Creamy Summer Delight: Summer Squash Chicken Alfredo Recipe

Summer is the season of abundance, and nothing epitomizes that quite like the prolific growth of summer squash. While zucchini and yellow squash are delicious on their own, they can be easily incorporated into countless dishes, adding both flavor and nutrients. This Summer Squash Chicken Alfredo is a celebration of fresh, seasonal ingredients, offering a creamy, comforting, and surprisingly healthy twist on a classic pasta dish. It’s perfect for a weeknight dinner or a weekend gathering, guaranteed to be a crowd-pleaser. Get ready to experience the vibrant flavors of summer in every bite!

## Why You’ll Love This Recipe

* **Seasonal & Fresh:** This recipe highlights the best of summer produce. The summer squash adds a subtle sweetness and delicate texture that complements the richness of the Alfredo sauce.
* **Healthy-ish Comfort Food:** We’ve lightened up the traditional Alfredo sauce without sacrificing flavor, making it a dish you can enjoy without feeling overly guilty. The addition of chicken provides lean protein, and the squash adds valuable vitamins and minerals.
* **Easy to Make:** This recipe is surprisingly simple and straightforward, perfect for busy weeknights. Most of the ingredients are pantry staples, and the cooking process is quick and efficient.
* **Customizable:** Feel free to adapt this recipe to your liking! Add other vegetables like bell peppers or spinach, swap out the chicken for shrimp or sausage, or use your favorite type of pasta.
* **Family-Friendly:** Even picky eaters will enjoy this creamy and delicious pasta dish. The mild flavor of the summer squash makes it a stealthy way to sneak in some extra vegetables.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. This recipe serves approximately 4-6 people.

* **Pasta:** 1 pound of your favorite pasta (fettuccine, linguine, or penne work well)
* **Chicken:** 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* **Summer Squash:** 2 medium summer squash (zucchini, yellow squash, or a combination), thinly sliced
* **Garlic:** 4 cloves, minced
* **Butter:** 4 tablespoons unsalted butter
* **All-Purpose Flour:** 3 tablespoons
* **Milk:** 2 cups whole milk (or a combination of milk and heavy cream for extra richness)
* **Parmesan Cheese:** 1 cup freshly grated Parmesan cheese, plus more for serving
* **Nutmeg:** 1/4 teaspoon ground nutmeg
* **Olive Oil:** 2 tablespoons
* **Salt and Pepper:** To taste
* **Fresh Parsley:** Chopped, for garnish (optional)
* **Red Pepper Flakes:** For a touch of heat (optional)

## Detailed Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create a delicious and satisfying Summer Squash Chicken Alfredo.

**Step 1: Cook the Pasta**

* Bring a large pot of salted water to a boil. Adding salt to the water not only seasons the pasta but also helps it cook evenly.
* Add the pasta to the boiling water and cook according to package directions until al dente. Al dente means “to the tooth” in Italian; the pasta should be firm to the bite, not mushy. Overcooked pasta will become sticky and less enjoyable.
* Once the pasta is cooked, drain it in a colander, reserving about 1 cup of the pasta water. The starchy pasta water can be used to adjust the consistency of the sauce later on.
* Set the drained pasta aside while you prepare the chicken and sauce.

**Step 2: Prepare the Chicken**

* In a large skillet or frying pan, heat the olive oil over medium-high heat. Make sure the pan is hot before adding the chicken to get a good sear.
* Season the chicken pieces with salt and pepper. You can also add other seasonings like garlic powder, onion powder, or paprika for extra flavor.
* Add the chicken to the hot skillet and cook until it is cooked through and browned on all sides. The internal temperature of the chicken should reach 165°F (74°C).
* Remove the chicken from the skillet and set it aside.

**Step 3: Sauté the Summer Squash and Garlic**

* In the same skillet, add the butter. Let it melt over medium heat.
* Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
* Add the sliced summer squash to the skillet and cook for about 5-7 minutes, or until it is tender-crisp. You want the squash to be cooked through but still have a bit of bite. If the squash starts to brown too quickly, reduce the heat slightly.
* Remove the summer squash and garlic from the skillet and set aside.

**Step 4: Make the Alfredo Sauce**

* In the same skillet, melt the remaining butter over medium heat.
* Whisk in the all-purpose flour and cook for about 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the sauce. Be sure to cook the roux long enough to remove the raw flour taste, but don’t let it burn.
* Slowly pour in the milk, whisking continuously to prevent lumps from forming. Add the milk in a slow, steady stream to ensure a smooth sauce.
* Bring the sauce to a simmer, stirring occasionally, and let it cook for about 5-7 minutes, or until it has thickened slightly.
* Remove the skillet from the heat and stir in the grated Parmesan cheese and nutmeg. The Parmesan cheese will melt into the sauce, adding a rich, salty flavor and further thickening it.
* Season the Alfredo sauce with salt and pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.

**Step 5: Combine Everything and Serve**

* Add the cooked chicken and sautéed summer squash to the Alfredo sauce and stir to combine.
* Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
* Garnish with fresh parsley (if using) and a sprinkle of red pepper flakes (if using).
* Serve immediately, with extra grated Parmesan cheese on the side.

## Tips for Success

* **Don’t Overcook the Pasta:** Overcooked pasta will become mushy and won’t hold the sauce well. Aim for al dente.
* **Use Freshly Grated Parmesan Cheese:** Pre-shredded Parmesan cheese often contains cellulose, which can prevent it from melting smoothly into the sauce. Freshly grated Parmesan cheese will give you the best flavor and texture.
* **Adjust the Consistency of the Sauce:** If the sauce is too thick, add a little of the reserved pasta water to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
* **Don’t Burn the Garlic:** Burnt garlic can ruin the flavor of the entire dish. Keep a close eye on the garlic while it’s sautéing and remove it from the heat if it starts to brown too quickly.
* **Season to Taste:** Taste the sauce frequently and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or other spices to suit your preferences.
* **Serve Immediately:** Alfredo sauce is best served immediately, as it can thicken as it cools. If you need to make it ahead of time, reheat it gently over low heat, adding a little milk or cream to thin it out.

## Variations and Substitutions

This recipe is a great starting point, but feel free to get creative and customize it to your liking. Here are a few ideas:

* **Add Other Vegetables:** Bell peppers, spinach, mushrooms, and asparagus are all delicious additions to this dish.
* **Swap Out the Protein:** Shrimp, sausage, or tofu can be used in place of chicken.
* **Use a Different Type of Pasta:** Penne, rotini, or fusilli would all work well in this recipe.
* **Make it Vegetarian:** Omit the chicken and add more vegetables to make this a vegetarian dish. You could also add chickpeas or white beans for extra protein.
* **Add Herbs:** Fresh basil, oregano, or thyme would all add a delicious flavor to the sauce.
* **Make it Spicy:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Use Different Cheese:** Try using a combination of Parmesan and Romano cheese, or add a little Gruyere or Fontina for a richer flavor.
* **Lighten it Up:** Use skim milk or almond milk in place of whole milk, and reduce the amount of butter and Parmesan cheese.

## Serving Suggestions

This Summer Squash Chicken Alfredo is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few suggestions:

* **Garlic Bread:** A classic pairing for pasta dishes.
* **Side Salad:** A simple green salad with a vinaigrette dressing will provide a refreshing contrast to the richness of the Alfredo sauce.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts would all be delicious alongside this dish.
* **Crusty Bread:** For soaking up the delicious sauce.
* **Wine:** A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, would pair well with this dish.

## Storage Instructions

* **Leftovers:** Store leftover Summer Squash Chicken Alfredo in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the pasta in the microwave or on the stovetop over low heat. Add a little milk or cream to thin out the sauce if it has thickened. Be careful not to overheat the pasta, as it can become mushy.
* **Freezing:** Freezing Alfredo sauce is generally not recommended, as the sauce can separate and become grainy when thawed. However, if you must freeze it, do so in an airtight container and thaw it slowly in the refrigerator. Reheat it gently over low heat, whisking constantly, and add a little milk or cream to restore its consistency.

## Nutritional Information (Approximate)

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

* Calories: 600-800 per serving
* Protein: 40-50 grams
* Fat: 30-40 grams
* Carbohydrates: 50-60 grams

## Enjoy Your Delicious Summer Squash Chicken Alfredo!

This recipe is a delightful way to celebrate the flavors of summer and enjoy a comforting and satisfying meal. With its creamy sauce, tender chicken, and vibrant summer squash, it’s sure to become a family favorite. Don’t be afraid to experiment with different variations and substitutions to create your own unique version of this classic dish. Happy cooking!

## Recipe Card

**Summer Squash Chicken Alfredo**

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 4-6

**Ingredients:**

* 1 pound pasta (fettuccine, linguine, or penne)
* 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 medium summer squash (zucchini, yellow squash, or a combination), thinly sliced
* 4 cloves garlic, minced
* 4 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 2 cups milk (whole milk or combination of milk and heavy cream)
* 1 cup freshly grated Parmesan cheese, plus more for serving
* 1/4 teaspoon ground nutmeg
* 2 tablespoons olive oil
* Salt and pepper to taste
* Fresh parsley, chopped (optional)
* Red pepper flakes (optional)

**Instructions:**

1. Cook pasta according to package directions until al dente, reserving 1 cup pasta water. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until cooked through and browned, then set aside.
3. Melt butter in the same skillet over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant. Add summer squash and cook for 5-7 minutes, until tender-crisp. Remove squash and garlic and set aside.
4. Melt remaining butter in the skillet. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in milk, whisking to prevent lumps. Bring to a simmer and cook for 5-7 minutes, until thickened.
5. Remove from heat and stir in Parmesan cheese and nutmeg. Season with salt and pepper.
6. Add cooked chicken and sautéed summer squash to the sauce and stir to combine.
7. Add cooked pasta to the skillet and toss to coat evenly with the sauce. Add pasta water if needed to thin the sauce.
8. Garnish with fresh parsley and red pepper flakes (if using). Serve immediately with extra Parmesan cheese.

Enjoy!