Easy Chicken Alfredo with Zoodles
A delicious twist on the classic Chicken Alfredo, this recipe uses spiralized zucchini instead of pasta for a healthier option without sacrificing flavor.
Ingredients
Main Ingredients
- 2 medium zucchini (spiralized into zoodles)
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste salt and pepper
- for garnish fresh parsley
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper. Cook them in the skillet until golden and cooked through, about 6-7 minutes per side. Remove them from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant.
- Pour in the heavy cream and Parmesan cheese, stirring until the cheese is melted and the sauce becomes smooth.
- Add the spiralized zucchini to the skillet and toss to coat in the sauce, cooking for 2-3 minutes until slightly softened.
- Slice the cooked chicken and place it atop the zoodles.
- Garnish with fresh parsley and serve immediately.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the zoodles. For a twist, add sautéed mushrooms, sun-dried tomatoes, or fresh spinach.