Zucchini Noodle Chicken Alfredo
A guilt-free twist on classic fettuccine Alfredo, using wholesome zucchini noodles and a creamy Parmesan sauce for a deliciously satisfying meal.
Ingrédients
Main Ingredients
- 2 medium zucchinis Spiralized into noodle-like strands
- 1 pound chicken breast, diced
- 1 cup heavy cream Can substitute with coconut cream for dairy-free version
- 1/2 cup grated Parmesan cheese Use good quality cheese for best flavor
- 2 tablespoons olive oil For sautéing
- 2 cloves garlic, minced Essential for flavor
- Salt to taste
- Pepper to taste
Optional Ingredients
- Crushed red pepper flakes For added spice
- Seasonal vegetables (bell peppers, spinach, etc.) For customization
Instructions
Preparation
- Spiralize the zucchinis to create noodle-like strands and set aside.
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about a minute until fragrant, being careful not to burn it.
- Add the diced chicken breast to the skillet, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
- Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.
- Add the grated Parmesan cheese to the simmering cream and stir continuously until melted and smoothly integrated.
- Carefully add the spiralized zucchini noodles to the skillet and gently toss them in the creamy sauce.
- Cook the noodles for another 2-3 minutes, just until heated through.
Serving
- Transfer the Zucchini Noodle Chicken Alfredo to serving plates, garnish with extra Parmesan if desired, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Use paper towels to absorb moisture if necessary.