Description
Indulge in a lighter version of a classic favorite with this creamy Zucchini Noodle Chicken Alfredo. This dish transforms traditional pasta into a healthy delight by swapping noodles for zucchini, making it an excellent low-carb option without sacrificing flavor. Perfect for busy weeknights, meal prep, or impressing guests, this recipe boasts rich flavors and a creamy sauce that envelops tender chicken and fresh veggies. In just 35 minutes, you can create a satisfying meal thatβs not only delicious but also versatile enough to adapt to your dietary needs.
Ingredients
- 3 medium zucchinis
- 2 tbsp butter
- 3 cloves garlic
- ΒΎ cup heavy cream
- 1 cup shredded Parmesan cheese
- 2 boneless, skinless chicken breasts
- Kosher salt and black pepper
- Fresh parsley for garnish
Instructions
- Use a spiralizer to turn the zucchinis into noodles. Sprinkle with salt and let sit in a colander for 10 minutes to remove excess moisture.
- In a large skillet, melt butter over medium heat. Add sliced chicken, season with salt and pepper, and cook until golden brown (5-7 minutes). Remove and set aside.
- In the same skillet, sautΓ© minced garlic for 1 minute until fragrant.
- Pour in heavy cream, bring to a simmer, and stir in Parmesan cheese until melted and smooth.
- Add cooked chicken back to the pan along with zucchini noodles. Toss gently until noodles are coated in sauce and heated through (2-3 minutes).
- Serve garnished with additional Parmesan and chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: SautΓ©ing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 482
- Sugar: 3g
- Sodium: 592mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 124mg
Keywords: Feel free to add your favorite vegetables or spices for extra flavor. To make it dairy-free, substitute heavy cream with coconut milk and use nutritional yeast instead of cheese.