Chicken Zucchini Alfredo Recipe

Chicken Zucchini Alfredo Recipe

How To Make Chicken Zucchini Alfredo

Still as creamy & delicious as the original, this chicken zucchini alfredo has the added benefit of fiber & freshness, thanks to the recipe’s added veggie.

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes



  • 12ozwhole wheat fettuccine
  • 3tbspextra virgin olive oil,divided
  • 2clovesgarlic,minced and divided
  • 2zucchinis,halved lengthwise and cut into thin half moons
  • 1pinchred pepper flakes
  • 4ozchicken,(4 breast) skinless boneless, halves
  • kosher salt and ground black pepper,to taste
  • 1cupcold milk
  • 1tbspall purpose flour
  • ¾cupparmesan cheese,grated
  • ½cupfat-free evaporated milk
  • ½tspkosher salt
  • ¼cupfresh flat leaf parsley,chopped


  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 for about 8 minutes until cooked through but still firm to the bite. Reserve about ½ 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 for about 30 seconds until fragrant. Add zucchini and red pepper flakes.

  3. Continue to cook and stir for about 5 minutes until zucchini are tender. Transfer vegetables to a large bowl and cover with aluminum foil.

  4. Season chicken breast halves with kosher salt and black pepper.

  5. Heat 1 tablespoon olive oil over medium-high heat in the same skillet used to cook zucchini. Pan-fry chicken in hot oil for 5 minutes on each side until juices run clear and center is no longer pink.

  6. Transfer chicken to a plate and cut into strips. Cover with aluminum foil.

  7. Whisk milk and flour together in a bowl.

  8. Heat remaining 1 tablespoon olive oil in a large saucepan; cook and stir remaining 1 clove garlic in hot oil for about 30 seconds until fragrant. Stir in flour mixture and bring to a boil while stirring constantly.

  9. Reduce heat to low and continue cooking and stirring for 2 minutes. Stir Parmesan cheese, evaporated milk, and salt into the flour mixture, stirring for about 5 minutes until cheese is melted and sauce is heated through. Season with salt and black pepper.

  10. Toss pasta, chicken strips, zucchini, and parsley into sauce, adding reserved cooking water as needed if sauce is too thick.


  • Calories: 456.49kcal
  • Fat: 18.43g
  • Saturated Fat: 6.75g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 8.44g
  • Polyunsaturated Fat: 1.95g
  • Carbohydrates: 50.96g
  • Fiber: 2.79g
  • Sugar: 7.50g
  • Protein: 21.40g
  • Cholesterol: 36.97mg
  • Sodium: 542.88mg
  • Calcium: 354.05mg
  • Potassium: 495.90mg
  • Iron: 1.69mg
  • Vitamin A: 95.94µg
  • Vitamin C: 16.04mg
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