Savor a rich creamy sauce in this delightful zucchini noodle alfredo with chicken Perfect for a quick healthy meal thats full of flavor 153 chars
Ingredients
Scale
2 medium zucchinis, spiralized into noodles
1 pound chicken breast, thinly sliced
1 cup heavy cream (or half-and-half for a lighter option)
1 cup grated Parmesan cheese (plus more for garnish)
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Substitutions: You can use cashew cream for a dairy-free alternative.
Substitutions: If you prefer a vegetarian version, replace chicken with sautéed mushrooms or chickpeas.
Instructions
Start by spiralizing the zucchinis into noodles. If you don’t have a spiralizer, a peeler can work as well to create thin strips. Set aside while you prepare the chicken.
In a large skillet, heat the olive oil over medium-high heat. Season the sliced chicken breast with salt and pepper. Add the chicken to the skillet and sauté for about 6-7 minutes until golden brown and cooked through. Make sure to stir occasionally for even cooking. Once done, remove from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy. If the mixture is too thick, add a splash of chicken broth or water.
Add the zucchini noodles and cooked chicken back into the skillet. Toss gently to coat the noodles and chicken in the Alfredo sauce. Cook for an additional 2-3 minutes.
Remove the skillet from the heat and garnish with fresh parsley and more Parmesan cheese if desired. Serve immediately while hot.
Notes
A healthy and delicious Creamy Zucchini Noodle Alfredo with Chicken, perfect for incorporating more vegetables into your meals.
