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A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese. Read the full recipe after the video. 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.

Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Dry the chicken and season with salt and pepper.

Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out. Add the drained pasta and toss to coat in the sauce.

For Chicken Alfredo Pasta, you have 3 main components, all of which are delicious on their own and even more amazing once combined: Chicken: Chicken breasts are seasoned and pan seared in olive oil and butter until moist on the inside, with a golden crust on the outside.