Chicken Alfredo with Zucchini Noodles (Printable Version)
Tender chicken and spiralized zucchini tossed in a silky, creamy Parmesan sauce. Low-carb and gluten-free.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced thin
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 2 cloves garlic, minced
→ Dairy
04 - 1 cup heavy cream
05 - 1/2 cup freshly grated Parmesan cheese
06 - 2 tablespoons unsalted butter
→ Pantry Staples & Seasonings
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Extra grated Parmesan cheese for serving
# How to Make It:
01 - Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken slices and cook for 3 to 4 minutes per side until golden and cooked through. Transfer chicken to a plate.
03 - In the same skillet, add remaining olive oil and butter. Sauté minced garlic for 30 seconds until fragrant, scraping up any browned bits from the pan bottom.
04 - Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in Parmesan cheese for 2 to 3 minutes until smooth and thickened. Season with crushed red pepper flakes if desired.
05 - Add spiralized zucchini noodles to the sauce, tossing gently for 2 to 3 minutes until just tender but still crisp. Avoid overcooking to maintain texture.
06 - Return sliced chicken to the skillet and toss to coat evenly with sauce, warming through for 1 minute. Divide among serving plates.
07 - Garnish each serving with fresh parsley and additional grated Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The sauce clings to zucchini noodles in a way that feels indulgent while keeping things lighter than traditional pasta - my jeans thank me every time I make it.
- When the garlic hits that hot pan of butter and oil, the kitchen fills with an aroma that makes everyone wander in asking whats for dinner.
02 -
- Never cover the pan after adding zucchini noodles - the trapped steam will turn them to mush faster than you can say al dente.
- The sauce will continue to thicken as it stands, so serve immediately or your creamy Alfredo might become Alfredo pudding.
03 -
- After spiralizing your zucchini, gently press it between paper towels to remove excess moisture - this prevents a watery sauce that slides right off your fork.
- Keep a small cup of the starchy cooking water if using regular pasta instead of zoodles - a tablespoon or two helps the sauce cling better if its too thick.