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Chicken Alfredo

 Chicken Alfredo
Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. —Jody Stewart, Goldsboro, North Carolina
4-6 ServingsPrep/Total Time: 15 min.


  • 1 package (8 ounces) cream cheese, cubed
  • 6 tablespoons butter, cubed
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups)
  • 2 cups frozen chopped broccoli, thawed
  • 2 small zucchini, julienned
  • 1/2 cup julienned sweet red pepper
  • 6 ounces cooked fettuccine


  • In a large skillet over low heat, melt cream cheese and butter; stir
  • until smooth. Add the milk, garlic powder, salt and pepper. Cook and
  • stir for 3 minutes or until thickened.
  • Add the chicken, broccoli, zucchini and red pepper. Cook over medium
  • heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or
  • until vegetables are tender. Serve with fettuccine. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 353 calories, 27 g fat (16 g saturated fat), 102 mg cholesterol, 268 mg sodium, 13 g carbohydrate, 2 g fiber, 16 g protein.

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Chicken Alfredo (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.