Description
A creamy and delicious Zucchini Noodle Chicken Alfredo that is a healthier twist on the classic dish.
Ingredients
Scale
- 2 medium zucchinis, spiralized into noodles
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, mixing until the cheese has melted and the sauce is smooth.
- Add the spiralized zucchini noodles to the skillet and toss to coat them in the sauce. Cook for an additional 2-3 minutes until the noodles are tender but still slightly crisp.
- Return the cooked chicken to the skillet and mix well to combine. Adjust seasoning with more salt and pepper if needed.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or chicken broth.
- Add vegetables like spinach or bell peppers for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg