Description
A low-carb, flavorful twist on a classic pasta dish made with tender chicken and zucchini noodles tossed in a creamy Alfredo sauce.
Ingredients
Units
Scale
- 2 medium zucchini, spiralized into noodles
- 2 boneless, skinless chicken breasts, sliced
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 tsp Italian seasoning
- Fresh parsley, chopped (optional garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced chicken, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Add cooked chicken back to the skillet and stir to coat with the sauce.
- Add zucchini noodles and toss gently in the sauce for 2–3 minutes until just tender (do not overcook).
- Season with additional salt and pepper to taste, garnish with parsley, and serve immediately.
Notes
- Do not overcook zoodles to avoid sogginess.
- You can use pre-cooked or rotisserie chicken for convenience.
- Try adding mushrooms or spinach for extra veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 410mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg