Chicken Button Squash Alfredo

    1 hour 15 minutes

    The bright colours of the ingredients in this chicken alfredo make it very attractive in the bowl. Enjoy!

    104 people made this

    Serves: 6 

    • 2 skinless, boneless chicken breast halves
    • 2 tablespoons garlic, minced
    • 250g rigatoni pasta
    • 6 rashers bacon
    • 1 tablespoon vegetable oil
    • 1 small zucchini, sliced
    • 1 small button squash, sliced
    • 1 cup Alfredo sauce
    • 1/4 cup (65ml) milk
    • 6 sun-dried tomatoes, softened and chopped
    • 3 tablespoons Parmesan cheese
    • 1/4 cup sliced almonds

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Lightly grease a baking dish.
    2. Place the chicken in the prepared baking dish and coat with the garlic. Bake 25 minutes or until chicken juices run clear. Cool and chop.
    3. Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes until al dente and drain.
    4. Place bacon in a frypan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    5. Heat the oil in a frypan over medium heat and saute the zucchini and button squash until tender and lightly browned.
    6. In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese and almonds.

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    Reviews in English (109)


    What an amazing mixture of ingredients. I did not have sun dried tomatoes, but I used all of the other ingredients. I could really taste everything and it blended very well together. I felt like baking the chicken was not necessary and would heat up the house. So I cooked it on the stove top. I cooked the bacon first then I used the bacon grease to cook the chicken, (depending on how fatty your bacon is you might want to drain some of it off). Then while I chopped the chicken into small bite size pieces I cooked the zucchini and squash in the same pan. After cut, I put the chicken back in the pan. Once everything was cooked how I liked it, then I sprinkled evenly the parm cheese, nuts, and bacon on top, but did not stir in. It gives it a very pretty presentation. I coated the pasta with the Alfredo Sauce. I would put it on the plate, and put the chicken mixture on top. I rarely ever give something 5 stars, mostly because I ignore those reviews and look at the 2-4s, however this was too good to give a 4.  -  06 Jul 2009  (Review from Allrecipes USA and Canada)


    This was excellent! We have an abundance of summer squash from the garden and are getting a little tired of it so decided to try this for a little variety. I sauted the chopped garlic in oil for just a minute or two before adding the cubed the chicken and squashes. Just before all were done I added about 1/2 cup slice mushrooms and the diced sun-dried tomatoes. I then tossed in the cooked hot pasta and the Alfredo sauce with milk along with 1/4 cup real bacon bits (instead of cooking and crumbling bacon) and heated everything through. I omitted the almonds and I added the Parmesan at the table because some don't like it. We loved this and with the changes I didn't dirty all the dishes in the kitchen. We'll definitely make again! Thanks!  -  14 Jul 2006  (Review from Allrecipes USA and Canada)


    Yum.To do a true review,I used all ingredients.I did throw in the zucchini while the chicken cooked on the stove top so that it would not be mushy just tender.While the chicken was still partially frozen I cubed it. I must admit that this recipe rocks.Even the non zucchini eater in the family gobbled it up.Full of flavor,great way to get zucchin into the little ones diet.Thanks again for the yummy recipe.Also would have been fine w/o almonds.  -  31 Jul 2008  (Review from Allrecipes USA and Canada)