Name: Simple Chicken Zucchini Alfredo Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 6 chicken cutlets or 1 pound chicken tenders; 2 tablespoons Italian seasoning; 1 tablespoon olive oil; Salt and black pepper, to taste; 1 pound fettuccini or other long-cut pasta; 1 stick (8 tablespoons) salted butter; 2 zucchini or yellow summer squash, sliced; 2 cloves garlic, chopped; 1 teaspoon dried oregano; Chili flakes, to taste; 6 ounces cream cheese, at room temperature; 2 cups whole milk or heavy cream (or 1 cup each); 1 1/2 cups grated parmesan cheese; 1/2 cup fresh basil or parsley, chopped

Introduction

This simple Chicken Zucchini Alfredo Pasta is a creamy, comforting dish perfect for busy weeknights. Tender grilled chicken pairs beautifully with sautéed zucchini and a rich, cheesy sauce that coats every strand of fettuccine. Ready in under 30 minutes, it’s a flavorful meal the whole family will love.

A white bowl filled with three main layers: wide, flat pasta ribbons coated in creamy white sauce form the base, mixed with thin slices of green zucchini scattered within. On top, several pieces of grilled chicken breast with a golden-brown char are arranged neatly, drizzled with more sauce. The dish is garnished with fresh green basil leaves and a sprinkle of grated cheese. A silver fork rests on the side of the bowl. The bowl sits on a white marbled surface with blurred green herbs and amber-colored glasses in the background, soft warm light casting gentle shadows, photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 chicken cutlets or 1 pound chicken tenders

2 tablespoons Italian seasoning

1 tablespoon olive oil

1 pound fettuccine or other long-cut pasta

Salt and black pepper, to taste

1 stick (8 tablespoons) salted butter

2 zucchini or yellow summer squash, sliced

2 cloves garlic, chopped

1 teaspoon dried oregano

Chili flakes, to taste

6 ounces cream cheese, at room temperature

2 cups whole milk or heavy cream (or 1 cup each)

1 1/2 cups grated Parmesan cheese

1/2 cup fresh basil or parsley, chopped

Instructions

Step 1: In a bowl, toss the chicken with Italian seasoning, olive oil, and salt and black pepper to taste.

Step 2: Preheat a grill, grill pan, or skillet over medium heat. Grill or sear the chicken on both sides until cooked through, about 10 minutes.

Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve some pasta cooking water, then drain the pasta.

Step 4: In a large pan over medium heat, melt the butter. Add the sliced zucchini, chopped garlic, dried oregano, and chili flakes. Cook for about 5 minutes until fragrant and tender.

Step 5: Lower the heat and add the cream cheese to the pan, allowing it to melt. Whisk in the milk or cream, then add the grated Parmesan cheese. Season the sauce with black pepper. Simmer gently for 5 minutes, stirring occasionally, until slightly thickened.

Step 6: Toss the cooked pasta with the sauce, adding a splash of reserved pasta water if needed to reach your desired consistency. Stir in the chopped fresh basil or parsley.

Step 7: Slice the grilled chicken and serve it over bowls of the creamy zucchini Alfredo pasta. Enjoy!

Tips & Variations

For extra flavor, marinate the chicken in Italian seasoning and olive oil for 30 minutes before cooking.

Substitute half the zucchini with mushrooms or bell peppers for more vegetable variety.

Add a pinch of nutmeg to the sauce for a warm, subtle depth of flavor.

Use gluten-free pasta if you prefer a gluten-free version.

FAQs

Can I use other types of pasta for this recipe?

Yes, any long pasta like linguine, tagliatelle, or even penne can work well. Just adjust cooking times according to package instructions.

Can I make the sauce ahead of time?

You can prepare the sauce in advance and reheat it gently before tossing with pasta. Freshly cooked pasta works best tossed with warm sauce just before serving.