Indulge in a culinary delight with our delectable Chicken Zucchini Alfredo recipe, a symphony of flavors that will tantalize your taste buds. Succulent chicken breasts are seared to perfection and smothered in a creamy, rich Alfredo sauce, while tender zucchini ribbons and sun-dried tomatoes add a burst of vibrant color and refreshing taste. Served over a bed of angel hair pasta, this dish promises a delightful combination of textures and flavors. Alternatively, try our flavorful Chicken Alfredo Stuffed Shells, a delightful twist on the classic Alfredo. Tender chicken and spinach are enveloped in a velvety Alfredo filling, nestled within delicate pasta shells. Baked to perfection, these stuffed shells offer a delightful combination of flavors and textures. Lastly, our One-Pot Chicken Alfredo is a quick and easy weeknight meal. Simply toss chicken, pasta, and Alfredo sauce into a single pot, and let the magic happen. This fuss-free recipe delivers a creamy, cheesy Alfredo dish that is ready in no time.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: zucchinis, butter, boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, garlic, cream, shredded parmesan cheese, fresh parsley
Provided by Gibran Rubio
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
- Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
- Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
- Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
- Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 913 calories, Carbohydrate 15 grams, Fat 69 grams, Fiber 4 grams, Protein 70 grams, Sugar 9 grams
CHICKEN ALFREDO WITH ZUCCHINI RIBBONS
Provided by Ellie Krieger
Categories Milk/Cream Cheese Chicken Dairy Pasta Poultry Dinner Parmesan Squash Zucchini Summer Healthy Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
- Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add half the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3 minutes. Transfer to a bowl.
- Heat 1 tablespoon of the oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon salt and the black pepper and cook until cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
- Cook the pasta al dente according to the directions on the package. Reserve 1/2 cup of the pasta water. Drain the pasta and return it to the pasta pot.
- Meanwhile, make the sauce. Combine the flour and low-fat milk, stirring until the flour is dissolved. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the milk-flour mixture and cook, stirring constantly, until the mixture begins to boil. Reduce the heat to low and cook, stirring, for 2 minutes more. Add the evaporated skim milk, the remaining 1/2 teaspoon salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
- Add 1 cup of the sauce, the zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen the sauce.
- To serve, place 2 cups of the pasta mixture on each plate. Top with a piece of chicken. Drizzle with the remaining sauce and garnish with the remaining parsley.
CHICKEN ALFREDO ZUCCHINI BOATS
Chicken, mushrooms, onion, broccoli and Classico® Creamy Alfredo sauce add the perfect punch to these zucchini boats!
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
- Slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. Chop the zucchini flesh and reserve.
- Lightly oil a non-stick skillet and set over medium heat. Add chicken; cook and stir until beginning to brown, about 5 minutes. Remove chicken from pan.
- Melt butter in skillet. Add onions, mushrooms, and broccoli. Cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. Add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.
- Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.
- Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.
- Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 386 calories, Carbohydrate 14.5 g, Cholesterol 150.3 mg, Fat 26.3 g, Fiber 2.9 g, Protein 24.1 g, SaturatedFat 15 g, Sodium 1324.4 mg, Sugar 5.8 g
CHICKEN ZUCCHINI ALFREDO
This is a delicious and healthy twist to your usual chicken Alfredo.
Provided by kblea001
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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 : Calories 453.7 calories, Carbohydrate 48.8 g, Cholesterol 59 mg, Fat 15 g, Fiber 6.9 g, Protein 33.8 g, SaturatedFat 3.9 g, Sodium 479 mg, Sugar 5.6 g
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your dish taste its best. Look for organic or locally sourced chicken and zucchini, and use a creamy Alfredo sauce that you love.
- Don't overcook the chicken: Chicken breast can quickly become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit, then remove it from the heat and let it rest for a few minutes before slicing.
- Sauté the zucchini until it's tender-crisp: Zucchini should still have a bit of a bite to it, so don't overcook it. Sauté it in a little olive oil until it's tender but still has some bright green color.
- Use a creamy Alfredo sauce that you love: There are many different Alfredo sauce recipes out there, so choose one that you think you'll enjoy. You can use a store-bought sauce or make your own from scratch.
- Serve immediately: Chicken Zucchini Alfredo is best served immediately, while the chicken is still hot and the sauce is creamy. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Chicken Zucchini Alfredo is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chicken. The combination of tender chicken, sautéed zucchini, and creamy Alfredo sauce is sure to please everyone at the table.
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