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.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
I love how this recipe feels a little fancy but comes together with pantry staples and garden veggies. It’s a skillet full of comfort, with a Southern heart and just a touch of lemon sunshine.
A Southern food classic
While Alfredo might not be born in the South, we’ve sure made it our own over the years. I remember Mama tossing summer squash into creamy pasta to stretch a meal and keep things fresh. This version uses zucchini, which grows like wildfire in most Southern gardens by late July.
I like using chicken thighs because they stay juicy and flavorful, soaking up all that creamy, cheesy sauce. A little lemon zest brings it all together, bright, bold, and just enough to cut through the richness. We’ve served this on busy weeknights and dressed it up for Sunday dinner; it’s simple, satisfying, and full of heart, embodying what Southern cooking is all about.
Ingredients
How to make Zucchini & Chicken Alfredo
Boil your pasta in salted water until just right, and save a bit of that water before draining. Sear the chicken in olive oil until golden, then toss in garlic and zucchini for a quick sauté. Pull it all from the pan, deglaze with lemon juice, and stir in the cream, Parmesan, and seasonings until smooth.
Mix everything back together with the pasta, and use the pasta water to loosen it if needed. Finish with fresh parsley and a sprinkle of lemon zest before serving.
Serving suggestions
This dish is best served hot and fresh out of the skillet. You can garnish with extra Parmesan or a little more parsley for color. Pair it with garlic bread, a crisp green salad, or roasted veggies for a full meal.
It’s great for weeknights but also feels special enough for guests. A glass of iced tea or chilled white wine brings everything together beautifully.
Storage tips
Let leftovers cool before storing them in an airtight container. Keep them in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or reserved pasta water to loosen the sauce.
Avoid microwaving too long or the sauce may separate. This dish doesn’t freeze well; enjoy it while it’s fresh.
Southern farewell
This Zucchini & Chicken Alfredo is creamy comfort with a Southern soul. It’s got everything you need, flavor, heart, and just a touch of summer brightness. It’s the kind of meal that brings folks together and keeps them at the table a little longer.
I hope it finds a place in your supper rotation, especially when zucchini’s in season and you’re craving something cozy. From my kitchen to yours, enjoy every bite.
Zucchini & Chicken Alfredo
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.
