Teriyaki Chicken Alfredo

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!  Scroll past recipe card for some notes and photo instructions.

Teriyaki Chicken Alfredo Pasta Recipe


Teriyaki Chicken Alfredo Pasta Recipe

Teriyaki Chicken Alfredo

5 from 9 votes
Creamy Pasta dish with with fresh veggies and a Teriyaki twist!  Feel free to use the veggies pictured, or mix it up depending on what you like or have on hand. It would be great with boneless skinless chicken thighs, as well.  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!
Prep Time 15 minutes
Cook Time 25 minutes
Servings4 -6 servings


  • 1/2 pound fettuccini noodles 1/2 standard box
  • 2 tablespoons oil of choice divided
  • 4 cups assorted chopped veggies bell pepper, zucchini, squash, broccoli, mushrooms, etc.
  • For the Chicken
  • 1 pound boneless skinless chicken breasts diced into 1-inch pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry ginger
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • Additional Ingredients
  • 3 tablespoons butter
  • 1 cup heavy cream
  • 1/4 cup good teriyaki sauce I use Kikkoman Baste and Glaze, or homemade
  • kosher salt and pepper to taste


  • 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 saute 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.  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, and 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.
Course: Dinner
Cuisine: American
Keyword: chicken alfredo pasta, chicken fettucine alfredo, teriyaki chicken
Author: Sara Wells
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How to make Teriyaki Chicken Alfredo Pasta

Note: 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! haha.  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! 

Teriyaki Chicken Pasta

You’ll need only a couple ingredients for this creamy, flavorful sauce.  Cream and butter (two hallmarks of traditional alfredo) and also a good Teriyaki sauce.  You can make your own Teriyaki Sauce, or if you want to buy something at the store, we are long-time fans of Kikkoman Teriyaki Baste and Glaze because of its thick texture and concentrated flavor.  You can use this in our Teriyaki Chicken Salad Sandwiches or Bacon Wrapped Teriyaki Chicken Skewers, too!

teriyaki sauce and cream

Choosing Your Vegetables

fresh veggies on cutting board

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.  You’ll saute these and then set them aside.

sautéed veggies

Cook the Chicken and Sauce

teriyaki sauce pasta Diced chicken gets a quick spice rub and then cooks quickly.  Once it’s cooked you’ll add a little butter, cream, and teriyaki sauce and it will thicken as it bubbles away.

Toss it all together

mixing pasta in pan

Toss your veggies and cooked pasta in there and it’s all ready.  I’ve tried to over-complicate this dish in the past, (and also make it lower calorie) and I found that its simplicity, and using good ingredients (ie, cream!)  is what made it so great!  Hope you enjoy this one at home!

chicken teriyaki pasta in pan



woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 5 stars
    My husband took one bite and declared it in the top ten of anything I’ve ever made, haha. Even my dad asked for the recipe!

  2. I’m going to make for the first time and I have 1 question to ask. You state diced chicken gets a quick spice rub and then cooks quickly. What goes into your spice rub? My son used to live in Idaho, and this place was one of his very favs because of this dish. He visited there this very weekend and ordered it again and sent me pics. The pics he sent doesn’t have any vegs except for mushrooms, maybe garlic and/or onions from what I can see. My question I need help with is where to buy what type of rub you use, or how to make it please. TIA!

    1. Hi Marla! The spices are included in the printable recipe in this post- you will see them outlined: garlic, onion, ginger, salt and pepper 🙂

  3. 5 stars
    I’ve made this a couple of times and it’s a hit! This last time I steamed a bag of stir fry veggies from Sam’s Club, and cut up 1/2 rotisserie chicken from Sam’s Club and added them to the sauce. Saved so much time but still tasted just as amazing!

  4. I live in Idaho and go to Smokey mountain Pizza and I always order this. I was so excited to see you posted this recipe. I’m going to give it a whirl and I’m sure from what I see in the comments, it will be amazing!

  5. 5 stars
    So I don’t think I’ve ever actually left a review for a recipe online but I decided I have share how much I love this one. I’ve made it SO many times for my family and for guests. Every time I tell someone I’m making it or I made it they always say the same thing – it sounds scary! haha and I agree! It does sound kinda weird but mannnnn it’s soooo good. I highly recommend.

  6. I think I’ve made this every week since you posted! We love it so much!! I like that I can dish up my kids plates without all the veggies that they hate and then put our veggies in at the end. Last time I grilled some zucchini and bell pepper and jalapeño and added that to it and it was amazing. I would love to make a big batch to freeze since we love it so much but I don’t know how the sauce would do

  7. Made this last night and I told my family I could eat it every day! It’s fantastic!! I loved that the flavorful chicken didn’t need to be marinated, and yet it was so full of flavor. If you haven’t yet, definitely give this recipe a try!! Thanks!

  8. Delicious! I used frozen broccoli to save time.

    I’m going to try making it with half & half next time.
    Thank you!

    1. 5 stars
      This recipe looks incredibly delicious! The blend of creamy Alfredo with that twist of teriyaki sauce must create an explosion of flavors!

  9. My daughter wants to make chicken alfredo for dinner tomorrow, but maybe I’ll talk her into making this instead. Quick question — in the recipe instructions it says “While veggies are cooking, sprinkle chopped chicken …” Is that supposed to be while the veggies are COOLING? I’m pretty sure that’s what you meant, but I wanted to make sure before I tell my daughter to do it the wrong way. Thanks!

    1. No, it’s written correctly. You can get your chicken all prepped as your veggies are cooking in the pan and need to be stirred occasionally. Does that make sense?

  10. 5 stars
    This was absolutely delicious! It reminded my husband and I of something you’d order at a restaurant…shocker, haha. I don’t live near Idaho so I haven’t tried the original, but I am so glad you made a recreation of this dish. That creamy teriyaki sauce was so good! Thanks Sara!

  11. I saw this this morning and made it for dinner! It was SO GOOD!!!! Thank you for posting this! I had never even heard of this dish before and my whole family was lurking around while I was making it saying “that’s gonna be disgusting. Teriyaki doesn’t go with Alfredo. You’re ruining it!”

    But then during dinner all I heard was “this is so good!” And “why does HE get thirds?! He’s gonna eat it ALL!”

    So, it’s easy to make AND family approved!

  12. This looks amazing! We use your guiltless Alfredo sauce recipe at least once a week over here. Do you think that could be used in place of the (mouthwatering) cream and butter?

    1. I’ve tried it that way and personally I think it’s 100% worth it to go the cream-and-butter route.

  13. Thank you! This sounds so yummy, we are also big fans of the baste and glaze sauce. I can’t wait to try this recipe. Question, would you mind telling me what size and type of enameled cast iron skillet you have? And do you love it?
    Also, do you think Costco’s frozen stir fry veggies would work well here?

    1. Here is a link to the pan I’m using- and yes, I love it! It was actually a gift from Kate. I’ve never made this recipe with frozen veggies, but it would probably work just fine. Let me know if you try it!