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Garden Chicken Alfredo

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.

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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

On 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
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