Chicken Zucchini Alfredo Recipe -
Chicken Zucchini Alfredo Recipe
  • READY IN 55 mins

Chicken Zucchini Alfredo

Recipe by  

"This is a delicious and healthy twist to your usual chicken Alfredo."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Reserve about 1/2 cup cooking water and drain pasta.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 1 clove garlic in hot oil until fragrant, about 30 seconds. Add zucchini and red pepper flakes. Continue to cook and stir until zucchini are tender, about 5 minutes. Transfer vegetables to a large bowl and cover with aluminum foil.
  3. Season chicken breast halves with kosher salt and black pepper.
  4. Heat 1 tablespoon olive oil over medium-high heat in the same skillet used to cook zucchini. Pan-fry chicken in hot oil until juices run clear and center is no longer pink, about 5 minutes per side. Transfer chicken to a plate and cut into strips. Cover with aluminum foil.
  5. Whisk milk and flour together in a bowl.
  6. Heat remaining 1 tablespoon olive oil in a large saucepan; cook and stir remaining 1 clove garlic in hot oil until fragrant, about 30 seconds. Stir in flour mixture and bring to a boil while stirring constantly. Reduce heat to low and continue cooking and stirring for 2 minutes. Stir Parmesan cheese, evaporated milk, and 1/2 teaspoon salt into the flour mixture, stirring until cheese is melted and sauce is heated through, about 5 minutes. Season with salt and black pepper.
  7. Toss pasta, chicken strips, zucchini, and parsley into sauce, adding reserved cooking water as needed if sauce is too thick.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins

Reviews More Reviews

May 08, 2013

This was a delicious dinner. I only had one zucchini so I added mushrooms as well, which added a nice and simple little variety of vegetables. Thanks for sharing :-)

Aug 14, 2013

Yum! I made the sauce exactly as written and topped with left over chicken from a previous meal. Served over fettuccine with a side salad. The kids loved it. thank you!


3 Ratings

Feb 12, 2014

Really delicious just the way it is. A little better for you than versions that use heavy cream or half and half. For the pasta I used sweet potato gnocchi (store bought) and added them right to the sauce. See pic.


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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 479 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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