Description
Creamy Chicken Alfredo with Bell Peppers
Ingredients
For the Chicken:
2 chicken breasts, sliced into strips
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
For the Alfredo Sauce:
3 tbsp butter
2 garlic cloves, minced
1½ cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
For the Pasta and Vegetables:
12 oz fettuccine pasta
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup green beans, trimmed
1 tbsp olive oil
Fresh parsley, chopped, for garnish
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
Sauté the Vegetables:
Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced bell peppers and green beans. Sauté for 5-7 minutes until tender but still crisp. Remove and set aside.
Cook the Chicken:
In the same skillet, heat 2 tbsp olive oil over medium heat. Season the chicken strips with garlic powder, paprika, salt, and pepper. Cook for 3-4 minutes per side until golden brown and fully cooked. Remove and keep warm.
Make the Alfredo Sauce:
Melt butter in the skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in heavy cream and bring to a simmer. Add Parmesan cheese, stirring until the sauce is creamy and smooth. Season with salt and pepper to taste.
Combine Pasta and Sauce:
Add the cooked fettuccine to the Alfredo sauce, tossing to coat evenly. Adjust seasoning if needed.
Assemble the Dish:
Plate the creamy Alfredo pasta and top with sautéed vegetables and cooked chicken strips. Garnish with fresh parsley.
Serve & Enjoy:
Serve warm for a rich and flavorful meal perfect for any occasion!
Tips:
Substitute chicken with shrimp or add grilled zucchini for a lighter option.
Pair with garlic bread and a side salad for a complete meal.
This creamy chicken Alfredo with vibrant bell peppers is a comforting and delicious dish that everyone will love!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, prep all ingredients: slice chicken and bell peppers, mince garlic, trim green beans, and grate Parmesan. Begin by boiling pasta water. While it heats, sauté the vegetables until crisp-tender and set aside. In the same pan, cook the seasoned chicken until golden. Once removed, start the sauce immediately in the same skillet to capture all the flavorful bits. Melt butter, cook garlic briefly, then simmer the cream before whisking in the cheese off direct heat to prevent separation. Finally, combine the drained pasta with the sauce, then top with the pre-cooked chicken and vegetables.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. Serve with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. Warm, crusty garlic bread is essential for soaking up the extra sauce. For a more formal presentation, serve the pasta on a large platter, artfully arranging the chicken strips and colorful peppers on top. A glass of crisp Pinot Grigio or Chardonnay complements the meal perfectly.
How-to Summary
To summarize, the key steps are: 1) Cook and drain the pasta. 2) Sauté peppers and beans, then set aside. 3) Cook seasoned chicken in the same pan, then set aside. 4) In the same pan, make the sauce by melting butter, cooking garlic, simmering cream, and melting in Parmesan. 5) Toss the pasta in the sauce, then top with the reserved chicken and vegetables. Garnish with parsley.
Frequently Asked Questions
Can I use milk instead of heavy cream? For a true Alfredo, heavy cream is best. Milk will not thicken properly and can make the sauce thin and grainy. For a lighter option, use half-and-half.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
Can I make this dish ahead of time? You can prep components ahead, but combine just before serving. Cook the chicken, vegetables, and sauce separately, then warm and combine with freshly cooked pasta.
Why did my sauce become oily or separate? This happens if the heat is too high when adding the cheese. Always simmer cream gently and add Parmesan off the heat, stirring until melted.
What can I use instead of fettuccine? Any long pasta like linguine or tagliatelle works well. For a low-carb option, try zucchini noodles or chickpea pasta.
Common Mistakes to Avoid
- Overcooking the garlic in the butter, which makes it bitter. Sauté just until fragrant (about 30-60 seconds).
- Using pre-grated Parmesan cheese from a canister. It contains anti-caking agents that prevent smooth melting. Always grate fresh.
- Adding the Parmesan cheese to boiling cream, which can cause clumping. Remove the skillet from heat before stirring it in.
- Overcrowding the pan when cooking the chicken, which steams it instead of creating a golden sear. Cook in batches if necessary.
- Rinsing the cooked pasta, which removes the starch that helps the sauce adhere. Simply drain it well.
Conclusion
This Creamy Chicken Alfredo with Bell Peppers is a restaurant-quality dish achievable in your own kitchen. By following the step-by-step guide and heeding the common mistakes, you’ll create a perfectly balanced meal with tender chicken, a velvety sauce, and crisp, colorful vegetables. It’s a versatile recipe that welcomes customization but remains fundamentally comforting and delicious. With these comprehensive instructions and tips, you’re equipped to impress at any dinner table.