Cream Cheese Chicken and Vegetables

    40 minutes

    Easy to make this is an ideal week-night dinner. The cream cheese as a base to the sauce gives it an incredible richness that makes you keep coming back for more.

    308 people made this

    Serves: 4 

    • 185g fettuccine pasta
    • 250g cream cheese
    • 6 tablespoons butter
    • 1/2 cup (125ml) milk
    • 1/2 teaspoon garlic powder
    • 1 pinch salt and pepper, to taste
    • 2 skinless, boneless chicken breasts, cooked and cubed
    • 2 cups diced fresh broccoli
    • 2 small zucchini, julienned
    • 1/2 cup diced red capsicum

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. While pasta is cooking melt cream cheese and butter in a frypan over low heat. Stir until smooth. Stir in milk and season with garlic powder, salt and pepper. Simmer for 3 minutes or until thickened stirring constantly.
    3. Mix in chicken, broccoli, zucchini and red capsicum. Cook 3 minutes over medium heat then reduce heat and simmer 5 minutes or until vegetables are tender. Serve over fettuccine.

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    Reviews in English (323)


    The easy fix is what makes this recipe a winner. This is barely enough sauce for more than 2 diners and I have to serve 4, so I used 12 oz cream cheese, 1/2 cup butter,1 c milk. I cooked the red peppers with the chicken. I also tossed the broccoli in to cook with the pasta so it would be "easier" on the kids, skipped the zucchini, and topped off w/parmesan.  -  20 Dec 2002  (Review from Allrecipes USA and Canada)


    At first I thought that this was going to be a flop because the butter and cream cheese just curdled and looked terrible. I stirred it with a wooden spoon and didn't know why it wasn't working. the recipe says to mix it over low heat until smooth. I was about to throw it away but I didn't have anything else to feed my kids and stuck with it, hoping to make something of it. I upped the heat to medium and used a fork to stir it. after five mins of this it finally starting looking like alfredo sauce and after that it was easy. 4*  -  20 Oct 2006  (Review from Allrecipes USA and Canada)


    Absolutely AMAZING! I have never had an Alfredo sauce like this one! The most expensive/fanciest restaurants do not compare.  -  31 Oct 2005  (Review from Allrecipes USA and Canada)