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In the realm of comfort food, few dishes can compete with the rich, creamy allure of Chicken Alfredo. Enter the Creamy Veggie-Loaded Chicken Alfredo Bowls, a modern twist on the classic that combines indulgence with nutrition. This dish features tender pieces of chicken, a vibrant medley of fresh vegetables, and a velvety Alfredo sauce, creating a satisfying meal that is perfect for busy weeknights or leisurely family dinners. Whether you’re looking to impress guests or simply treat yourself after a long day, these bowls strike an ideal balance between comfort and healthiness, making them a must-try for anyone who cherishes wholesome yet delicious meals.

Quick Veggie-Packed Chicken Alfredo Bowls

Indulge in a creamy, comforting dish that promises nutrition without sacrificing flavor. These Creamy Veggie-Loaded Chicken Alfredo Bowls combine tender chicken with a colorful mix of fresh vegetables, all enveloped in a luscious Alfredo sauce. Perfect for busy weeknights or family gatherings, this meal offers a delightful balance of health and indulgence. Discover how to create this mouthwatering recipe and enjoy a wholesome dinner option that everyone will love!
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Ingredients
  

2 cups fettuccine pasta

1 tablespoon olive oil

1 lb boneless, skinless chicken breast, diced

Salt and pepper, to taste

1 teaspoon garlic powder

1 cup broccoli florets

1 cup bell pepper, sliced (red or yellow)

1 cup zucchini, sliced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

    Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt, pepper, and garlic powder, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the broccoli, bell pepper, and zucchini. Sauté for about 5 minutes, or until the veggies are tender but still crisp.

        Make the Alfredo Sauce: Lower the heat and pour in the heavy cream. Bring to a gentle simmer and stir in the Parmesan cheese and Italian seasoning. Allow the sauce to cook for about 3-4 minutes until thickened slightly.

          Combine Everything: Add the cooked pasta and chicken back to the skillet. Toss everything together until the pasta and chicken are thoroughly coated in the creamy sauce. Adjust seasoning if necessary.

            Serve: Divide the cheesy chicken Alfredo and veggies into bowls, and garnish with fresh chopped parsley. Enjoy your delightful meal!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings