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- 2 boneless, skinless chicken breasts - 8 ounces fettuccine pasta - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 cup frozen peas - 1 cup diced carrots - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste - Fresh parsley for garnish (optional)

Quick Chicken Alfredo with Peas and Carrots

Discover a delicious twist on the classic Creamy Chicken Alfredo that elevates this favorite dish with the addition of vibrant peas and carrots. This recipe introduces a nourishing element while maintaining the rich and comforting flavors we all love. Learn how to prepare perfectly cooked fettuccine, a velvety Alfredo sauce, and juicy chicken, all while incorporating fresh vegetables for added nutrition. Perfect for any home cook looking to impress!
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Ingredients
  

2 boneless, skinless chicken breasts (sliced into strips)

8 oz fettuccine pasta

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup frozen peas

1 cup diced carrots (fresh or frozen)

2 tbsp olive oil

3 cloves garlic (minced)

Salt and black pepper (to taste)

Fresh parsley (chopped, for garnish)

Instructions
 

Cook the Pasta:

    - Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

      Prepare the Chicken:

        - While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the chicken strips with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

          Sauté the Vegetables:

            - In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the diced carrots and cook for 4-5 minutes until slightly softened. Stir in the frozen peas and cook for an additional 3 minutes.

              Make the Alfredo Sauce:

                - Lower the heat and pour the heavy cream into the skillet. Gradually add the grated Parmesan cheese, continually stirring until the cheese has melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.

                  Combine Everything:

                    - Add the cooked chicken and drained fettuccine to the skillet. Toss everything together until the pasta is well coated with the creamy sauce and all ingredients are evenly distributed. Adjust seasoning with salt and pepper to taste.

                      Serve:

                        - Serve immediately, garnishing with chopped fresh parsley for a pop of color and freshness. Enjoy your quick and delicious Chicken Alfredo with Peas and Carrots!

                          Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings