Zucchini and Chicken Alfredo Zucchini and Chicken Alfredo

Zucchini and Chicken Alfredo | Food styling by David Grenier | Prop styling by Laura Branson Image by: Jodi Pudge

This pasta dinner is a fast treat for cool or rainy summer nights.  The rich, creamy sauce is lightened up with loads of lemon, thyme and zucchini.

  • Prep time 25 minutes
  • Total time 30 minutes
  • Portion size 6 servings



In large saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1⁄2 cup of the cooking liquid, drain.

Meanwhile, in large skillet, heat oil over medium heat. Add chicken and salt; cook, stirring occasionally, until browned, 3 to 4 minutes. Add zucchini; cook, stirring occasionally, until softened, about 2 minutes. Transfer to bowl; set aside.

In same skillet, add lemon juice to taste, cook, scraping up browned bits, for 1 to 2 minutes. Add Parmesan, cream, thyme and pepper; cook, stirring frequently, until slightly thickened, 3 to 4 minutes. Stir in pasta, chicken and zucchini. If needed, add reserved cooking liquid, 1 tbsp at a time, to loosen sauce. Stir in lemon zest. Serve immediately.

Tip from The Test Kitchen: To give this pasta a flavour boost, stir in half a teaspoon of hot pepper flakes and a couple of finely grated or pressed garlic cloves with the lemon juice.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 609 mg
  • Sugars 2 g
  • Protein 27 g
  • Calories 539
  • Total fat 25 g
  • Potassium 430 mg
  • Cholesterol 109 mg
  • Saturated fat 13 g
  • Total carbohydrate 51 g


  • Iron 22
  • Folate 75
  • Calcium 22
  • Vitamin A 24
  • Vitamin C 23
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Lunch & Dinner

Zucchini and Chicken Alfredo