June 22, 2009

Colorful Chicken Alfredo

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

This fresh, colorful pasta dish is *perfect* for summer. The sweet, crisp bell peppers add such a wonderful flavor to the chicken and creamy alfredo sauce. The color and taste really bring this dish to life! :) Pour over some funky farfalle pasta and top with a little fresh basil if you’ve got some- this dish is definitely pasta perfection! :)

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

To start we’ll need…

1 lb chicken breasts (I used bone-in, skin-on chicken cause it was on sale- but you could definitely use boneless/skinless too)
9-10 bouillon cubes (or 3 tbsp bouillon granules- I like to use these because it’s easier than peeling the paper off 10 cubes! ;))
2 cups farfalle pasta
1/2 cup reserved chicken broth
4 tbsp butter, divided
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
salt and pepper
1 red, 1 yellow, and 1 green bell pepper
6 leaves fresh basil, chopped

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

Let’s go ahead and get that chicken simmering- add your chicken and bouillon cubes (or granules) to a large pot and cover with 2 quarts of water. Bring to a boil, and simmer over medium heat for 20 mins, or until chicken is done.

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

While the chicken is simmering, grab one of your bell peppers and lop off the top and bottom.

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

Cut the remaining piece into 4ths, and cut out the seeds and membrane and stuff.

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

Until you’re left with 4 pieces that look like this.

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

Now take a piece and flatten it skin side up on your cutting board and cut it into matchsticks. Or french fries. Or “julienne” if you want to get all Food Network on me. ;)

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

Now since it’s just me and Kevin, and this dish serves 2-3 people, I only use about half of the peppers.

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

I put half aside to use and the other half in a ziploc bag in the freezer for when I need bell peppers again. They are good in the freezer for up to a year, but they never, ever last that long around here. ;) If you want to double this recipe, feel free to go ahead and use all the bell peppers- or save for next time like me. Because oh yes, trust me, there will *definitely* be a next time. ;)

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

When all your bell peppers are sliced and your chicken is done, remove the chicken to a plate to cool and go ahead and strain that chicken broth. (This probably would have been better done in the sink. ;)) Before I got this fancy wire mesh strainer, I was known to use a sifter… But don’t tell anybody that, ok? You’ll need 1/2 cup of the broth for the alfredo sauce and definitely *save* the rest of that broth! :) I freeze mine in 2 cup containers and pull it out whenever I make rice. Rice made with chicken broth is so-so-so-so good! :) (If you want to make rice like I do…2 cups broth, 1 cup rice, 1 tsp salt, bring to a boil, cover and simmer for 15 mins. no more, no less. But that’s for another day. No rice in this recipe! ;))

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

Anyway! At this point, you’ll probably want to go ahead and get started boiling the pasta. Add 2 cups of farfalle pasta to a large pot and cover with  at least 1 quart of water. Add 1 tbsp salt and boil for 10 mins (or according to package directions). I rinsed out the big pot I boiled the chicken in and used the same pot for the noodles. I only have one big pot.

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

Now for the creamy alfredo sauce… Heat 3 tbsp butter and 1/2 cup of the reserved chicken broth to a sauce pan over medium heat until the butter is melted.

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

Then add 1 cup half and half- wait. Stop. I know. I know. Half and half?? Half and half?? It’s not really alfredo sauce without HEAVY cream. I know. But it’s bathing suit season people. Bathing suit. *shudder*. You can understand right? Besides- I’ve made it both ways and this sauce tastes *just* as divine with half and half. The heavy cream really only makes the sauce thicker, it’s not like using half and half changes the taste or anything. :p That’s my story and I’m sticking to it. ;)

After the half and half, add the minced garlic, 1 tsp salt, 1 tsp pepper, and then slowly whisk in 1/2 cup grated parmesan cheese. Simmer over medium-low heat, whisking occasionally.

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

While the sauce is simmering, melt 1 tbsp butter over medium high heat.

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

Saute bell peppers for 5-6 mins, stirring occasionally until they’re crisp tender and look like this. :D

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

While the bell peppers are sauteing, go ahead and chop up that chicken, which should be cooled by now. But don’t forget to give your sauce and peppers a quick stir every now and then. :) Add the chopped chicken to the bell peppers, sprinkle with salt and pepper and stir to combine. Turn the heat down to low, then pour the alfredo sauce over the chicken. Oh man- the sweet bell peppers bring out such a *sweet*, amazing flavor in the alfredo sauce! :) Not to mention it makes it pretty and colorful. :D Let it simmer to combine flavors while you drain and plate the noodles.

Colorful Chicken Alfredo Farfalle with sweet bell peppers and fresh basil

I like to put my pasta in a large bowl and toss with the chicken, bell peppers and sweet, creamy alfredo sauce. Tonight I topped it with some fresh genovese basil from my garden, since I had it on hand. Man, oh man was it good! :)

Make this tonight! You (and your bathing suit ;)) won’t regret it!

Colorful Chicken Alfredo

1 lb boneless, skinless chicken breasts
2 quarts water
8-10 bouillon cubes

1 quart water
1 tbsp salt
1/2 lb farfalle noodles

1/2 cup reserved chicken broth
3 tbsp butter
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 tsp salt and pepper each

1 tbsp butter
1 red bell pepper
1 green bell pepper
1 yellow bell pepper

6 leaves fresh basil chiffonade

Directions

Place rinsed chicken and 8-10 bouillon cubes in a large pot and cover with 2 quarts of water. Bring to a boil and simmer over medium heat for 20 mins until chicken is done. Remove chicken to a cutting board and let sit until cool enough to handle, then cut into bite sized pieces. Strain the broth and save 1/2 cup. Keep the rest of the broth in the fridge (up to 1 week) or freezer for later use (great for making rice!).

Boil farfalle noodles with at least 1 quart of water in a large pot with 1 tbsp salt for 11 mins (or according to pkg instructions).

In a small saucepan, heat the 1/2 cup reserved chicken broth and 3 tbsp butter over medium heat until the butter is melted. Add 1 cup half and half, 1 clove minced garlic, and 1/2 tsp salt and pepper, each. Stir to combine, then slowly whisk in the 1/2 cup grated Parmesan cheese. Let simmer, whisking occasionally.

Slice bell peppers into matchsticks. Melt 1 tbsp butter over medium high heat, then saute bell peppers for about 5-6 mins. Add in chopped chicken and season with salt and pepper. Stir to combine flavors. Turn heat down to low and pour the cream sauce over the chicken and bell peppers. Stir to combine- let simmer.

Chiffonade the basil, drain and plate the noodles, then toss with the chicken, bell peppers and sweet alfredo sauce. Top with basil.



Make for: Dinner / Main Dish
Tags: ,

41 Comments



 
 

2
Noela June 23, 2009 at 1:33 am

Amanda, thanks for another great recipe! Can’t wait to try it out, especially since I have fresh basil flourishing in my vegetable garden, and bell peppers just a week away from maturing!:)

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3
Debi June 23, 2009 at 6:31 am

This is a great recipe! Wonderful color. The beach things are gorgeous, I would love one of the chair covers, ir looks so soft! Hope I win!

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4
Renae Reis June 23, 2009 at 7:58 am

Where on earth to you find all of this bloggy goodness? This little “leave a comment” note is the sweetest thing! You should have your own magazine I think…
Renae

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5
Natalie June 23, 2009 at 3:34 pm

Mmmmmm……..I’m definitely trying this recipe. It’s PERFECT for summer! =)

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6
Haley June 25, 2009 at 8:11 am

This looks SOOOO good! I have made your enchiladas and they were to die for :) Thanks for all the recipes and amazing fonts! You are super talented :)

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7
Tiffany June 25, 2009 at 7:25 pm

I just made this for dinner tonight–it was AWESOME! My hubby loved it! Woot! Thanks for the great recipe!

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8
Crystal July 2, 2009 at 3:32 pm

mmmmm this sounds yummy! I can’t wait to try it. I will have to make a separate portion for my hubs and son. They don’t like veggies. :( But I will put their share in mine! :D

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9
Amanda July 16, 2009 at 2:04 pm

This was a surprisingly EASY alfredo dish to make! Thank you for my new pregnancy craving!

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10
Sulis July 29, 2009 at 9:00 am

Hi Amanda (and Kevin..hehehe)
I just came across this lovely blog when I was browsing around to get a nice Fettucine Alfredo recipe. And my eyes were caught by the awesome photos you have..and not forget to mention those great recipes..Oh my! I became your fan instantly..no doubt! I love the way you write too.. and especially those collection of cute fonts and scrap booking.. Wow.. I’m in awe..! Really. You’ve done a very very nice job, Amanda.. I have bookmarked your blog and subscribed the RSS feed so I can get back here every now and then easily. Thank you for sharing such wonderful experience with all of us.. Keep it up, dear.. God bless :)

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11
Beth G. August 2, 2009 at 8:19 pm

I made this recipe the other night and it was so yummy! So far, I’ve tried this one and the Grilled Chicken in a Tomato Cream Sauce.. Both have been wonderful! Tonight, we’re trying the Chicken Parmigiana one.. Very exciting! :)
Thanks again for the great recipes and making them so easy to follow!

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12
Christine August 6, 2009 at 8:41 am

I came across you blog and have written down some of your recipes. I actually made this last night for dinner doubling the recipe since there are 6 of us. Yes, I have 4 wonderful boys and the eat a lot. I have no idea where they put it all. Anyway, It was WONDERFUL!! I can’t wait to try a few others I copied down. You have one lucky husband! Thanks for sharing. Can’t wait to see more.
Christine

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13
Wendy aka Blaze August 8, 2009 at 3:57 am

Amanda this alfredo was to die for !! My family went crazy for it & said it was better than the Olive Garden !!!
My sauce was very runny when I did it, so I thickened it up with some corn starch mixed with the chicken broth as I am used to a thick alfredo.
I also added some virgin olive oil to saute the peppers & added some white wine cooking Sherry. Then I added the chicken.
It was SO flavorful !! Thank you so much for recipe…We are definately adding this to one of our Family Favorites! I love your site ! Kudos.

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14
Layne August 19, 2009 at 3:48 pm

I made this colorful chicken alfredo last night. It was absolutely superb! My boyfriend and I loved it! I can’t wait to try out some more of your recipes. Thanks!

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15
Danielle August 19, 2009 at 6:55 pm

What a great recipe. I bookmarked your site so I can come back again and again. You have so many wonderful recipes that I would love to try. And your photograph is amazing!

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16
Lisa September 3, 2009 at 4:58 pm

I’m so excited to try this recipe, I’m making it for my boyfriend when he gets back in town. Thanks for the great visuals, the setup is very lovely. <3

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17
kelly September 15, 2009 at 8:18 am

This was AWESOME! Thanks so much. And keep the good ideas coming! Thanks!

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18
Marjorie Martinez (Guatemala) October 25, 2009 at 11:06 am

First of all, what a wonderful blog you have. Congratulations!!! This is just great!
Thanks for you sharing your special recipies, fonts, tips, everything.

The photos are great as well.

Thank you!

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19
Allison December 16, 2009 at 1:34 pm

I made this the other day and it turned out awesome! Thanks for this great recipe. Definitely something I will make over and over again.

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20
Kyle January 15, 2010 at 7:51 pm

I just made this tonight. It was delicious! Thank you VERY much!!!

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21
Kristin February 16, 2010 at 7:06 pm

Made this tonight. A new fave for my family of 5 for sure!!! Doubled your recipe and it made MORE THEN ENOUGH for all 5 of us!

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22
Jen February 25, 2010 at 2:21 pm

Love your page layout and your photos are beautiful! Great work!
Jen

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23
kim April 4, 2010 at 1:27 am

wow!i am just stunning when i see your delicious meals on your blog,i can’t wait to try them all on myself :)

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24
nancy tarrant April 10, 2010 at 8:56 am

I use this recipe a lot for catering. The sauce is great. I wouldn’t change a thing

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25
Catherine R. June 23, 2010 at 4:16 pm

I have a question because I’m going to be using this recipe tomorrow because it sounds really good, my father hates pasta but he will have macaroni and cheese and a casserole. But if i try and get him to eat spaghetti or egg noodles he wont. So the question is, can i subsitute the noodles for rice, or will it not work?

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26
Catherine R. June 29, 2010 at 7:55 pm

Ok so i made this i think less than a week ago, and it was delicious! We actually ran out of cheese, I didn’t have enough so i made a paste kind of thing with the chicken stock and some flour and stirred them together and added it so the sauce would get alittle thicker. I loved it, going to make it again soon!

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27
sharanya July 10, 2010 at 11:36 pm

im trying this recipe tonight! and i shall let u know how it goes! it looks delicious!

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28
Theresa July 30, 2010 at 2:39 pm

This sounds amazing, putting it on my list of dishes to make!

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29
Issac August 17, 2010 at 6:19 pm

I just cooked this recipe and it was delicious! :)

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30
Kristen H. August 21, 2010 at 9:12 am

I made your alfredo sauce to go with some tortelloni last night and it was delicious! Thickened it up with a little cornstarch and it was perfect. Glad to know I can do it with half and half instead of only whipping cream! I plan to make this entire recipe just as written very soon. =)

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31
Caitlin September 7, 2010 at 4:26 pm

Amanda – I am 4 for 4 with your recipes! This was another hit! Thank you for inspiring me to push my boundaries with cooking! I’m actually excited about it now :-)

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32
ZazaB November 22, 2010 at 3:11 pm

Thank you, been looking for a healthy way to cook alfredo and still add my own flavor to it, sounds yummy!!!

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33
Valerie M. January 24, 2011 at 5:49 pm

I popped over from Valerie’s blog http://valerie-allthepiecesofme.blogspot.com/. I love how beautiful this looks and it sounds really good.

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34
prodip d' costa June 16, 2011 at 7:20 am

Chef it’s really look’s nice.my wife name suborna she also like it……..thanks

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35
Angela August 8, 2011 at 6:58 pm

OMG! My husband and I just finished this meal & it was amazing! My 1 1/2 year old also LOVED it :) Thanks for the amazing recipe! I stumbled across your blog today when i was trying to find something different for dinner, I will be back to try another!

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36
Tanya June 26, 2012 at 5:48 pm

I know you posted this recipe ages ago, but I just had to say, “Oh, my gosh!” This was so yummy. I found the recipe while looking for a chicken Alfredo made with bone in chicken. This was so easy to make and so tasty. The peppers really made the difference. I used heavy cream since that is all I had, and it was scrumptious. Thanks for posting this. absolutely delicious.

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37
Becca September 25, 2012 at 5:33 pm

My all-time favorite dinner meal ever made! The sause was pefection. The whole meal was fantastic and all of my dinner guests thought so as well. I would recommend this dish to anyone with a love for italian food!!!

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