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98% would make again

Zucchini Noodle Chicken Alfredo

featured in 7 Pasta Recipes For All Pasta Lovers
Gibran Rubio
Tasty Team
June 10, 2019
Zucchini Noodle Chicken Alfredo

Ingredients

for 2 servings

  • 3 zucchinis, ends trimmed
  • 2 tablespoons butter
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 cloves garlic, minced
  • ¾ cup cream (180 mL)
  • 1 cup shredded parmesan cheese (110 g), plus more for serving
  • 2 tablespoons fresh parsley, chopped, plus more for serving

Nutrition Info

  • Calories 1203
  • Fat 89g
  • Carbs 29g
  • Fiber 28g
  • Sugar 9g
  • Protein 85g

Estimated values based on one serving size.

Preparation

  1. Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
  2. Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
  3. Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
  4. Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
  5. Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
  6. Enjoy!

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Zucchini Noodle Chicken Alfredo