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

Quick Chicken Alfredo with Peas and Carrots

Indulge in a delightful Creamy Chicken Alfredo with a Twist that transforms the classic dish into a colorful, nutritious meal. This easy recipe incorporates fresh peas and carrots, adding vibrant flavor and essential nutrients. With tender chicken and rich Parmesan cheese enveloped in a velvety sauce, this pasta dish is perfect for family dinners or cozy nights in. Enjoy the comforting tastes and maybe add seasonal vegetables for a personal touch!
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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 tablespoons olive oil

3 cloves garlic, minced

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta:

    - Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the fettuccine pasta and cook according to the package directions, typically around 10-12 minutes, until the pasta is al dente. Drain the pasta in a colander, but be sure to reserve ½ cup of the starchy pasta water for later use. Set the drained pasta aside.

      Prepare the Chicken:

        - While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken strips liberally with salt and black pepper for enhanced flavor. Once the oil is hot (but not smoking), add the chicken to the skillet. Cook for about 6-8 minutes, turning occasionally, until the chicken is golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.

          Sauté the Vegetables:

            - In the same skillet, using the residual oil and juices, add the minced garlic and sauté for approximately 30 seconds, just until fragrant (be careful not to burn it). Next, add the diced carrots and cook for 4-5 minutes, stirring occasionally, until they are slightly tender. Incorporate the frozen peas and continue cooking for another 3 minutes, allowing everything to heat through.

              Make the Alfredo Sauce:

                - Reduce the heat to low and slowly pour in the heavy cream, stirring gently to combine with the sautéed vegetables. Gradually sprinkle in the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is creamy and smooth. If the sauce becomes too thick, add small amounts of the reserved pasta water until you achieve your preferred consistency.

                  Combine Everything:

                    - Add the cooked chicken strips and the drained fettuccine to the skillet. Use tongs or a large spoon to gently toss everything together, ensuring the pasta is well coated with the luscious creamy sauce and that all ingredients are evenly distributed. Taste and adjust the seasoning with additional salt and pepper as needed.

                      Serve:

                        - Serve the dish hot, garnishing each plate with a generous sprinkle of chopped fresh parsley for a vibrant finish. Enjoy your quick and delicious Chicken Alfredo with Peas and Carrots!

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