Description
A lighter twist on chicken Alfredo using zucchini noodles (zoodles) for a creamy, satisfying meal that’s low-carb yet rich in flavor.
Ingredients
- 2 medium zucchini, spiralized (~4 cups zoodles)
- 2 boneless, skinless chicken breasts (~12 oz), cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon dried Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken pieces dry, season with salt, pepper, and Italian seasoning.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add remaining olive oil. Sauté garlic until fragrant, about 30 seconds.
- Add heavy cream and cream cheese; stir until cream cheese melts and mixture begins to simmer gently.
- Stir in Parmesan cheese until smooth; season to taste with salt and pepper.
- Add zucchini noodles and toss gently to coat. Cook for 2–3 minutes, just until zoodles are slightly tender but still hold shape.
- Return chicken to the skillet; toss to combine and heat through.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Notes
- Do not overcook zoodles to avoid sogginess.
- Swap heavy cream for half-and-half for a slightly lighter sauce.
- Add crushed red pepper flakes for heat.
- Use pre-cooked rotisserie chicken for a quick shortcut.
- To increase vegetables, toss in spinach or steamed broccoli at end.