Creamy Chicken Alfredo Pasta with Broccoli & Bell Peppers
Tender chicken, vibrant bell peppers, and crisp-tender broccoli tossed in a luxuriously creamy Alfredo sauce — all coating perfectly cooked pasta. It’s a lighter, Mediterranean-friendly take on the classic Alfredo, balancing creaminess with freshness and bright flavors .
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (or 3 thighs)
1 tbsp olive oil
½ tsp garlic powder
½ tsp oregano
Salt and pepper, to taste
1 tsp lemon juice
For the Alfredo Sauce
1 tbsp olive oil
3 garlic cloves, minced
¾ cup milk
½ cup light cream or Greek yogurt
¼ cup Parmesan cheese, grated
½ tsp dried basil
Salt and black pepper, to taste
For the Pasta & Veggies
8 oz (about 225 g) penne, fettuccine, or rigatoni pasta
1 ½ cups broccoli florets
½ red bell pepper, sliced
½ yellow bell pepper, sliced
1 tbsp olive oil
Salt and pepper, to taste
Instructions
1. Cook the Pasta & Broccoli
Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions.
In the last 2 minutes of cooking, add the broccoli florets to the same pot.
Drain both together and set aside, reserving ½ cup of pasta water.
2. Cook the Chicken
Season chicken with garlic powder, oregano, salt, pepper, and lemon juice.
Heat olive oil in a skillet over medium-high heat.
Sear chicken for 5–6 minutes per side until golden and fully cooked.
Remove from pan, rest for 5 minutes, then slice into strips.
3. Saute the Bell Peppers
In the same skillet, add olive oil (if needed) and saute sliced bell peppers for 3–4 minutes until softened but still crisp.
Remove and set aside.
4. Make the Creamy Alfredo Sauce
In the same skillet, melt butter and add minced garlic. Saute until fragrant (30 seconds).
Pour in milk and light cream (or Greek yogurt), whisking constantly.
Add Parmesan, basil, salt, and pepper. Stir until smooth and slightly thickened (about 3–4 minutes).
If too thick, add a splash of pasta water for a silkier consistency.
5. Combine Everything
Add cooked pasta, broccoli, and bell peppers into the skillet with the sauce.
Toss well to coat evenly.
Add sliced chicken on top and gently mix.
Taste and adjust seasoning (more lemon juice or Parmesan if desired).
6. Serve
Plate the creamy pasta and garnish with fresh basil, parsley, or extra Parmesan.
Serve warm with a side of crusty bread or a green salad.
Notes & Tips
For a lighter version, use low-fat milk and Greek yogurt instead of heavy cream.
Add a touch of lemon zest for brightness.
You can substitute broccoli with zucchini or asparagus.
To make it extra Mediterranean, drizzle a little olive oil before serving instead of more cheese.
Nutritional Information
Calories: ~590 kcal
Protein: 45 g
Fat: 20 g
Carbs: 55 g
Fiber: 5 g
Sodium: moderate