Simple Chicken Zucchini Alfredo Pasta
Creamy, cheesy, and loaded with zucchini and fresh herbs. A quick, easy summer twist on classic Alfredo!
Servings: 6
Calories: 778kcal
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
Calories: 778kcal
