Zucchini Noodle Chicken Alfredo (Print View)
Chicken, zucchini noodles, and creamy Parmesan sauce combine for a lighter Alfredo favorite.
# What You'll Need:
→ Main
01 -
3 medium zucchinis, ends trimmed
02 -
2 tablespoons unsalted butter
03 -
2 boneless, skinless chicken breasts, thinly sliced
04 -
1 teaspoon kosher salt, plus more to taste
05 -
1 teaspoon freshly ground black pepper, plus more to taste
06 -
3 cloves garlic, minced
07 -
3/4 cup heavy cream
08 -
1 cup shredded Parmesan cheese, plus extra for garnish
09 -
2 tablespoons fresh parsley, chopped, plus extra for garnish
# Directions:
01 -
Use a spiralizer, mandoline, or vegetable peeler to cut the zucchini into thin noodle strands. Microwave noodles for 1 to 2 minutes until slightly tender, then drain any released liquid.
02 -
In a large pan over medium heat, melt the butter. Add sliced chicken, kosher salt, black pepper, and the minced garlic. Cook for about 7 minutes, stirring occasionally, until the chicken is fully cooked and garlic becomes fragrant. Transfer chicken to a plate and set aside.
03 -
In the same pan, pour in heavy cream, shredded Parmesan cheese, and chopped parsley. Stir to combine and bring to a boil, then reduce the heat and simmer for 3 to 5 minutes, allowing the sauce to thicken and reduce by half.
04 -
Return the cooked chicken and any accumulated juices to the pan. Toss to coat all pieces evenly in the Alfredo sauce. Adjust seasoning with additional salt and pepper as preferred.
05 -
Add the zucchini noodles to the pan and toss gently until thoroughly coated with sauce and heated through. Serve immediately, garnished with extra Parmesan cheese and chopped parsley as desired.
# Notes:
01 -
For best texture, do not overcook zucchini noodles to avoid excess moisture in the final dish.