Chicken Zucchini Alfredo Pasta: Cooking With Courtney

From Feed the Soul Blog:

Zucchini is so bountiful this time of year, and I can’t get enough of it. I’m a sucker for all zucchini recipes, from raw zucchini noodles to fried zucchini. And my recipe for zucchini bread muffins with chocolate chips isn’t so bad either!

So in honor of zucchini recipe season, I thought I’d share this beginner-friendly, cheesy, creamy, garlicky chicken zucchini alfredo rosemary. It’s easy on the dishwasher — you only need a pot for boiling water and a large skillet for the rest — which makes cleanup easy. This zucchini recipe is comforting and cozy, but not so heavy that you can’t go back for seconds!

This alfredo sauce is made with whole milk and parmesan because I like to share recipes that I would be able to throw together with relative ease on a weeknight. It’s creamy, but much lighter than your typical alfredo sauce with lots of heavy cream.

Skip to the full recipe.

On your average day, I’m just not interested in a super thick, rich cream sauce. But if you want your alfredo to be the traditional, ultra-decadent, opaque white alfredo sauce, swap the milk for heavy cream. The dish will probably even come together faster since less liquid will have to cook off of the sauce before serving. Milk has a much thinner consistency than cream.

If you wanted to cut back on the dairy in this dish, you could substitute the whole milk for full-fat, canned coconut milk. Nutritional yeast can mimic some of the parmesan flavors in this dish, but it won’t be a perfect match.

And of course, if you want to make it vegetarian, feel free to skip the chicken!

Get the complete recipe, including ingredients, instructions, tips and more photos, at feedthesoulblog.com.

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