Simple Chicken Zucchini Alfredo Pasta

Simple Chicken Zucchini Alfredo Pasta – creamy fettuccine Alfredo made with real butter, garlic, cream, freshly grated parmesan, and sautéed zucchini. It’s finished with grilled chicken and plenty of fresh basil—simple, summery, and so satisfying.

I know I talk a lot about how I grew up, but it’s such a big part of who I am—and so many of my food memories are rooted in childhood. Of course, I love trying new restaurants, exploring different cuisines, and drawing inspiration from my travels (France especially sparked something in me—I can’t wait to be back soon! And then Italy this winter too!).

But when it comes to summer recipes—the ones I find myself making again and again—they’re usually the super simple, easy, and always delicious kinds of dishes.

Fettuccine Alfredo was a staple for us growing up, and even now, both my mom and I will often order it when we’re out. My dad’s version has always been my base. It’s not a traditional Alfredo—he uses cream cheese and parmesan together to make it extra creamy, and honestly, it’s so good.

In the summer, I love giving it a fresh twist by adding thinly sliced zucchini or yellow squash—or a mix of both. Tomatoes usually steal the spotlight in summer pastas, but zucchini is such an underrated favorite. It pairs so nicely with the creamy sauce.

You’re going to love this one. It’s quick to make, cozy but light enough for summer, and if you double the grilled chicken, you’ll have leftovers for salads later in the week!

The Details

Ingredients

• chicken cutlets or chicken tenders
• Italian seasoning
• olive oil
• fettuccini – or any other long cut pasta. I ended up using pappardelle
• salted butter
• zucchini or yellow summer squash – or use a mix
• garlic
• dried oregano
• chili flakes
• cream cheese
• whole milk/heavy cream – or use half milk and half cream
• fresh parmesan cheese – use a block, grate it yourself, trust me, this makes a huge difference
• fresh basil or parsley – parsley is traditional, but I use basil

Special Tools

Honestly, nothing out of the ordinary here. Just a pot, a nice big skillet, and either a grill, or a grill pan!

Steps

Step 1: Cook the chicken

Start with the chicken—and keep it simple. Toss it with Italian seasoning, olive oil, black pepper, and a pinch of chili flakes if you want a little heat.

You can either grill or sear the chicken. I used a grill pan, which I love during the summer months for that extra flavor.

Step 2: Cook the pasta

Boil your favorite cut of pasta. For Alfredo, I love using longer noodles like fettuccine or linguine. Mafaldine (or Italian Pasta di Gragnano) is a fun option too! This time I used a simple dried pappardelle. Use whatever you love!

Step 3: Make the sauce

Start by melting butter in a large skillet. Add lots of thinly sliced zucchini, garlic, oregano, and a pinch of chili flakes.

Cook the zucchini until it softens and begins to caramelize—it should turn a pretty golden color. You can add more Italian seasoning if you’d like, but I love keeping it simple so the creamy sauce and zucchini really shine.

Step 4: Add the cheese

Add the cream cheese and let it slowly melt into the zucchini. Keep the heat low—you don’t want to burn the cheese or it may get clumpy.

Pour in the milk and/or cream (I like using one cup whole milk and one cup cream), then whisk in the parmesan until smooth and creamy.

Step 5: Toss the pasta and herbs

Add the cooked pasta and toss with the sauce and fresh basil or parsley. You can slice the chicken and toss it in with the pasta (which is how I usually serve it—it’s easiest!), or serve the chicken on the side. Either way works great.

Finish each bowl with a few fresh basil leaves and plenty of extra grated parmesan.

When you twirl the warm, buttery pasta into that creamy Alfredo sauce, it just melts in your mouth—especially with the sweet, golden zucchini. It’s not fancy, just really, really good.

Looking for other summer pasta? Try these weeknight favorites. 

Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

Antipasto Pasta Salad with Herby Parmesan Vinaigrette

One Pot Lemon Basil, Asparagus, and Sausage Pasta

20 minute lemon butter pasta with ricotta and spicy breadcrumbs

Lastly, if you make this Simple Chicken Zucchini Alfredo Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!