How to Make Tasty Chicken Fettuccine Alfredo with Vegetables

Chicken Fettuccine Alfredo with Vegetables. Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. Add drained pasta to asparagus mixture along with chicken and sauce.

Sour cream and freshly diced tomatoes round this dish off beautifully, adding wonderful colour and texture. I remember I spent hours trying to decided on the perfect dinner for movie night at home. I don't eat cheese, so for me, it needed salt, but my family said it was perfect as is. 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

Prepare 2 tbsp of vegetable oil.
It's 1 box of fettucine (1 lb.).
Prepare 2 stick of butter, softened.
It's 2 cup of heavy whipping cream.
You need 2 cup of Parmesan Cheese, grated.
You need 1 pinch of salt.
It's 3 clove of garlic, chopped.
Prepare 1/2 box of mushrooms, presliced.
Prepare 1 medium of red bell pepper, chopped.
Prepare 2 stick of celery, sliced.
You need 1 pinch of black pepper.
You need 2 large of skinless chicken breasts.
You need 1 bunch of fresh basil leaves, chopped for garnish.
It's of Chicken Seasoning.
You need 1 tbsp of olive oil.
It's 1 dash of Seasoned Salt.
It's 1 dash of black pepper.
It's 1 dash of McCormick Montreal Chicken seasoning.
It's 1 pinch of garlic powder.
Prepare 1 pinch of Cayenne pepper.

Chicken and Vegetable Pasta Alfredo has been a family favorite for years. The rich, luxurious and flavorful Alfredo sauce coats the pasta, with juicy morsels of chicken and crisp broccoli and peppers. This is a perfect dinner for weeknight family meals and also for special occasions because everybody loves it. Add the pasta and cook according to package directions until al dente, tender but slightly firm.

Chicken Fettuccine Alfredo with Vegetables instructions

Preheat the oven to 425°F. Place the rack in the middle slot..
Meanwhile, wash the chicken breasts and dry with paper towels..
Lightly coat the chicken breasts with the olive oil..
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..
Bake the seasoned chicken breasts in the oven for 20 to 25 minutes..
Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to the package directions..
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..
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..
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..
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..
Quickly slice the basil leaves into shreds. Sprinkle over each bowl of pasta. Serve immediately..

In large bowl, place asparagus, bell pepper and zucchini. Toss with olive oil, garlic and salt until evenly coated. Once the veggies are cooked, stir in the pasta, chopped sun-dried tomatoes and cooked chicken and mix well. To hot vegetables in large bowl, add chicken, pasta sauce and corn. Heat remaining butter and oil in large skillet.