Zucchini Noodle Chicken Alfredo
A lighter take on chicken Alfredo, featuring zucchini noodles instead of traditional pasta, topped with a creamy Parmesan sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Spiralizing
- Cuisine: Italian
- Diet: Gluten-Free, Low-Carb
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
- Prepare the zucchini noodles using a spiralizer and set aside.
- In a large skillet, heat butter over medium heat, add the chicken, and season with salt and pepper. Cook until browned (5–7 minutes) and set aside.
- In the same skillet, add garlic and sauté for 30 seconds. Pour in heavy cream and stir.
- Gradually add Parmesan cheese, whisking until melted and sauce thickens (3–5 minutes).
- Add zucchini noodles and the cooked chicken to the sauce, mixing well. Cook for an additional 2–3 minutes until noodles soften slightly.
- Serve immediately, garnished with extra Parmesan and parsley.
Notes
Use a mandoline if you don’t have a spiralizer. Salting the zucchini helps draw out excess moisture. Rest the cooked chicken before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Find it online: https://sousviderecipe.com/zucchini-noodle-chicken-alfredo/