Creamy Chicken Alfredo with Red Pepper, Broccoli and Mushrooms

Chicken Alfredo with Red Pepper, Broccoli and Portobello Mushrooms

Even if the temperatures in Austin are still sizzling, there’s nothing I love more than pretending it’s cold outside with a hearty, warm meal. After all, swimsuit season is over and I think that means we can all step away from the scale and indulge a little more!

Chicken Alfredo Recipe

Chicken alfredo is a meal I make rarely, but when I do it’s a real treat. Plus, instead of using heavy cream I like to incorporate a low-fat, protein-rich cream cheese substitute called Neufchatel. You can find Neufchatel right next to the cream cheese in the dairy aisle of your grocery store, and you’ll be happy to know that the rich taste and soft, creamy texture is exactly the same… Just with half the fat! Which, of course, means an extra slice of garlic bread or glass of wine. See? It’s a win-win scenario.

Chicken Alfredo

Make this delicious, decadent and super simple chicken alfredo for dinner some night, pop open a bottle of wine, and bake a loaf of warm garlic bread. It’s a little less sinful than your typical alfredo, but with all the tasty texture and creamy dreaminess of the classic favorite. With tender sliced chicken breast, a mouthwatering medley of vegetables and a sprinkle of freshly grated Parmigiano Reggiano, this scrumptious dinner is bound to become a cool weather staple in your home!

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PrintPrint Recipe

Creamy Chicken Alfredo with Red Pepper, Broccoli and Mushrooms

Yield: Makes 4-6 servings


½ lb. uncooked penne pasta

1 package (8 ounces) Neufchatel or cream cheese, cubed

6 tablespoons butter, cubed

1/2 cup milk

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

Salt and pepper, to taste

2 boneless skinless chicken breasts, cooked and cubed

2 cups chopped broccoli, fresh or frozen and thawed

8 button mushrooms, sliced

1/2 cup chopped red bell pepper

1/4 cup plus 4 Tbsp. Parmigiano Reggiano


In a medium pot of boiling water, add penne pasta and cook according to package instructions (usually 11 minutes for al dente). Drain well and set aside.

In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, crushed red pepper flakes, salt and pepper. Cook and stir for 3 minutes, or until thickened.

Add the cooked chicken, broccoli, mushrooms and red pepper. Cook over medium heat for 5 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Stir in Parmigiano Reggiano. Serve immediately with penne and extra Parmigiano Reggiano.


Adapted from Taste of Home


20 Responses to “Creamy Chicken Alfredo with Red Pepper, Broccoli and Mushrooms”

  1. #
    Blog is the New Black — October 18, 2011 @ 9:10 am

    What a terrific comfort dish!

  2. #
    warmvanillasugar — October 18, 2011 @ 11:27 am

    I love a good alfredo recipe. This one sounds awesome! The red pepper is a great addition.

  3. #
    london bakes — October 18, 2011 @ 12:24 pm

    I like win/win situations! I normally stay away from alfredo sauces because they just seem so heavy and unhealthy but I love your changes and the vegetables that you’ve added. Perfect!

  4. #
    Sandra — October 18, 2011 @ 12:30 pm

    I had sandwiches planned for dinner. However, now that I’ve seen this……

  5. #
    Jenn — October 18, 2011 @ 12:44 pm

    I’m so glad swimsuit season is over. I love to be able to indulge once in a while and not worry about what it will do to my body!! lol I think I will indulge in this dish this weekend :)

  6. #
    Rachel @ Not Rachael Ray — October 18, 2011 @ 1:52 pm

    This looks so tasty! My husband would love this.

  7. #
    Cassie//Bake Your Day — October 18, 2011 @ 2:18 pm

    I love your addition of low-fat cream cheese, this sounds hearty and satisfying! Love that you added fresh veggies too.

  8. #
    Paula — October 18, 2011 @ 4:03 pm

    My husband and daughter are big fans of chicken alfredo. Your recipe is a bit different from the one I make and I know that they would both just love it.

  9. #
    Paula @ Dishing the Divine — October 18, 2011 @ 5:13 pm

    This looks delicious!!! I don’t often combine broccoli and pasta, but I can see that being an excellent combination!

  10. #
    Margaret Murphy Tripp — October 19, 2011 @ 4:01 pm

    That looks delicious, and I love the idea of the melted cream cheese with butter. That must be luscious! I’ll be trying this soon. *BUZZ*

  11. #
    Chelsea — October 19, 2011 @ 5:41 pm

    I tried a recipe with Neufchatel instead of heavy cream and I liked it much better!

    Your recipe sounds perfect for this cold front that just came through. Mmmm!

  12. #
    Annalise — October 19, 2011 @ 6:03 pm

    Mmmm, this is exactly what I want for dinner tonight!

  13. #
    Emily Malloy — October 19, 2011 @ 6:04 pm

    Gorgeous! Gorgeous! Gorgeous!

  14. #
    NanAppetit — October 19, 2011 @ 6:16 pm

    Looks good (as usual)!

  15. #
    Miranda — October 20, 2011 @ 1:15 pm

    This looks wonderful. I love using the cheeses in place of some of the cream. I use the Laughing Cow cheese to make Alfredo when I have it available. I also love your addition of crushed red pepper – 1/4 tsp usually adds the perfect amount of heat.

  16. #
    yummychunklet — October 20, 2011 @ 2:23 pm

    This dish looks rather tasty. I love the Alfredo sauce!

  17. #
    Val — October 20, 2011 @ 11:58 pm

    A M A Z I N G! I really wish we were neighbors!

  18. #
    Yasmeen — October 23, 2011 @ 11:08 am

    Absolutely lovely, Georgia! I am also a lover of Neufchatel – it’s so versatile and really does make a dish like this just a smidge lighter. Even though summer is approaching here, this still looks like something I’d love to make.

  19. #
    Emily — October 24, 2011 @ 4:14 pm

    Oh heavens, Georgia! This looks delicious!

  20. #
    KentuckyJBird — August 10, 2012 @ 12:48 am

    I found this recipe on Pinterest and made it tonight for dinner. It was fantastic! I used zucchini instead of broccoli, because I had a lot that needed to get used, and I also added lots more garlic (’cause we love it). I also sautéed the veggies in the melted butter until fork tender then added the other ingredients because I didn’t want the veggies too crunchy. I even used a jar of my own home-canned chicken to save time. This is definitely one I will make again and again. So easy and so delicious! Thanks Georgia!

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