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Chicken Zucchini Alfredo Pasta

This Chicken Zucchini Alfredo Pasta is a creamy, comforting dish that infuses tender chicken with fresh zucchini and a rich Alfredo sauce. Perfect for a weeknight dinner, it combines protein and vegetables for a satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 500 kcal

Equipment

  • 1 large pot
  • 1 large skillet
  • 1 colander
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 wooden spoon or spatula
  • 1 cutting board

Ingredients
  

  • 8 oz fettuccine pasta
  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 medium zucchinis, sliced Can be substituted with other vegetables like spinach or broccoli.
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream For a lighter version, use half-and-half instead of heavy cream.
  • 1 cup grated Parmesan cheese
  • to taste N/A salt
  • to taste N/A black pepper
  • for garnish N/A fresh parsley, chopped

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces, season with salt and black pepper, and cook until the chicken is golden brown and fully cooked, around 6-8 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Add the sliced zucchini and sauté for about 3-4 minutes until slightly tender. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Return the chicken to the skillet and reduce the heat to low. Pour in the heavy cream and stir to combine. Gradually add the grated Parmesan cheese, stirring until the cheese melts and the sauce thickens. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
  • Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce. Adjust the seasoning with additional salt and pepper if needed.
  • Serve hot, garnished with fresh parsley.

Notes

You can substitute zucchini with other vegetables like spinach or broccoli for added nutrition.
For a lighter version, you can use half-and-half instead of heavy cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove.