Chicken Zucchini Alfredo

Chicken Zucchini Alfredo

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kblea001 0

"This is a delicious and healthy twist to your usual chicken Alfredo."
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55 m servings 454 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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.


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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 :-)

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!

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 ...

This was a fantastic recipe!! Everyone who tried it raved about it. I used my own Alfredo recipe instead though.

Made this gluten free with brown rice pasta spirals and potato starch in place of the flour. Turned out great! The whole family loved it, even the gluten-eating ones!

This was good. I had to use whole wheat penne pasta, as that's all I had, and it worked fine. The zucchini was a nice addition to chicken alfredo. I seasoned the chicken with some Italian season...

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