Description
This Zucchini Noodle Chicken Alfredo is a light and creamy low-carb twist on the classic Italian favorite. Tender chicken slices are cooked in a garlic-infused creamy Parmesan sauce and served over fresh zucchini noodles for a wholesome, comforting meal.
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
- Spiralize the zucchinis into noodles and set aside.
- In a large skillet, melt butter over medium heat. Add chicken slices, season with salt and pepper, and cook until golden and cooked through, about 5–6 minutes.
- Add minced garlic to the pan and sauté for 30 seconds until fragrant.
- Pour in heavy cream, stir, and bring to a gentle simmer. Add Parmesan cheese and stir until the sauce thickens.
- Toss zucchini noodles in the sauce and chicken until fully coated and warmed through, about 2–3 minutes. Do not overcook zucchini noodles.
- Garnish with fresh parsley and extra Parmesan before serving.
Notes
- For a richer flavor, add a pinch of nutmeg to the sauce.
- Serve immediately to prevent zucchini noodles from becoming watery.
- Optional: sprinkle red pepper flakes for a little heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian