Grab a large pot and fill half of it with water. Add in salt to taste and place the pot on stove. Bring it to boil at medium heat.
Add 6 ounces of dry fettuccine pasta into the lightly salted water and let it cook at the same medium heat for another 8 to 10 minutes until al dente.
Meanwhile, put a larger skillet on another stove over low heat. Place 8 ounces of cream cheese and 6 tablespoons of butter in it let wait until both of the ingredients melt thoroughly.
Stir in ½ cup of milk into the butter-cheese mixture. In addition to that, add ½ teaspoon garlic powder, salt, and pepper into the milk.
Stir the milk-mixture constantly for approximately 3 minutes until thick thoroughly.
Mix in the 2 pre-cooked skinless and boneless chicken breast cubes. Add 2 cups of chopped fresh broccoli, 2 small julienned zucchini and ½ cup of chopped red bell pepper into the chicken.
Cook the chicken-mixture for almost 3 minutes over a medium heat. Now, slow down the heat and simmer for another 5 minutes until the vegetables tender.
Your Chicken Alfredo is almost ready, place it in a large plate, to with the fettuccine and serve immediately.