Chicken Zucchini Alfredo Recipe

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.

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.

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

Season chicken breast halves with kosher salt and black pepper.

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.

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

Whisk milk and flour together in a bowl.

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.

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.

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