Description
Enjoy a lighter take on classic Alfredo with zucchini noodles and tender chicken.
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chicken broth
- Salt and pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Spiralize the zucchinis into noodles. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Season with salt and pepper. Remove chicken from skillet and set aside.
- Add garlic to the skillet and cook until fragrant, about 1 minute.
- Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat and stir in Parmesan cheese until melted and smooth.
- Add the cooked chicken and zucchini noodles to the skillet. Toss to coat in the Alfredo sauce.
- Cook until zucchini noodles are tender-crisp, about 2-3 minutes.
- Serve immediately, garnished with fresh parsley, if desired.
Notes
- For a thicker sauce, simmer the Alfredo sauce for a few more minutes to reduce.
- You can add other vegetables like mushrooms or spinach.
- Adjust the amount of Parmesan cheese to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg