Chicken · Italian-American · 35 min
Chicken & Mushroom Alfredo over Zucchini Pasta
- 35 min
- 2–6 servings
- 634 kcal / serving
Creamy Alfredo with chicken, mushrooms, and zucchini noodles, finished with Parmesan for a comforting weeknight meal. The zucchini keeps it light while the chicken provides protein and the sauce clings to every bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ lbchicken breasts, boneless skinless
- 3 clovesgarlic
- 4 fl ozheavy whipping cream
- 2 ozParmesan cheese
- ¼ lbwhite mushrooms
- 2 mediumzucchini squash
From the pantry: black pepper, butter, unsalted, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · julienne peeler (optional) · measuring cups · measuring spoons · mixing bowls · stainless steel sauté pan · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast · zucchini
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 3 clovesgarlic
- ¼ lbwhite mushrooms
- 2 mediumzucchini squash
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
- 2 ozParmesan cheese
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| Parmesan cheese | 2 oz | 4 oz | 6 oz |
| white mushrooms | ¼ lb | ½ lb | ¾ lb |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the zucchini and mushrooms; trim the zucchini ends and julienne or peel into noodle-like strips, then transfer to a large bowl. Slice the mushrooms and set in a small bowl. Peel and mince the garlic and keep it aside.
- Heat a stainless skillet over medium heat.
- Slice the chicken halves to form thin fillets, then season both sides with salt and pepper.
- Melt butter in the pan and swirl to coat. Add the chicken and cook until both sides are golden and the center is cooked through, about 2–3 minutes per side; transfer the chicken to a plate.
- Coarsely grate ½ cup Parmesan and set aside.
- In the same pan, add a bit more butter if needed and cook the garlic just until fragrant, about 15–30 seconds. Add the mushrooms and sauté until softened, 2–3 minutes.
- Pour in the cream and bring to a gentle simmer. Stir in the grated cheese, along with salt and pepper to taste. Toss in the zucchini noodles and coat them evenly with the sauce.
- Slice the chicken crosswise on an angle. To serve, place a portion of zucchini Alfredo on each plate, top with chicken slices, and finish with a grind of fresh pepper.
Two tips
- Prep ahead by washing and prepping the zucchini, mushrooms, and garlic the night before to speed up assembly.
- Leftovers keep well in the fridge for 2 days; reheat gently in a pan with a splash of cream. For a lighter approach, substitute part of the cream with milk.
Nutrition per serving
- Calories
- 634 kcal
- Protein
- 41 g
- Carbs
- 12 g
- Fat
- 48 g
- Fiber
- 3 g
- Sodium
- 96 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.