Summer Squash Chicken Alfredo Recipe

In this recipe, chicken, zucchini, and yellow squash are served over pasta with an Alfredo sauce, sprinkled with bacon, sun-dried tomatoes, and almonds.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 436 Calories

Ingredients

• 1 tablespoon vegetable oil
• 6 slices bacon
• 1 small yellow squash, sliced
• 1 small zucchini, sliced
• 2 skinless, boneless chicken breast halves
• 2 tablespoons garlic, minced
• 1 (8 ounce) package uncooked rigatoni pasta
• 3 tablespoons Parmesan cheese
• 1 cup Alfredo sauce
• 6 sun-dried tomatoes, softened and chopped
• 0.25 cup milk
• 0.25 cup sliced almonds

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Step 2

Place chicken in the prepared baking dish; coat with garlic. Bake in the preheated oven until juices run clear and an instant-read thermometer inserted into centers reads at least 165 degrees F (74 degrees C), about 25 minutes. Cool, then chop.

Step 3

Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.

Step 4

Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.

Step 5

Heat oil in a skillet over medium heat. Add zucchini and yellow squash; cook until tender and lightly browned. Combine Alfredo sauce and milk in a small bowl; set aside.

Step 6

Serve chicken over pasta; pour Alfredo sauce over top. Top with zucchini and squash; sprinkle with bacon, sun-dried tomatoes, almonds, and Parmesan cheese.