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Chicken and Veggie Alfredo

Ingredients

  • 1 1/2-2 Lb Chicken Breasts, cut into cubes
  • 1 M-L Yellow Squash, cut into small chunks
  • 8 oz Mushrooms, cut into fourths (depending on size)
  • 1 1/2 C Broccoli Florets, cut into similar sizes as the other veggies
  • 1 t Salt
  • 1/2 t Pepper
  • 1 t Onion Powder
  • 1 1/2 t Italian Seasoning
  • 1 t Garlic Powder
  • 1 T Olive Oil
  • 1/4 C Butter
  • 1 T Minced Garlic
  • 4 oz Reduced Fat Cream Cheese
  • 1 1/2 C Heavy Cream
  • 3/4 C Shredded Parmesn Cheese
  • Broth if desired to thin it down and serve it over pasta

Instructions

  • On a sheet pan, toss together all of the veggies, chicken, salt, pepper, onion powder, garlic powder, and Italian seasoning. Bake at 350 for 30 minutes, or until cooked through.
  • In a large skillet melt the butter over medium heat. Add garlic.
  • Add the cream cheese. Melt and whisk, but note that my cream cheese didn't melt in well.
  • Once it is sort of whisked in, add heavy cream.
  • Once that is combined well, add the shredded parmesan.
  • Whisk well. Taste and see if it needs and salt or pepper.
  • If you are wanting to make the alfredo sauce a little thinner, add broth until as thin as you desire.
  • Add cooked veggies and chicken to the alfredo sauce.
  • Mix well. Serve as is or over desired pasta.