Creamy One-Pot Chicken Alfredo with Seasonal Vegetables
A delicious and creamy chicken Alfredo dish cooked in one pot, featuring seasonal vegetables for added flavor and nutrition. Perfect for a family dinner!
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Ingredients
Yields 4 servings
- (12 oz) fettuccine pasta
- (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
- (2 tbsp) olive oil
- (1) small onion, diced
- (3 cloves) garlic, minced
- (1 cup) broccoli florets
- (1 cup) sliced bell peppers (any color)
- (1 cup) cherry tomatoes, halved
- (2 cups) chicken broth
- (1 cup) heavy cream
- (1 cup) grated Parmesan cheese
- Salt and pepper to taste
- (1/2 tsp) Italian seasoning
- Fresh parsley, chopped for garnish (optional)
Instructions
- 1
In a large pot, heat 2 tbsp olive oil over medium heat.
- 2
Add 1 lb cut chicken breasts to the pot and season with salt and pepper. Cook until browned, about 5-7 minutes. Remove chicken from the pot and set aside. Add Salt and pepper to taste.
- 3
In the same pot, add 1 small diced onion and 3 cloves minced garlic. Sauté until onion is translucent, about 3 minutes.
- 4
Add 1 cup broccoli florets, 1 cup sliced bell peppers, and 1 cup cherry tomatoes to the pot. Cook for another 5 minutes until vegetables are tender.
- 5
Return the chicken to the pot. Pour in 2 cups chicken broth and bring to a gentle boil.
- 6
Add 12 oz fettuccine pasta to the pot and stir well. Reduce heat to low and cover. Cook for about 10-12 minutes, stirring occasionally, until pasta is al dente and has absorbed most of the broth.
- 7
Stir in 1 cup heavy cream, 1 cup grated Parmesan cheese, and 1/2 tsp Italian seasoning. Mix until the sauce is creamy and well combined. Adjust seasoning with salt and pepper if needed.
- 8
Serve hot, garnished with fresh parsley if desired.
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