Garden Chicken Alfredo
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Audio Version
This vibrant Garden Chicken Alfredo offers a lighter, nutrient-dense take on the classic Italian-American comfort dish. By incorporating a colourful array of grilled courgette, yellow squash, and red peppers, the recipe provides a satisfying crunch and a boost of fibre alongside the tender chicken breast. It is an excellent choice for those seeking a high-protein dinner that feels indulgent without the heavy calorie count associated with traditional cream-based sauces.
To keep the dish heart-healthy, we have swapped heavy cream for a clever combination of single cream and protein-rich Greek yoghurt. This serves to create a silky, savoury coating for the whole-grain fettuccine while maintaining a bright flavour profile. Served on a large platter and finished with fresh parsley and salty Parmesan, it makes for a beautiful, wholesome midweek meal that the whole family will enjoy.
In this article:
Video picks
Continue reading below
Ingredients for Garden Chicken Alfredo
Vegetable oil cooking spray
450g boneless, skinless chicken breasts
1 courgette, sliced lengthwise
1 yellow squash, sliced lengthwise
1 red pepper, sliced lengthwise
2 large portobello mushroom caps
230g whole-grain fettuccine
4 tablespoons olive oil, divided
3 tablespoons cornflour
1 small onion, diced
3 cloves garlic, crushed
475ml fat-free half-and-half
240ml low-sodium chicken broth
240ml grated Parmesan, divided
120ml plain nonfat Greek yoghurt
1 jar (170g) artichoke hearts, drained and quartered
2 tablespoons fresh parsley
How to make Garden Chicken Alfredo
Back to contentsOn a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill courgette, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tablespoons olive oil. In a bowl, dissolve cornflour in 1 tablespoon cold water. In a large skillet over medium heat, cook remaining 2 tablespoons olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 110g Parmesan and yoghurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornflour mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.

Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.