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Zucchini Noodle Chicken Alfredo

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A creamy and comforting twist on classic Alfredo, made with zucchini noodles and tender chicken. Perfect for a quick weeknight meal in under 30 minutes.

Ingredients

Scale
  • 3 medium zucchinis, ends trimmed
  • 2 tbsp butter
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 tsp kosher salt (plus more to taste)
  • 1 tsp freshly ground black pepper (plus more to taste)
  • 3 cloves garlic, minced
  • ¾ cup heavy cream (180 mL)
  • 1 cup shredded Parmesan cheese (110 g), plus extra for garnish
  • 2 tbsp fresh parsley, chopped, plus extra for garnish

Instructions

  1. Spiralize the zucchinis into noodles using a spiralizer or slice them thinly. Set aside.
  2. In a large skillet, melt the butter over medium heat. Season the chicken slices with salt and pepper. Add them to the skillet and cook for about 5-7 minutes, until golden brown and cooked through. Remove the chicken and set aside.
  3. In the same skillet, add the minced garlic and sauté for about 30 seconds. Pour in the heavy cream, stir, and bring to a simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth. Taste, and adjust with more salt and pepper if necessary.
  4. Return the cooked chicken to the skillet, along with the zucchini noodles. Toss everything together until the noodles are well coated and heated through. Serve immediately, garnished with additional Parmesan cheese and chopped parsley.

Notes

You can swap chicken for shrimp or mushrooms for a vegetarian version. Coconut cream can replace heavy cream for dairy-free options.

Nutrition

Find it online: https://topchoicerecipes.com/zucchini-noodle-chicken-alfredo/