Chicken and Zucchini Alfredo

Instructions

1. 1

   Cook the pasta according to package instructions until al dente, then drain and set aside.

2. 2

   While the pasta is cooking, dice the onion and slice the zucchini into half-moons.

3. 3

   In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant.

4. 4

   Add the sliced zucchini to the skillet and cook until tender, about 5 minutes.

5. 5

   Stir in the shredded rotisserie chicken and cook until heated through.

6. 6

   Lower the heat and pour in the heavy cream, bringing it to a gentle simmer.

7. 7

   Gradually add the grated Parmesan cheese, stirring until the cheese is melted and the sauce is creamy. Season with salt and black pepper to taste.

8. 8

   Add the cooked pasta to the skillet with the chicken and zucchini mixture, tossing to coat in the Alfredo sauce.

9. 9

   Serve hot, garnished with additional Parmesan cheese if desired.