pasta alfredo with chicken and veggies

i've got zucchini coming out my ears! i have one plant, ONE PLANT and i can't keep up with it! and since i am currently overrun, i find myself in the unenviable position of needing to use it. i'm working on some more inventive ways to use it, but i'm also relying on some old favorites. like this one:

alfredo sauce
1 tbs butter
1 clove garlic, chopped (the smaller the pieces, the stronger the flavor)
heavy cream
grated parmesan cheese

melt butter in a saucepan over medium heat. add garlic. allow garlic to steep in the butter for a minute or so, DO NOT brown. at this point, you may choose to remove the garlic pieces, or leave them in. add heavy cream. this is the body of your sauce, the amount that you add will determine how much sauce you ultimately have. without increasing the heat, whisk cheese into sauce and bring to a low boil. allow to bubble for 2 minutes, or until sauce reaches desired consistency.

i use this basic recipe and add in grilled chicken breast and sauted veggies. in this case that means zucchini, mushrooms, and tomatoes.