Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower
Serves 4 (serving size: 2 cups)

Fresh vegetables shine in this super creamy pasta recipe for Garden Alfredo with Chicken.

How to Make It

Step 1

Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.

Step 2

While chicken cooks, cook pasta according to package directions. Drain; keep warm.

Step 3

Cut each zucchini and squash in half crosswise. Cut 1/2-inch slices from outer "walls" of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.

Step 4

Heat a nonstick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus, and bell pepper; sauté 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic; sauté 2 minutes. Remove pan from heat.

Step 5

Combine broth, half-and-half, and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables, and chicken; toss. Sprinkle with 1/4 teaspoon black pepper and parsley.

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Ratings & Reviews

gastrocari's Review

July 08, 2014

Lalemons's Review

June 17, 2014
Delicious! I wished I would have prepared some of the ingredients ahead of time but it was still pretty quick. Family loved and I loved that it is a one dish meal no sides needed!

Wiskage's Review

June 11, 2014
Absolutely delicious! Adding this to the rotation!

hollyjoyjoyjoy's Review

April 12, 2014

LDombeck's Review

March 29, 2014
This was loved by my family! It was a huge portion, but I did use 8oz of pasta instead of 6 since I didn't want to have just 2 oz leftover.I don't eat cheese, so for me, it needed salt, but my family said it was perfect as is. The tomato-arugula salad on the side just a tiny bit spicy for my 5 year old. But good decent side salad.

Blaneyseeker's Review

January 22, 2014

koriander's Review

January 13, 2014
I thought this was good. I couldn't find pappardelle so I used fetticini. I made it as directed, and it was pretty creamy. I used more chicken than it called for and skipped the zucchini. I loved all the veggies in it. The leftovers were typical alfredo - it separated and was watery when I reheated it. My guess it the veggies watered the sauce down a bit when reheated.

drmeghan's Review

January 12, 2014
Fantastic dish! Loved all the veggies in it. A bit labor intensive to purchase all the veggies and prepare them, but the end result is well worth it. Can't wait to have this again.

Lenochka's Review

December 14, 2013

Whygal's Review

November 05, 2013
Great pasta dish!!! I prepped the veggies early and put in a bowl until I was ready for them in the refrigerator. I did the chicken on the grill to cut back on the dirty dishes. Next time I will cut the veggies into smaller pieces for easier eating. I did use linguini as that was what I had but will try the pappardelle pasta based on the other reviews. I made only half of the recipe for my husband and myself (using 2 zucchini, 1 whole red pepper and 12 stalks of aspargus) but did make the full recipe of sauce as we like saucy pasta. I didn't think this was too time consuming and would make it again.