Chicken Fettuccine Alfredo with Vegetables Add the vegetables, cooked pasta, chives and lemon zest and toss well. Tender vegetables, seasoned chicken and fettucini noodles tossed in a homemade alfredo sauce and garnished with fresh tomatoes, parsley and mozzarella! This chicken vegetable fettuccine alfredo is so yummy!!

Ingredients of Chicken Fettuccine Alfredo with Vegetables

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

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..

Of course there are tons of jarred pasta sauces you can buy, but making Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Try this delicious Dairy-Free Chicken Fettuccine Alfredo recipe that uses coconut milk, garlic, lemon juice, and shallots to create a rich, flavor-packed sauce. You can even make it vegan by skipping the chicken and using vegetable stock. I thought this chicken fettuccine Alfredo recipe was going to fit that description.

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