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A creamy pasta dish with zucchini, parsley, and lemon zest in a white bowl on a wooden plate. A fork rests on the bowl's rim, creating a fresh, appetizing look.

Zucchini & Chicken Alfredo

Zuzana Paar
Sometimes supper just needs to be creamy and comforting, and that’s exactly what you get with this Zucchini & Chicken Alfredo. It’s rich from the cream and Parmesan, brightened up with lemon, and features tender chicken thighs and pasta. The zucchini soaks up all the goodness and adds a soft bite that works perfectly in every forkful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main dishes
Cuisine American
Servings 6 Servings
Calories 543 kcal

Equipment

  • Large pot
  • Large Skillet
  • Cutting board
  • Sharp Knife
  • Measuring cups
  • Measuring Spoons
  • Wooden Spoon or Spatula
  • Colander
  • Small bowl for holding cooked chicken and veggies
  • Ladle or cup for reserving pasta water
  • Serving spoon or tongs

Ingredients
  

  • 12 ounces dry rigatoni
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken thighs sliced into 1/2-inch wide strips
  • 1/4 teaspoon salt
  • 2 cloves garlic minced
  • 2 small green zucchini thinly sliced into rounds
  • 2 teaspoons grated lemon zest
  • 2 to 3 tablespoons lemon juice
  • 1 cup grated Parmesan cheese
  • 1 cup heavy whipping cream 35%
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon black pepper ground

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions. Before draining, scoop out ½ cup of pasta water and set it aside.
  • Heat olive oil in a large skillet over medium heat. Add the sliced chicken thighs and season with salt. Cook for 3 to 4 minutes, stirring now and then, until lightly browned.
  • Add garlic and zucchini to the skillet. Cook for about 2 minutes, just until the zucchini begins to soften. Transfer the chicken and veggies to a bowl and set aside.
  • Pour lemon juice into the skillet and scrape up any browned bits with a wooden spoon. Simmer for 1 to 2 minutes to reduce slightly. Stir in cream, Parmesan cheese, parsley, and black pepper. Cook for 3 to 4 minutes, stirring often, until the sauce thickens.
  • Return the cooked pasta, chicken, and zucchini to the skillet. Stir to coat everything in the sauce. Add a splash of reserved pasta water if the sauce needs to loosen.
  • Sprinkle lemon zest over the top. Serve hot, garnished with more cheese or parsley if you like.

Nutrition

Serving: 1ServingCalories: 543kcalCarbohydrates: 49gProtein: 30gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 131mgSodium: 473mgPotassium: 699mgFiber: 3gSugar: 3gVitamin A: 1179IUVitamin C: 27mgCalcium: 212mgIron: 2mg

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.

Keyword chicken alfredo, creamy pasta, zucchini pasta
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