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–+ servings

Zucchini Noodle Chicken Alfredo

A healthy twist on classic Alfredo, using zucchini noodles instead of pasta, combined with tender chicken and a creamy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Zucchini Noodles
  • 4 medium Zucchini Spiralized into noodles
Chicken
  • 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces
Alfredo Sauce
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese Grated
  • 2 tablespoons Butter
  • 2 cloves Garlic Minced
  • 1 teaspoon Salt To taste
  • 1 teaspoon Black Pepper To taste
Garnish
  • 2 tablespoons Fresh Parsley Chopped for garnish

Method
 

Prepare Zucchini Noodles
  1. Spiralize the zucchini using a spiralizer to create noodles.
  2. Set the zucchini noodles aside.
Cook Chicken
  1. In a skillet over medium heat, melt 1 tablespoon of butter.
  2. Add the chicken pieces and season with salt and pepper.
  3. Cook for about 5-7 minutes until the chicken is cooked through and no longer pink.
  4. Remove the chicken from the skillet and set aside.
Make Alfredo Sauce
  1. In the same skillet, add the remaining tablespoon of butter and minced garlic.
  2. Sauté for about 1 minute until fragrant.
  3. Pour in the heavy cream and bring to a simmer.
  4. Stir in the grated Parmesan cheese until melted and smooth.
  5. Season with additional salt and pepper to taste.
Combine Ingredients
  1. Add the cooked chicken back into the skillet with the Alfredo sauce.
  2. Toss in the zucchini noodles and cook for an additional 2-3 minutes until heated through.
  3. Remove from heat and garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 15gFiber: 2gSugar: 4g

Notes

For a lighter version, you can use half-and-half instead of heavy cream.

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