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

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • 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.

  • 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 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.

  • 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 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.

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

Nutrition Facts

454 calories; 15 g total fat; 59 mg cholesterol; 479 mg sodium. 48.8 g carbohydrates; 33.8 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2013
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:-) Read More
(4)
13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2013
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:-) Read More
(4)
Rating: 5 stars
05/09/2013
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:-) Read More
(4)
Rating: 5 stars
08/14/2013
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! Read More
(2)
Advertisement
Rating: 5 stars
10/12/2016
I added broccoli to mine! Love the red pepper flakes!! It gives this recipe the spicy touch Read More
(2)
Rating: 5 stars
02/12/2014
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. Read More
(1)
Rating: 4 stars
07/14/2014
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 seasoning which I think helped with flavor. I didn't have fresh parsley so had to use dried. Overall nice meal and I think it's going to make great leftovers. Read More
Advertisement
Rating: 5 stars
09/22/2019
Great comfort food taste! Substituted broccoli for zucchini. To season the chicken I poured some olive oil on a dinner plate, mixed the kosher salt and some pepper into the oil, and coated the chicken this way. Next time (and there will be a next time!) I’ll cut the chicken into strips before cooking. Such a great flavor! Read More
Rating: 5 stars
02/01/2016
I made this recipe much healthier and my husband and I loved it! I used sliced mushrooms and not zucchini. I used skim condensed milk and unsweetened almond milk. And instead of pasta I used spaghetti squash which seems to add a sweet taste to this lovely dish. Read More
Rating: 5 stars
08/09/2016
Made it Gluten Free by using Penna GF pasta. I didn't have two small zucchini so I used a large one which ended up being 4 cups of zucchini. It was yummy and I definitely will make it again. I have a lot of zucchini. Read More
Rating: 5 stars
09/16/2015
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! Read More