Description
A delightful combination of zucchini noodles and creamy Alfredo sauce with tender chicken, perfect for a healthy comfort meal.
Ingredients
Scale
- 3 medium zucchinis, ends trimmed
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon 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 tablespoons fresh parsley, chopped, plus extra for garnish
Instructions
- Spiralize the zucchinis or use a julienne peeler to create long, thin noodles. Set aside.
- In a large skillet, melt the butter over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add a little more butter if needed and toss in the minced garlic. Sauté until fragrant, about 30 seconds. Pour in the heavy cream, stirring while it simmers. Gradually mix in the Parmesan cheese until it melts into a creamy sauce. Season with additional salt and pepper to taste.
- Add the zucchini noodles and cooked chicken back into the skillet. Toss everything together until the noodles are well coated in the Alfredo sauce and warmed through. Garnish with extra Parmesan and chopped parsley before serving.
Notes
Choose fresh zucchini for the best results and avoid overcooking the noodles to maintain their texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg