This is an at-home version of a beloved restaurant dish at local Idaho chain, Smokey Mountain Pizza. If you’re ever in town, grab a bite over there, they’ve got lots of great food! My husband worked there in high school and it’s one of the first places we went when I made my first trip home with him to meet his family when we were dating. This creamy pasta dish has lots of fresh veggies and tender chicken, and that dreamy Alfredo sauce you know and love, just with a little teriyaki twist!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fettuccini noodles
- Oil of choice – Olive oil, vegetable oil, etc. Any cooking oil will do.
- Assorted chopped veggies of choice – Bell pepper, zucchini, squash, broccoli, mushrooms, etc. Feel free to use any veggies your family likes and eats. We like this recipe with broccoli, peppers, squash and mushrooms. I should add that my children eat none of these things by themselves, but they love them all mixed in with creamy sauce and pasta. You’ll want to chop or slice them in evenly sized pieces.
- Boneless, skinless chicken breast
- Garlic powder
- Onion powder
- Dry ginger
- Black pepper
- Kosher salt
- Butter
- Heavy cream
- Teriyaki sauce – I recommend a good quality, thick sauce, like Kikkoman Baste and Glaze. You can use this in our Teriyaki Chicken Salad Sandwiches or Bacon Wrapped Teriyaki Chicken Skewers, too! You can also make your own sauce using this recipe for Teriyaki Sauce.
How to Make Teriyaki Chicken Alfredo
- Get your pasta boiling first.
- While that’s going, you’ll sauté all of your veggies. Set those aside.
- Next, your chicken gets a quick spice rub and gets cooked up quickly on the stovetop. Once it’s cooked you’ll add a little butter, cream, and teriyaki sauce and it will thicken as it bubbles away.
- Toss your veggies and cooked pasta in there and it’s all ready!
Storing and Other Tips
- Store cooled leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results. You may need to add a splash of milk or cream when reheating to loosen and restore the sauce.
- I’ve had quite a few people ask me if they can use our Guiltless Alfredo Sauce in this recipe. That’s actually where I started years ago, the first time I attempted this. You are welcome to try that if you like, but… There’s a reason why that version never made it to the blog! I went back to work on it one more time for this round and I started with the good stuff. The stuff they would obviously use at an actual restaurant and that’s when I realized that cream and butter made all the difference. You are welcome to make any adaptations you want, obviously, but I do think it’s best with the good stuff!
Frequently Asked Questions
Can I freeze this for later?
Cream-based sauces often separate in the freezer. I’d recommend eating this one fresh, or reheated from the fridge within a few days.
Can I double this recipe?
Sure! Just be sure your pan is large enough.
Can I make this gluten-free?
Sure! Sub in your favorite gluten-free noodles and you’re good to go.
Teriyaki Chicken Alfredo
This creamy pasta dish is a favorite around our house. Use an extra large skillet if you'd like to double it- I often double for my family of 6, including several hungry teenage boys!
Servings -6 servings
Ingredients
- ½ pound fettuccini noodles ½ standard box
- 2 tablespoons oil of choice divided
- 4 cups assorted chopped veggies bell pepper, zucchini, squash, broccoli, mushrooms, etc.
- 1 pound boneless skinless chicken breasts diced into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry ginger
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 3 tablespoons butter
- 1 cup heavy cream
- ¼ cup good teriyaki sauce I use Kikkoman Baste and Glaze, or homemade
- kosher salt and pepper to taste
Instructions
- Cook pasta in salted water according to package instructions.
- Heat a large skillet over medium heat. Add 1 tablespoon of oil, tilting to cover bottom of pan, and then add vegetables. Note: If you have veggies that take longer to cook, bell peppers for example, put them in first and sauté for a few minutes to soften before adding the more tender veggies so they are all done at the same time. Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you'd like them (I like mine a little softer!) about 5-10 minutes. Remove veggies and cover to keep warm.
- While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper and salt. Once veggies are removed, add remaining tablespoon of oil to skillet, tilt to cover bottom of pan, and then add chicken and cook until done.
- Push chicken to one side of pan and add butter to open side of pan to melt. Add cream and teriyaki sauce. whisk together and then use a rubber spatula to stir it around with the chicken. Bring it to a low simmer and cook for about 2 minutes. It thickens slightly as it cooks.
- Turn off heat, add pasta and veggies to pan and toss everything together. Season with salt and pepper to taste (this step is important, the salt is purposely kept lower at the beginning due to varying amounts of salt in different teriyaki brands). Sauce will thicken upon standing.
- You are welcome to add more teriyaki if you’d like that flavor stronger.
Notes
- Store cooled leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results. You may need to add a splash of milk or cream when reheating to loosen and restore the sauce.
- I’ve had quite a few people ask me if they can use our Guiltless Alfredo Sauce in this recipe. That’s actually where I started years ago, the first time I attempted this. You are welcome to try that if you like, but… There’s a reason why that version never made it to the blog! I went back to work on it one more time for this round and I started with the good stuff. The stuff they would obviously use at an actual restaurant and that’s when I realized that cream and butter made all the difference. You are welcome to make any adaptations you want, obviously, but I do think it’s best with the good stuff!
Nutrition
Serving: 0.25of recipe, Calories: 860kcal, Carbohydrates: 78g, Protein: 43g, Fat: 44g, Saturated Fat: 21g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 210mg, Sodium: 1319mg, Potassium: 1181mg, Fiber: 12g, Sugar: 5g, Vitamin A: 13221IU, Vitamin C: 26mg, Calcium: 135mg, Iron: 4mg
Calories: 860kcal
Cost: $14
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Questions & Reviews
I keep coming back to this recipe so thought I better give it a rating and comment. It has the perfect amount of indulgence with the cream but is not alfredo- overwhelming with the teriyaki. My kids ask for it all the time. I like how versatile it is with vegetable options too. This is a family favorite!
Thank you so much for taking the time to leave a review- I appreciate that so much! I’m so glad this is a family favorite!
My family has loved this recipe for years. It is our constant go to. Chef’s kiss!
If I’m out of noodles and too lazy to go to the store, could I use penne pasta?
Absolutely!
As an Eagle, ID native this took me right back and taste just like the real thing! This dish was my favorite in high school and now I’m glad I found a way to make it for my family!
Instant hit! Officially in our dinner rotation.
I want to make this for a family reunion for about 36 people…or 6x the recipe. How would you suggest I proceed? I don’t have a skillet big enough…would it be ok to do it in batches?
Yes, you can totally do in batches! I’d get a large electric skillet. Cook a bunch of chicken ahead of time and then saute all the veggies together or in batches. Then you can just toss everything together in large bowls.