A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

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  • While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.

  • Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.

Nutrition Facts

645 calories; 42.7 g total fat; 151 mg cholesterol; 355 mg sodium. 39.7 g carbohydrates; 28.3 g protein; Full Nutrition

Reviews (324)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/09/2003
The easy fix is what makes this recipe a winner. This is barely enough sauce for more than 2 diners and I have to serve 4 so I used 12 oz cream cheese 1/2 cup butter 1 c milk. I cooked the red peppers with the chicken. I also tossed the broccoli in to cook with the pasta so it would be "easier" on the kids skipped the zucchini and topped off w/parmesan. Read More
(385)

Most helpful critical review

Rating: 3 stars
10/31/2002
I did not care for this. I prefer the classic alfredo sauce.I love cream cheese but not in this dish. On the other hand my husband loved it. Read More
(35)
405 Ratings
  • 5 star values: 223
  • 4 star values: 114
  • 3 star values: 42
  • 2 star values: 14
  • 1 star values: 12
Rating: 4 stars
11/09/2003
The easy fix is what makes this recipe a winner. This is barely enough sauce for more than 2 diners and I have to serve 4 so I used 12 oz cream cheese 1/2 cup butter 1 c milk. I cooked the red peppers with the chicken. I also tossed the broccoli in to cook with the pasta so it would be "easier" on the kids skipped the zucchini and topped off w/parmesan. Read More
(385)
Rating: 4 stars
11/09/2003
The easy fix is what makes this recipe a winner. This is barely enough sauce for more than 2 diners and I have to serve 4 so I used 12 oz cream cheese 1/2 cup butter 1 c milk. I cooked the red peppers with the chicken. I also tossed the broccoli in to cook with the pasta so it would be "easier" on the kids skipped the zucchini and topped off w/parmesan. Read More
(385)
Rating: 4 stars
10/21/2006
At first I thought that this was going to be a flop because the butter and cream cheese just curdled and looked terrible. I stirred it with a wooden spoon and didn't know why it wasn't working. the recipe says to mix it over low heat until smooth. I was about to throw it away but I didn't have anything else to feed my kids and stuck with it hoping to make something of it. I upped the heat to medium and used a fork to stir it. after five mins of this it finally starting looking like alfredo sauce and after that it was easy. 4 Read More
(249)
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Rating: 5 stars
10/31/2005
Absolutely AMAZING! I have never had an Alfredo sauce like this one! The most expensive/fanciest restaurants do not compare. Read More
(167)
Rating: 5 stars
07/31/2003
This was soooooooo good! I'm very picky about my sauces that I make. I NEVER buy the store bought stuff in jars so I try and make my own. This was very easy and so tasty. My hubby even liked it. I added 1/2 cup more milk fresh mushrooms and a diced tomato for garnish. I will make this again. I think it would be great with shrimp too. Read More
(39)
Rating: 5 stars
11/06/2005
Alfredo sauce has been my nemesis for years until now! This recipe is fabulous. I used low fat milk and cream cheese and did not find it heavy or sticky. I used real garlic insted of garlic salt and substituted asparagus for broccoli. Fabulous meal! Read More
(36)
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Rating: 3 stars
10/31/2002
I did not care for this. I prefer the classic alfredo sauce.I love cream cheese but not in this dish. On the other hand my husband loved it. Read More
(35)
Rating: 5 stars
08/23/2011
Took advice from other reviews. Added 12 oz. cream cheese 6 tblsp. of butter 1 1/2 C. milk. For the sauce I melted cream cheese first then added butter then whisked in milk. Turned out great. Used red bell pepper and basil from garden. Also used diced fresh garlic onion powder dash of cayanne powder red pepper flakes and parmesean cheese. Sauteed bell pepper with chicken. Next time I will add mushrooms. Thank you for a great reciepe! Read More
(30)
Rating: 4 stars
07/14/2003
Very good; but I could see there wouldn't be enough sauce so I halved the amount of veggies and chicken. WHEN I make it again I will double the amount of cream cheese and milk; and also I would make more pasta. I might spice it up a bit also; but that is just for my personal taste. Read More
(21)
Rating: 5 stars
12/20/2011
Fast and fantastic. I never made an Alfredo sauce before and was very pleased with the results. A word of warning, do not let the pan you're using to melt the cream cheese get too hot. The cheese will imediately stick to the pan and turn into a paper like product. A note to Suzie who said she couldn't get the sauce to become smooth, I don't know why not. Once the milk is added to the cheese/butter it instantly smooths out. Just remember to keep stirring. This is a great recipe to experiment with. I didn't have any zuccini, but added some mushroom, onion and tomato to the sauce. I left out a small amount of the cream cheese and threw in a scoop of sour cream instead. It did need a lot more milk than called for. I just kept adding until I felt it was the right texture. Have fun with this you won't be dissapointed. Read More
(12)