I love summertime – and one of the main reasons is the all of the fresh, farmers market style produce! My family loves summer squash – they’re some of the few vegetables that everyone will eat and enjoy. So, I add them to this classic Alfredo recipe.
One of my good friends gave everyone a few recipes at her bridal shower a few years ago and one of them was an easy, delicious Chicken Alfredo Recipe. But me being me, I had to make a few changes and add a few ingredients to make it my own. I have been making this classic pasta dish this way for a few years now, and every time I do, it’s huge hit and EVERYONE asks for the recipe. So, I thought I’d share!
Most of the ingredients are pantry and fridge staples: pasta (you choose your favorite), parmesan, heavy cream, garlic, chicken, salt, pepper, nutmeg, white wine and butter. A special ingredient that I think makes this dish great is the white pepper. And, of course, you need that zucchini and yellow squash!
Start with boiling your water for your pasta. Salt it good. And when it’s boiling, before adding your pasta, salt it again. Did I mention you need to salt your water? Don’t be stingy.
While that’s heating, pour two cups of heavy cream in a small sauce pan. Add four pealed and smashed garlic cloves. If you want to be extra fancy, and you have it, add a parmesan rind in there, too. You won’t regret it. Heat over low to medium heat and allow to simmer while you prepare and cook the rest of the dish.
Chop your summer squash. I use at least one each zucchini and yellow squash. If I can, I add a second zucchini (three squash total). Dice your chicken breasts – about a pound (usually two).
Add two tablespoons of unsalted butter to your pan and melt over medium-high heat. Add your chicken and sprinkle with salt and white pepper.
When the chicken is browned on all sides, add your squash and sprinkle with salt. Season as you go, folks.
Cook until chicken is done and squash is starting to soften, about 6-8 minutes, stirring occasionally. With your pan still at medium-high heat, deglaze with white wine and allow to cook down for another 2-3 minutes. Reduce heat to low.
When your pasta is cooked to al dente (do not over cook it – it’s a crime), drain (lean over the sink and get a quick steam facial!) and let sit for a minute. Don’t rinse it!
Pour your heated heavy cream into the pan with your chicken and veggies, straining the garlic (and parmesan rind).
Sprinkle on your nutmeg and stir.
Add your parmesan cheese and stir to melt. Let simmer for a minute.
Pour your pasta into a serving dish.
When the parmesan is completely melted, pour your sauce over the pasta.
Sprinkle with freshly ground black pepper. Toss to coat and mix everything. Give your dish one last sprinkle of grated parmesan and serve!
Enjoy!
Chicken Alfredo with Summer Squash
Notes
You can add your own choice of vegetables, or just stick to chicken! Make this your own.
Ingredients
- 1 pound pasta
- 2 TB unsalted butter
- 1 pound boneless, skinless chicken breasts, diced
- 2-3 summer squash, diced
- 2 cups heavy cream
- 4 cloves garlic, smashed and peeled
- 1/3 cup white wine
- 1 cup shredded parmesan, plus more for serving
- Salt
- Pepper
- White pepper
- Ground nutmeg
Instructions
- Boil water and cook your pasta according to directions, to al dente. Don't over cook!
- Pour cream into small sauce pan, add your garlic (and parmesan rind if you want) and simmer over low-medium heat.
- Dice your squash and chicken.
- Add butter to a large pan and melt over medium-high heat. When melted, add your chicken and season with salt and white pepper to taste. When your chicken is browned on all sides, add your squash and sprinkle with salt to taste. Cook for 6-8 minutes, stirring occasionally, until chicken is done and veggies are starting to soften.
- Deglaze your pan, with heat still on medium-high, with white wine, scraping the bottom. Cook down for 2 minutes or so, then reduce heat to low.
- Pour your heavy cream into your pan, straining out the garlic. Sprinkle with nutmeg and stir to mix. Add your shredded parmesan and stir to melt.
- Drain your pasta. Do not rinse. Transfer to large serving dish.
- When your parmesan cheese is melted, pour your sauce over your pasta and sprinkle with freshly ground black pepper. Toss to combine.
- Sprinkle a bit of shredded parmesan cheese on top and serve!
