Zucchini Noodle Chicken Alfredo
Enjoy a lighter take on a classic comfort dish with this creamy, delicious zucchini noodle chicken alfredo.
Print Pin Servings: 2
Calories: 748kcal
Ingredients
- 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
Prepare the Zucchini Noodles:
- Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles.
- Microwave for 1-2 minutes, then drain any excess liquid.
Cook the Chicken:
- In a large pan over medium heat, melt the butter.
- Add the sliced chicken, salt, pepper, and minced garlic.
- Cook for about 7 minutes, or until the chicken is fully cooked and the garlic is fragrant.
- Remove the chicken from the pan and set aside.
Make the Alfredo Sauce:
- In the same pan, add the cream, Parmesan cheese, and chopped parsley.
- Stir well and bring to a boil, then simmer for 3-5 minutes until the sauce thickens and reduces by half.
- Return the cooked chicken to the pan, stirring to coat in the sauce.
- Adjust seasoning with additional salt and pepper if needed.
Combine & Serve:
- Toss the zucchini noodles into the pan with the chicken and sauce, stirring until well coated.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
Nutrition
Calories: 748kcal | Carbohydrates: 14g | Protein: 60g | Fat: 58g | Fiber: 3g | Sugar: 8g
