Plenty of zucchini keeps the rich and creamy chicken Alfredo sauce from being too heavy. Whole wheat fettuccini completes this hearty meal.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
454 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Season chicken breast halves with kosher salt and black pepper.
Step 4
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.
Step 5
Whisk milk and flour together in a bowl.
Step 6
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.
Step 7
Toss pasta, chicken strips, zucchini, and parsley into sauce, adding reserved cooking water as needed if sauce is too thick.
Ingredients
1 tablespoon all-purpose flour
½ teaspoon kosher salt
1 cup cold milk
¾ cup grated Parmesan cheese
4 (4 ounce) skinless, boneless chicken breast halves
kosher salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil, divided
1 pinch red pepper flakes (Optional)
12 ounces whole wheat fettuccine
2 cloves garlic, minced and divided
2 zucchinis, halved lengthwise and cut into thin half moons
