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Simple Chicken Zucchini Alfredo Pasta – creamy fettuccine Alfredo made with real butter, garlic, cream, freshly grated parmesan, and sautéed zucchini. It’s finished with grilled chicken and plenty of fresh basil—simple, summery, and so satisfying.
I know I talk a lot about how I grew up, but it’s such a big part of who I am—and so many of my food memories are rooted in childhood. Of course, I love trying new restaurants, exploring different cuisines, and drawing inspiration from my travels (France especially sparked something in me—I can’t wait to be back soon! And then Italy this winter too!).
But when it comes to summer recipes—the ones I find myself making again and again—they’re usually the super simple, easy, and always delicious kinds of dishes.
Fettuccine Alfredo was a staple for us growing up, and even now, both my mom and I will often order it when we’re out. My dad’s version has always been my base. It’s not a traditional Alfredo—he uses cream cheese and parmesan together to make it extra creamy, and honestly, it’s so good.
In the summer, I love giving it a fresh twist by adding thinly sliced zucchini or yellow squash—or a mix of both. Tomatoes usually steal the spotlight in summer pastas, but zucchini is such an underrated favorite. It pairs so nicely with the creamy sauce.
You’re going to love this one. It’s quick to make, cozy but light enough for summer, and if you double the grilled chicken, you’ll have leftovers for salads later in the week!
The Details
Ingredients
- chicken cutlets or chicken tenders
- Italian seasoning
- olive oil
- fettuccini – or any other long cut pasta. I ended up using pappardelle
- salted butter
- zucchini or yellow summer squash – or use a mix
- garlic
- dried oregano
- chili flakes
- cream cheese
- whole milk/heavy cream – or use half milk and half cream
- fresh parmesan cheese – use a block, grate it yourself, trust me, this makes a huge difference
- fresh basil or parsley – parsley is traditional, but I use basil
Special Tools
Honestly, nothing out of the ordinary here. Just a pot, a nice big skillet, and either a grill, or a grill pan!
Steps
Step 1: Cook the chicken
Start with the chicken—and keep it simple. Toss it with Italian seasoning, olive oil, black pepper, and a pinch of chili flakes if you want a little heat.
You can either grill or sear the chicken. I used a grill pan, which I love during the summer months for that extra flavor.
Step 2: Cook the pasta
Boil your favorite cut of pasta. For Alfredo, I love using longer noodles like fettuccine or linguine. Mafaldine (or Italian Pasta di Gragnano) is a fun option too! This time I used a simple dried pappardelle. Use whatever you love!
Step 3: Make the sauce
Start by melting butter in a large skillet. Add lots of thinly sliced zucchini, garlic, oregano, and a pinch of chili flakes.
Cook the zucchini until it softens and begins to caramelize—it should turn a pretty golden color. You can add more Italian seasoning if you’d like, but I love keeping it simple so the creamy sauce and zucchini really shine.
Step 4: Add the cheese
Add the cream cheese and let it slowly melt into the zucchini. Keep the heat low—you don’t want to burn the cheese or it may get clumpy.
Pour in the milk and/or cream (I like using one cup whole milk and one cup cream), then whisk in the parmesan until smooth and creamy.
Step 5: Toss the pasta and herbs
Add the cooked pasta and toss with the sauce and fresh basil or parsley. You can slice the chicken and toss it in with the pasta (which is how I usually serve it—it’s easiest!), or serve the chicken on the side. Either way works great.
Finish each bowl with a few fresh basil leaves and plenty of extra grated parmesan.
When you twirl the warm, buttery pasta into that creamy Alfredo sauce, it just melts in your mouth—especially with the sweet, golden zucchini. It’s not fancy, just really, really good.
Looking for other summer pasta? Try these weeknight favorites.
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas
Antipasto Pasta Salad with Herby Parmesan Vinaigrette
One Pot Lemon Basil, Asparagus, and Sausage Pasta
20 minute lemon butter pasta with ricotta and spicy breadcrumbs
Lastly, if you make this Simple Chicken Zucchini Alfredo Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Simple Chicken Zucchini Alfredo Pasta
Ingredients
- 6 chicken cutlets or 1 pound tenders
- 2 tablespoons Italian seasoning
- 1 tablespoon olive oil
- 1 pound fettuccini, or other longer-cut pasta
- salt and black pepper
- 1 stick (8 tablespoons) salted butter
- 2 zucchini/yellow summer squash, sliced
- 2 cloves garlic, chopped
- 1 teaspoon dried oregano
- chili flakes
- 6 ounces cream cheese at room temperature
- 2 cups whole milk/heavy creamy, or use 1 cup of each
- 1 1/2 cups grated parmesan cheese
- 1/2 cup fresh basil or parsley, chopped
Instructions
- 1. In a bowl, toss the chicken with Italian seasoning, olive oil, and season with salt and pepper. 2. Preheat a grill, grill pan, or skillet to medium. Grill or sear the chicken on both sides until cooked throughout, 10 minutes. 3. Meanwhile, bring a pot of salted water to a boil. Cook the pasta al dente, according to package directions. Save some pasta cooking water, then drain.4. Melt the butter with zucchini, garlic, oregano, and chili flakes in a large pan set over medium heat. Cook for 5 minutes, until fragrant, then add the cream cheese. Turn the heat to low, and allow the cheese to melt. Whisk in the cream/milk and the parmesan. Season with pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, until slightly thickened. Toss the pasta with the sauce. Stir in the basil/parsley.5. Slice the chicken and serve over bowls of pasta. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
At which point do we add the pasta water? I saved back about a 1/4 cup, but never saw where to add it in at. Thank you for this recipe!
Hi Olivia! So sorry for the confusion! You add it in Step 4 🙂 xT
Simple comfort food, a great recipe to please the family and use up zucchini.
Thank you SO much Connie! So so glad you loved this alfredo! It’s a family fave for sure! 🙂 xT
I made this last night- the family loved it!!
Thank you so much Andrea! So glad you and your family loved this recipe, makes me so happy to hear that! 🙂 xT
Super easy and delicious! I didn’t even put all of the heavy cream in and it was so decadent! I added freshly graded nutmeg! Yum!
Thank you so so much Carol! I’m so glad you loved this alfredo, thanks for giving it a try! 🙂 xT
Quick and easy! A great way to eat up the zucchini from the garden. It’ll be a nice addition to my summer menu.
Thank you so much! Would be such a yummy way to use up the yummy summer squash from the garden! So glad you enjoyed! 🙂 xT
Wonderful! SO good, it makes alot so looking forward to enjoying it for several days!! Winner winner!!!
Hi Trudy! Thank you SO much for trying out the recipe and I love hearing that this was a winner! 🙂 xT
Amazing! It makes a lot so we can enjoy for several days!! Winner winner!!
Hey Trudy! Thank you so so much! LOVE to hear that this recipe was a winner! 🙂 xT
Wow this was such a yummy recipe! This is definitely getting added to the weeknight rotation.
I halved the recipe and still found the butter to be bit much even with unsalted. I’d just go with 2tbs.
Keep creating yummy dishes 😋
Thank you so much Tawana! I am so glad you loved this recipe! So glad this recipe has made it into your weekly rotation! Have a lovely week! 🙂 xT
Can I use chicken thighs instead? How would this adjust the cook time?
Hey Karen! Yes, you can use chicken thighs instead of breasts in this recipe! They’re actually a great choice for added flavor and tenderness. Just cut them into bite-sized pieces like you would with the breasts. Since thighs are slightly fattier and take a bit longer to cook through, you’ll want to sauté them for about 6–8 minutes, or until fully cooked and nicely browned. The rest of the recipe stays the same—just be sure the chicken is cooked through before adding the pasta and sauce. Enjoy! 🙂 xT
Hi Tieghan!
I’m always so impressed with your dishes and desserts! I’m going to give this a try next week and also some of your other chicken dishes. Thank you for sharing!
Aw thank you so much Sandi! That’s so kind of you! I hope you love this pasta! 🙂 xT
Awesome I have also made it with spinach (baby) and sliced cherry tomatoes instead of the zucchini.
Thank you so much Donna! So glad you’re loving the recipe! xT
Hi Tieghan! What are the best dairy free substitutes for this recipe? I never know when to use coconut milk or dairy free whipping cream, or both. Thank you In advance!
Hi Britnee! For a dairy-free version of this pasta, use full-fat coconut milk for creaminess and a touch of dairy-free whipping cream (like oat or soy-based) if you want it extra rich and silky. Coconut milk gives that smooth texture and mild sweetness, while dairy-free whipping cream boosts creaminess without coconut flavor being too strong. Using both together balances flavor and texture perfectly! xT
This one just slipped into my meal plan for next week. I love incorporating zucchini!
Hey Debbra! Hope you love this yummy and easy recipe! Let me know how it turns out 🙂 xT
How did your trip to France inspire you? Maybe I missed it but I haven’t seen you cook any truely French recipes since that trip? Also I’d love for you to share more of you trying different cuisines! I feel like you usually share yourself at the same type of restaurants (American, Italian, Mediterranean).
Hey Kelsie! Mainly I was inspired by how fresh the ingredients are and how they use so much color in their cooking! I loved it! I a couple recipes coming in a new book based off of travels! Thank you for the wonderful feedback! Have a great day! xT
I’m so surprised you don’t have such fresh produce at the farmers markets you go to in CO! Come to the East Coast, we have wonderful produce at our markets! ❤️❤️
Hey Joan! That sounds lovely! xT
I would love to try this recipe, but have a question first about the zucchini. How is it best to slice it for this recipe? In long, vertical ribbons? In thin horizontal slices? I don’t have a mandoline. Thank you!
Great question—thanks so much for asking! You definitely don’t need a mandoline for this one. The zucchini is best sliced into thin half-moons or quarter rounds, depending on the size of your zucchini. Just slice it lengthwise in half (or quarters if it’s large), then cut into thin pieces about 1/8–1/4 inch thick. You can do long ribbons if you’d like more of a pasta-like feel, but for this recipe, the thin rounds or half-moons hold up nicely and soak in all that flavor from the sauce.
Hope you love the recipe—let me know how it turns out for you! xT