Description
A creamy and delicious zucchini noodle dish with tender chicken and rich Alfredo sauce.
Ingredients
Scale
- 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
- Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles.
- Microwave the zucchini noodles for 1-2 minutes, then drain any excess liquid.
- In a large pan over medium heat, melt the butter.
- Add the sliced chicken, salt, pepper, and minced garlic. Cook for about 7 minutes, or until the chicken is fully cooked and the garlic is fragrant.
- Remove the chicken from the pan and set aside.
- In the same pan, add the cream, Parmesan cheese, and chopped parsley. Stir well and bring to a boil, then simmer for 3-5 minutes until the sauce thickens and reduces by half.
- Return the cooked chicken to the pan, stirring to coat in the sauce. Adjust seasoning with additional salt and pepper if needed.
- Toss the zucchini noodles into the pan with the chicken and sauce, stirring until well coated. Serve immediately, garnished with extra Parmesan and parsley if desired.
Notes
- For a lighter version, reduce the amount of cream and cheese.
- The dish can be made in advance; however, the zucchini noodles may release more water when stored.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg