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Chicken Fettuccine Alfredo with Veggies Recipe

Chicken Fettuccine Alfredo with Veggies Recipe

"I especially like to use frozen California-blend veggies when making this dish. If you prefer, you can substitute fresh garden vegetables, but it will add a little time. Simply start them in boiling water before adding the pasta. Then add the pasta during the last 3 minutes of cooking the veggies. This makes an easy, colorful and delicious entree!" Talena Keeler - Siloam Springs, Arkansas
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings


  • 1 package (9 ounces) refrigerated fettuccine
  • 3 cups frozen mixed vegetables
  • 1 package (9 ounces) ready-to-serve roasted chicken breast strips
  • 1-1/2 cups Alfredo sauce
  • 1/2 cup shredded Parmesan cheese


  • 1. Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese. Yield: 4 servings.

Nutritional Facts

1-1/2 cups equals 523 calories, 16 g fat (9 g saturated fat), 71 mg cholesterol, 1,053 mg sodium, 61 g carbohydrate, 9 g fiber, 35 g protein.

Reviews for Chicken Fettuccine Alfredo with Veggies

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Reviewed Jan. 21, 2014

"Here's another recipe have had awhile but never made. Shame on me. Printing recipe so can make soon! Thank you. Instead of using RTS chicken strips will bake chicken breast then cut that in strips."

Reviewed Sep. 2, 2011

"I have made this several times and it is definitely a family favorite!! Sometimes I add fresh mushrooms to it (if I need to cook the chicken, I will add them then), or green peas with the California Veggies. It is so versatile, and we love it. Thank you for this recipe!!"

Reviewed Apr. 20, 2011

"awesome!! So easy to make!!"

Reviewed Oct. 30, 2010

"Good stuff! Had 2 helpings!"

Reviewed Oct. 30, 2010

"This was very good, however i could not stand the Alfredo sauce i used which was Ragu. Next time i will definatly try a different alfredo sauce. My family loved this."

Reviewed Jul. 4, 2010

"This was very good. I wasn't sure if the recipe would be enough for my family of 5, so I doubled it -- a single batch would have been plenty, had a lot of leftovers. Definitely a keeper!"

Reviewed Jul. 2, 2010

"I make this frequently, my family loves it. I usually use the frozen Italian vegetables, and add green pepper, chives, and garlic."

Reviewed Jan. 14, 2010

"My family devoured this!! It's a very simple but yummy recipe - make sure you use a good Alfredo sauce like Bertolli's Garlic Alfredo. This one definitely goes on the Family Favorites list!!"

Reviewed Oct. 12, 2009

"I will make the Alfredo sauce using lowfat half and Half To much sodium."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.