Description
This zucchini Alfredo is rich, creamy, and low-carb—featuring tender chicken, spiralized zucchini, and a garlic-Parmesan sauce. A lighter twist on the classic pasta favorite.
Ingredients
2 medium zucchini (or 3 small), spiralized into noodles
1 lb (450 g) boneless, skinless chicken breasts
1 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp unsalted butter
¾ cup heavy cream
1 cup (110 g) grated Parmesan cheese
1 tsp Italian seasoning
Salt and freshly ground black pepper, to taste
2 Tbsp fresh parsley, chopped
Instructions
Spiralize zucchini and place in a colander with a pinch of salt to drain for 10 minutes.
Season chicken with salt, pepper, and Italian seasoning. In a skillet over medium-high heat, heat olive oil and cook chicken for 8–10 minutes per side. Let rest, then slice.
In the same skillet, melt butter. Add garlic and sauté for 1 minute.
Stir in heavy cream and bring to a gentle boil. Reduce heat and whisk in Parmesan until smooth.
Add sliced chicken and zucchini noodles. Toss gently and cook for 2–3 minutes until warmed through.
Season to taste, garnish with parsley, and serve immediately.
Notes
Drain zucchini well to prevent a watery sauce.
Add mushrooms, spinach, or red pepper flakes for variety.
Swap chicken for shrimp or turkey as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
