1. 1. Season the boneless chicken breast with adobo seasoning and set aside.

2. 2. In a large skillet, cook the seasoned chicken until fully cooked and set aside.

3. 3. Boil water in a pot and cook the fettuccine pasta according to package instructions. Drain and set aside.

4. 4. In the same skillet used for the chicken, heat the Alfredo sauce over low heat.

5. 5. Add the cooked chicken to the Alfredo sauce and stir to combine.

6. 6. In a separate pan, sauté mixed vegetables, broccoli florets, cauliflower florets, and zucchini until tender-crisp.

7. 7. Cook the whole wheat pasta and rigatoni pasta according to package instructions in a separate pot. Drain and set aside.

8. 8. Combine the cooked pasta with the creamy chicken Alfredo sauce mixture and toss gently to coat evenly.

9. 9. Serve the creamy chicken Alfredo pasta topped with fresh lemon slices and sliced avocado on the side.