middle slot..
2. Meanwhile, wash the chicken breasts and dry with paper towels..
3. Lightly coat the chicken breasts with the olive oil..
4. For the Chicken Breasts: Season the chicken breasts with seasoned salt, black pepper, paprika, McCormick Montreal Chicken seasoning, garlic powder and a pinch of cayenne pepper..
5. Bake the seasoned chicken breasts in the oven for 20 to 25 minutes..
6. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to the package directions..
7. Heat the vegetable oil in a skillet and sauté the garlic for about 2 minutes. Add the chopped red bell pepper, celery, and mushrooms into the skillet. Cook for another 3 to 4 minutes or until the vegetables are slightly cooked; set aside..
8. On a large mixing bowl, add the softened butter. Use a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Pamesan cheese. Stir until well blended..
9. Drain the pasta when ready, and IMMEDIATELY add it to the butter mixture. Using two forks, toss the fettuccine in the butter mixture to coat well. Cover when done mixing well until the chicken breasts are cooked..
10. Remove the chicken breasts from the oven when cooked. Slice the breasts into pieces and toss it in with the pasta. Add the sautéed vegetables. Mix well. Add salt and pepper to taste..
11. Quickly slice the basil leaves into shreds. Sprinkle over each bowl of pasta. Serve immediately..

You can even make it vegan by skipping the chicken and using vegetable stock. Grilled Chicken Fettuccine Alfredo with Mushrooms. Easier to put together and creamier than CL's Fettuccine Alfredo with Bacon that I have been making. Place fettuccine on serving platter; spoon chicken mixture over top. A classic fettuccine Alfredo recipe is made with cream, butter, Parmesan cheese, and parsley.