why make this recipe
Zucchini Noodle Chicken Alfredo is a fantastic dish that brings creamy comfort food to the table while being light and healthy. By using zucchini noodles instead of traditional pasta, it reduces carbs and adds a serving of vegetables. This recipe is quick and easy to make, making it perfect for busy weeknights or a satisfying family dinner. Plus, it’s flavorful and packed with protein from the chicken.
how to make Zucchini Noodle Chicken Alfredo
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
Directions
Prepare the Zucchini Noodles
- Use a spiralizer or a vegetable peeler to turn the zucchinis into noodles.
- Place the zucchini noodles in a colander, sprinkle with salt, and let them sit for 15-20 minutes to drain excess moisture.
Cook the Chicken
- In a large skillet, melt the butter over medium heat.
- Add the thinly sliced chicken breasts to the skillet.
- Season with kosher salt and black pepper.
- Cook the chicken until it is golden brown and no longer pink inside, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Make the Alfredo Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and stir well.
- Gradually add the shredded Parmesan cheese, stirring until the cheese melts and the sauce is creamy.
Combine & Serve
- Return the cooked chicken to the skillet with the Alfredo sauce.
- Add the zucchini noodles and toss everything together until the noodles are well coated with the sauce.
- Cook for an additional 2-3 minutes until the noodles are warmed through. Serve immediately, topped with fresh parsley and extra Parmesan cheese.
how to serve Zucchini Noodle Chicken Alfredo
Serve this dish warm for the best flavor and texture. You can plate the chicken Alfredo with a sprinkle of chopped parsley and additional Parmesan cheese on top for a beautiful presentation. A side salad or garlic bread complements this meal well.
how to store Zucchini Noodle Chicken Alfredo
To store leftovers, place them in an airtight container and refrigerate. You can keep them for up to 3 days. It’s best to store the sauce and noodles separately if possible to retain the texture of the zucchini noodles.
tips to make Zucchini Noodle Chicken Alfredo
- To make the zucchini noodles more firm and less watery, make sure to salt them and let them drain before cooking.
- Adjust the amount of garlic and cheese to suit your taste preferences.
- You can use different types of cheese, like mozzarella or a cheese blend, for a different flavor.
variation
For a twist on this recipe, try adding vegetables like bell peppers, spinach, or mushrooms. You can also replace the chicken with shrimp or tofu for a different protein option.
FAQs
1. Can I use store-bought zucchini noodles?
Yes, store-bought zucchini noodles can save time! Just make sure to check the package for any added ingredients.
2. Can I freeze leftover Zucchini Noodle Chicken Alfredo?
It’s not recommended to freeze this dish because the zucchini noodles can become mushy when thawed. It’s best enjoyed fresh.
3. Is this dish gluten-free?
Yes, Zucchini Noodle Chicken Alfredo is naturally gluten-free since it uses zucchini instead of traditional pasta.
