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

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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; protein 33.8g 68% DV; carbohydrates 48.8g 16% DV; fat 15g 23% DV; cholesterol 59mg 20% DV; sodium 479mg 19% DV. Full Nutrition

Reviews (13)

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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)
14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 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
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)
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)
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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: 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
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
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Rating: 5 stars
06/20/2019
The whole family loved this. Very rich and creamy. Better than Olive Garden was one comment. Will definitely be a new favorite regular meal. Read More
Rating: 4 stars
04/18/2017
This was great! I admit I used bottled alfredo sauce. I also added mushrooms and roasted grape tomatoes. Delicious! Read More
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