Go Back
chicken zucchini recipes chicken alfredo pasta with parmesan

Zucchini Chicken Alfredo Pasta

Chicken zucchini pasta recipe with garlic, rosemary and a creamy but light alfredo sauce. A zucchini recipe that might have your family going back for seconds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 2 zucchinis cut into coins and halved (or cut into bite-sized pieces)
  • 1 lb. chicken breast cut into bite-sized pieces
  • 1.5 c. stock
  • 1.5 c. parmesan
  • 1 c. whole milk
  • 4 c. pasta such as bow-tie penne or another shape that can fit into a measuring cup (a little more than half of a 1 lb. box of pasta)
  • 4 cloves garlic minced
  • 1 tsp. dried rosemary or thyme
  • 3 tbsp. butter for the pasta
  • 2 tbsp. olive oil/butter for the chicken
  • salt and pepper

Equipment

  • large skillet
  • medium pot

Method
 

  1. Cook pasta until al dente — 10 minutes or less — or according to instructions on the box.
  2. Add olive oil into a large pot over medium-high heat. Add in chicken, rosemary and garlic and cook until cooked through, about 10 minutes, depending on the size of your chicken chunks. Avoid fussing with the chicken, but feel free to give it the occassional turn to ensure both sides cook evenly. Remove chicken and set aside, leaving fat in the pan (it’s OK to leave some herbs and chicken bits, too).
  3. Add zucchini and cook for about 10 minutes. Salt zucchini well to help excess water to cook off. Again, avoid fussing with the zucchini.
  4. Add stock and milk into the pan, then stir in parmesan. Continue to stir until cheese melts into the suace. When sauce starts to thicken (after about 7-13 minutes), stir in pasta and chicken until evenly coated in sauce. If sauce is still not at your desired consistency, give it another few minutes on the stove. Serve while hot and garnish with additional parmesan, if desired!