Description
A delicious twist on the classic creamy pasta dish, this Zucchini Noodle Chicken Alfredo is lightened up with zucchini noodles, offering rich flavors without the carbs.
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
- 3/4 cup heavy cream
- 1 cup shredded Parmesan cheese (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
Instructions
- Prepare the zucchini noodles by spiralizing or slicing them into thin strips. Microwave for 1 to 2 minutes to soften slightly, then drain excess liquid.
- In a large skillet, melt butter over medium heat. Add sliced chicken, salt, pepper, and garlic. Cook for about 7 minutes until chicken is no longer pink and browned. Remove chicken from skillet.
- In the same skillet, add heavy cream to deglaze the pan. Stir in Parmesan cheese and parsley, bringing to a boil then reducing heat to simmer for 3 to 5 minutes until thickened. Return chicken to the pan and stir to coat.
- Toss zucchini noodles into the skillet with chicken and sauce, stirring to coat evenly. Serve immediately, garnished with extra Parmesan and parsley.
Notes
For a lower-fat version, substitute half-and-half for heavy cream. For a dairy-free option, use coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Zucchini Noodles, Chicken Alfredo, Healthy Pasta, Low Carb, Comfort Food