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Description
A creamy, low-carb twist on traditional Alfredo, this zucchini noodle chicken alfredo is perfect for keto lovers or anyone craving a lighter comfort dish.
Ingredients
3 medium zucchinis, ends trimmed
2 tbsp butter
2 boneless, skinless chicken breasts, thinly sliced
1 tsp kosher salt (plus more to taste)
1 tsp freshly ground black pepper (plus more to taste)
3 cloves garlic, minced
¾ cup heavy cream (180 mL)
1 cup shredded Parmesan cheese (110 g), plus extra for garnish
2 tbsp fresh parsley, chopped, plus extra for garnish
Instructions
1. Trim and slice zucchini into noodles using peeler or knife.
2. Salt zucchini noodles and let rest 10 minutes. Pat dry.
3. In a large skillet, sauté sliced chicken in butter with salt and pepper until cooked through.
4. Remove chicken and add minced garlic to the pan. Cook 1 minute.
5. Pour in heavy cream and simmer gently for 3–4 minutes.
6. Stir in Parmesan cheese and whisk until melted and smooth.
7. Return chicken to pan and stir to coat in sauce.
8. Add zucchini noodles and toss just until warmed through (1–2 minutes max).
9. Serve immediately with extra Parmesan and parsley.
Notes
Do not overcook zucchini noodles or they’ll become soggy.
Use fresh Parmesan for best flavor.
Store sauce and zucchini noodles separately for best leftovers.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American