Zucchini Noodle Chicken Alfredo
A comforting, light dish that merges creamy Alfredo flavors with zucchini noodles for a satisfying meal.
Ingredients
Main Ingredients
- 3 medium zucchinis, ends trimmed Fresh zucchinis enhance the dish's quality.
- 2 pieces boneless skinless chicken breasts, thinly sliced Ensure even slicing for uniform cooking.
- 2 tablespoons butter Use unsalted butter for better control of seasoning.
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 3 cloves garlic, minced Adds a rich flavor to the sauce.
- 3.75 cups heavy cream This thickens the sauce.
- 1 cup shredded Parmesan cheese, plus extra for garnish Choose fresh grated for best results.
- 2 tablespoons fresh parsley, chopped, plus extra for garnish Adds freshness to the dish.
Instructions
Preparation
- Spiralize the zucchinis to create long strands and set aside.
Cooking the Chicken
- In a large skillet, melt the butter over medium heat.
- Add the sliced chicken breasts, seasoned with salt and pepper, and sauté until cooked through, about 5-7 minutes.
Making the Alfredo Sauce
- Sauté the minced garlic with the chicken until fragrant, about 1 minute.
- Pour in the heavy cream and stir to combine.
- Add the shredded Parmesan cheese and stir until melted and creamy.
Combine & Serve
- Gently toss in the zucchini noodles, coating in the sauce for 1-2 minutes until slightly softened.
- Sprinkle with chopped parsley and extra Parmesan for garnish.
Notes
For a lighter flavor, reduce the amount of cheese or add extra herbs. Store leftovers in an airtight container for up to three days, or freeze for two months.