Chicken Fettuccine Alfredo with Vegetables

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Chicken Fettuccine Alfredo is an easy weeknight meal where the chicken, sauce, noodles, and vegetables are all made in a single pan in under 30 minutes!   

As you know I am a teacher and when I come home from work I’m often exhausted.   I don’t want to spend a lot of time on dinner because I’d much prefer sitting down and relaxing, playing with my son, or reading book.   

I often look for meals that are easy to prepare or super easy to make.  This might mean sheet pan meals, one pot meals, or meals in the Instant Pot.

One of my favorite one pot meals is Skillet Lasagna.  It’s so much easier and quicker to make than traditional lasagna.  We also really enjoy this spicy Buffalo Chicken Alfredo that is made in just one pot. 

As for sheet pan meals we enjoy Sheet Pan Parmesan Pork Chops with potatoes and vegetables.  I love meals that can be entirely made in one skillet.   Kielbasa, potatoes, and Brussels Sprouts Sheet pan is good for something a little bit different.

So I like to make easy skillet meals or sheet pan meals.  Not only are they usually simple but there isn’t much to clean up either.  Many skillet meals are also ready in 30 minutes or less so they are perfect for enjoying on a busy weekday.

What is a One Pot meal?

Simply put, a one pot meal is a meal where everything is prepared in one pot or pan.  That means the protein, vegetable, sauce, and everything else are all able to be made in one pot so that you don’t have to dirty multiple dishes in the preparation. 

I know this won’t surprise anyone but my favorite one pot meals are usually pasta dishes.   In the past year or two I’ve made a handful of dishes using pasta in one pan.  I’ve learned that it’s simple to cook the pasta with the sauce at the same time.   That means one less dish to dirty and also everything is finished at the same time.

Today I’m sharing my recipe for Chicken Fettuccine Alfredo with vegetables.There are a lot of ingredients involved but everything is cooked in the same skillet.  I do cook the chicken first before adding any other ingredients but after the chicken is removed everything else goes into the skillet.

Do I have to add chicken?

No way!   If you just want a vegetarian alfredo simply skip adding in the chicken.  On the other hand you can cook some shrimp to throw in at the last minute if you would prefer to have a shrimp alfredo with vegetables. 

This Fettuccine Alfredo recipe is easy and delicious.  The alfredo sauce is actually a light version but it has a ton of flavor.   The chicken adds a protein and the vegetables add color, flavor, and nutrition to this tasty weeknight meal.

Ingredients:

• boneless, skinless chicken breasts (you can also use chicken thighs)
• olive oil
• fettuccine noodles
• broccoli
• zucchini
• yellow squash
• bell pepper
• onion
• chicken broth
• milk
• cream cheese
• Parmesan cheese
• heavy cream (or half and half)
• lemon juice
• garlic cloves

To make the chicken heat the oil in a large skillet with a lid.   Add in the chicken and saute for 6-8 minutes or until cooked through.  Remove and place in a bowl to help collect any juices. 

Meanwhile, cut the squash and zucchini into half moon shapes and chop the pepper and onion. Wipe out the skillet used for the chicken and place it over medium heat. 

Can I use other vegetables?

Feel free to use all of your favorite vegetables!   In addition to the ones I’ve used you can add diced carrots, red onions, halved cherry tomatoes, asparagus, or mushrooms.  You can also remove some of the vegetables that I’ve added if you do not like them. 

Add the fettuccine noodles, chicken broth, milk, nutmeg, salt, and pepper in the skillet.  Put the lide on and simmer for 8 minutes.  Stir occasionally.  

Remove the lid and add in the broccoli, zucchini, squash, bell peppers, and onion.  Place the lid back on and simmer for 6 minutes. 

Remove the lid and add in the cream cheese.  Stir until it has melted into the sauce.   Remove from heat and stir in the Parmesan cheese, heavy cream, lemon juice, garlic cloves, and cooked chicken.  Stir well to combine then return to heat and cook for 2-3 minutes or until everything is heated through. 

I like that the lemon is added in the end because it really helps to brighten up the pasta.   It gives it just a hint of the lemon but it works nicely with both the chicken and the vegetables. 

While I used zucchini, squash, peppers, broccoli, and onions, you can use basically any vegetables you have on hand.  I happen to have the zucchini, squash, and onions from my CSA and since broccoli is my favorite vegetable I almost always have it in the refrigerator.

I tried to choose vegetables that would taste good in an alfredo sauce but also that would all cook at a similar time.  It worked out well as the vegetables were tender but not overcooked in this dish.

How do you store the leftovers?

Simply store the leftovers in an air tight container in the refrigerator.  It will keep for up to 3 days.  When ready to enjoy it simply heat in the microwave or on the stove top.  You may want to add a tablespoon or two of heavy cream so that it doesn’t dry out. 

I like that I was able to have it completed, start to finish, in just over 30 minutes.   The flavor is really delicious.  It’s a rich creamy sauce lightened up with the lemon juice and vegetables.  The chicken is tender and pairs well with the tender crisp vegetables.

So if you are looking for a delicious meal that can be cooked and on the table in 30 minutes make sure to give this one a try!

If you’ve tried my Chicken Fettuccine Alfredo or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Lemon Fettuccine Alfredo with Chicken and Vegetables

A one pot pasta dish that includes a homemade Alfredo sauce, tender chicken, and delicious vegetables.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Author: Hezzi-D

Ingredients

• 1 lb. chicken breasts thinly sliced
• 1 Tablespoon olive oil
• 12 oz. fettuccine noodles
• 1 c. broccoli cut into florets
• 1 zucchini
• 1 squash
• 1 red bell pepper
• 1/2 onion
• 1 1/2 c. chicken broth
• 1 3/4 c. milk
• 1 teaspoon nutmeg
• salt and pepper
• 4 oz cream cheese
• 1/2 c. grated Parmesan cheese
• 3 Tablespoons heavy cream
• 1-2 Tablespoons lemon juice
• 3 garlic cloves minced

Instructions

• Add the oil to a large skillet with a lid and saute the chicken for 6-8 minutes or until cooked through. Remove from the pan.
• While the chicken is cooking, cut the zucchini and squash in half lengthwise and then chop. Chop the bell pepper and onion as well and set aside.
• Wipe out the inside of the skillet and heat over medium heat. Combine the fettuccine noodles, chicken broth, milk, nutmeg, salt, and pepper in the skillet. Put the lid on and simmer for 8 minutes. Stir twice during this cooking time.
• Remove the lid and stir well. Add in the broccoli, zucchini, squash, bell pepper, and onion. Place the lid back on and simmer for 6 minutes.
• Remove lid, stir, then add the cream cheese to the pan. Stir until completely incorporated into the noodles, sauce, and vegetables. Remove from heat and stir in the Parmesan cheese, heavy cream, lemon juice, garlic cloves, and chicken. Stir until well combined.
• Return to heat and cook 2-3 minutes or until everything is heated through.

Notes

A Hezzi-D original recipe