Zucchini & Chicken Alfredo
Zucchini & Chicken Alfredo is a lighter take on classic Alfredo with tender chicken thighs, fresh zucchini, and rigatoni tossed in a creamy Parmesan sauce brightened with lemon. Ready in 30 minutes and perfect for weeknight dinners.
Ingredients
- 12 ounces dry rigatoni
- 1 tablespoon olive oil
- 4 chicken thighs boneless, skinless, sliced into ½-inch wide strips
- ¼ teaspoon salt
- 2 cloves garlic minced
- 2 small green zucchini thinly sliced into rounds
- 2 teaspoons lemon zest grated
- 2 to 3 tablespoons lemon juice
- 1 cup Parmesan cheese grated
- 1 cup heavy whipping cream 35%
- 2 tablespoons fresh parsley chopped
- ½ teaspoon ground black pepper
Instructions
- Cook rigatoni in a large pot of salted boiling water according to package directions. Before draining, reserve ½ cup of pasta water using a measuring cup or ladle. Drain pasta in a colander and set aside.
- While pasta cooks, heat olive oil in a large skillet or sauté pan over medium heat. Add sliced chicken thighs and sprinkle with salt. Cook, stirring occasionally with a wooden spoon or spatula, for 3 to 4 minutes until lightly browned and cooked through.
- Add minced garlic and sliced zucchini to the skillet. Sauté with a spatula for about 2 minutes, just until the zucchini starts to soften. Transfer chicken and zucchini to a bowl and set aside.
- Return the skillet to heat and pour in lemon juice. Use a wooden spoon to scrape up any browned bits from the pan. Simmer for 1 to 2 minutes until the liquid reduces slightly.
- Pour in heavy cream and stir in grated Parmesan cheese, chopped parsley, and black pepper using a whisk or wooden spoon. Cook, stirring frequently with a silicone spatula, for 3 to 4 minutes until the sauce begins to thicken.
- Return cooked rigatoni, chicken, and zucchini to the skillet. Use tongs or a large spoon to toss everything together until coated in sauce. Add reserved pasta water if the sauce needs loosening.
- Remove from heat and grate lemon zest over the pasta using a microplane grater or zester. Toss once more to distribute.
- Serve immediately in pasta bowls, garnished with extra parsley or Parmesan if desired.
Notes
Chef Jenn's Tips
- Salt the zucchini lightly and pat it dry before cooking to remove excess moisture so the Alfredo sauce stays creamy, not watery.
- Use freshly grated Parmesan cheese for the smoothest sauce; pre-shredded cheese doesn’t melt as cleanly.
- Cook the chicken just until done, then remove it from the pan and add it back at the end to keep it juicy.
- Keep the heat low when adding the cream and cheese to prevent the sauce from breaking or turning grainy.
Nutrition
Serving: 0.5gCalories: 910kcalCarbohydrates: 70gProtein: 41gFat: 52gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 195mgSodium: 660mgPotassium: 685mgFiber: 4gSugar: 6gVitamin A: 1447IUVitamin C: 18mgCalcium: 380mgIron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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