Recipe of Homemade Chicken Fettuccine Alfredo with Vegetables

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken fettuccine alfredo with vegetables. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chicken Fettuccine Alfredo with Vegetables is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Chicken Fettuccine Alfredo with Vegetables is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have chicken fettuccine alfredo with vegetables using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chicken Fettuccine Alfredo with Vegetables:

1. Get 2 tbsp vegetable oil
2. Prepare 1 box fettucine (1 lb.)
3. Make ready 2 stick butter, softened
4. Take 2 cup heavy whipping cream
5. Prepare 2 cup Parmesan Cheese, grated
6. Make ready 1 pinch salt
7. Prepare 3 clove garlic, chopped
8. Take 1/2 box mushrooms, presliced
9. Make ready 1 medium red bell pepper, chopped
10. Make ready 2 stick celery, sliced
11. Make ready 1 pinch black pepper
12. Get 2 large skinless chicken breasts
13. Take 1 bunch fresh basil leaves, chopped for garnish
14. Make ready Chicken Seasoning
15. Get 1 tbsp olive oil
16. Get 1 dash Seasoned Salt
17. Make ready 1 dash black pepper
18. Get 1 dash McCormick Montreal Chicken seasoning
19. Take 1 pinch garlic powder
20. Get 1 pinch Cayenne pepper

Instructions to make Chicken Fettuccine Alfredo with Vegetables:

1. Preheat the oven to 425°F. Place the rack in the middle slot.
2. Meanwhile, wash the chicken breasts and dry with paper towels.
3. Lightly coat the chicken breasts with the olive oil.
4. For the Chicken Breasts: Season the chicken breasts with seasoned salt, black pepper, paprika, McCormick Montreal Chicken seasoning, garlic powder and a pinch of cayenne pepper.
5. Bake the seasoned chicken breasts in the oven for 20 to 25 minutes.
6. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to the package directions.
7. Heat the vegetable oil in a skillet and sauté the garlic for about 2 minutes. Add the chopped red bell pepper, celery, and mushrooms into the skillet. Cook for another 3 to 4 minutes or until the vegetables are slightly cooked; set aside.
8. On a large mixing bowl, add the softened butter. Use a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Pamesan cheese. Stir until well blended.
9. Drain the pasta when ready, and IMMEDIATELY add it to the butter mixture. Using two forks, toss the fettuccine in the butter mixture to coat well. Cover when done mixing well until the chicken breasts are cooked.
10. Remove the chicken breasts from the oven when cooked. Slice the breasts into pieces and toss it in with the pasta. Add the sautéed vegetables. Mix well. Add salt and pepper to taste.
11. Quickly slice the basil leaves into shreds. Sprinkle over each bowl of pasta. Serve immediately.

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