Chicken Fettuccine Alfredo with Vegetables

Name: Chicken Fettuccine Alfredo with Vegetables
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp vegetable oil; 1 box fettucine (1 lb.); 2 stick butter, softened; 2 cup heavy whipping cream; 2 cup Parmesan Cheese, grated; 1 pinch salt; 3 clove garlic, chopped; 1/2 box mushrooms, presliced; 1 medium red bell pepper, chopped; 2 stick celery, sliced; 1 pinch black pepper; 2 large skinless chicken breasts; 1 bunch fresh basil leaves, chopped for garnish; 1 tbsp olive oil; 1 dash Seasoned Salt; 1 dash black pepper; 1 dash McCormick Montreal Chicken seasoning; 1 pinch garlic powder; 1 pinch Cayenne pepper

Jacqueline @jaklynmela7

Vacaville, California

My husband and I wanted to make a Creamy Fettuccine Alfredo into something more exciting. So we came up with this version. And it turned out DELICIOUS!!!!

Jacqueline @jaklynmela7

Vacaville, California

My husband and I wanted to make a Creamy Fettuccine Alfredo into something more exciting. So we came up with this version. And it turned out DELICIOUS!!!!

Saved

Ingredients

45 mins

8 servings

2 tbspvegetable oil
1 boxfettucine (1 lb.)
2 stickbutter, softened
2 cupheavy whipping cream
2 cupParmesan Cheese, grated
1 pinchsalt
3 clovegarlic, chopped
1/2 boxmushrooms, presliced
1 mediumred bell pepper, chopped
2 stickcelery, sliced
1 pinchblack pepper
2 largeskinless chicken breasts
1 bunchfresh basil leaves, chopped for garnish
Chicken Seasoning
1 tbspolive oil
1 dashSeasoned Salt
1 dashblack pepper
1 dashMcCormick Montreal Chicken seasoning
1 pinchgarlic powder
1 pinchCayenne pepper

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Steps

45 mins

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.