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Disgustingly Easy: Zucchini Noodle Chicken Alfredo 35′

Zucchini Noodle Chicken Alfredo
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Enjoy a lighter take on a classic comfort dish with this creamy, delicious zucchini noodle chicken alfredo. Make this easy zucchini noodle chicken alfredo for a low-carb meal.

Ingredients

Scale
  • 3 medium zucchinis, ends trimmed
  • 2 tbsp butter
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 tsp kosher salt (plus more to taste)
  • 1 tsp freshly ground black pepper (plus more to taste)
  • 3 cloves garlic, minced
  • ¾ cup heavy cream (180 mL)
  • 1 cup shredded Parmesan cheese (110 g), plus extra for garnish
  • 2 tbsp fresh parsley, chopped, plus extra for garnish

Instructions

  1. Prepare the Zucchini Noodles:Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles.
  2. Microwave for 1-2 minutes, then drain any excess liquid from the zucchini pasta.
  3. Cook the Chicken: In a large pan over medium heat, melt the butter.
  4. Add the sliced chicken, salt, pepper, and minced garlic.
  5. Cook for about 7 minutes, or until the chicken is fully cooked and the garlic is fragrant.
  6. Remove the chicken from the pan and set aside.
  7. Make the Alfredo Sauce: In the same pan, add the cream, Parmesan cheese, and chopped parsley.
  8. Stir well and bring to a boil, then simmer for 3-5 minutes until the sauce thickens and reduces by half.
  9. Return the cooked chicken to the pan, stirring to coat in the sauce.
  10. Adjust seasoning with additional salt and pepper if needed.
  11. Combine & Serve: Toss the zucchini noodles into the pan with the chicken and sauce, stirring until well coated.
  12. Serve immediately, garnished with extra Parmesan and parsley if desired.

Notes

  • For a richer sauce, use full-fat heavy cream.
  • Adjust the amount of Parmesan cheese to your preference.
  • Add other vegetables like mushrooms or spinach for extra nutrients.

Nutrition

Find it online: https://sarecipe.com/zucchini-noodle-chicken-alfredo/