Chicken Alfredo with Zucchini (Printable version)

Tender chicken and creamy Alfredo sauce tossed with fresh zucchini noodles for a flavorful, low-carb dish.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, sliced into strips
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Vegetables

04 - 4 medium zucchinis, spiralized into noodles
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley (optional, for garnish)

→ Alfredo Sauce

07 - 2 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup freshly grated Parmesan cheese
10 - 1/4 teaspoon nutmeg (optional)
11 - Salt and pepper, to taste

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper, then sauté for 5 to 7 minutes until golden and cooked through. Remove chicken and keep warm.
02 - Reduce heat to medium. Add butter and minced garlic to the skillet and sauté for 1 minute until fragrant.
03 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and nutmeg if using, cooking until smooth and slightly thickened, about 3 to 4 minutes. Season to taste with salt and pepper.
04 - Return chicken to the skillet and toss to coat evenly with the Alfredo sauce.
05 - Fold in zucchini noodles and gently toss for 2 to 3 minutes until just tender but still crisp to preserve texture. Avoid overcooking.
06 - Plate immediately, garnished with chopped parsley and additional Parmesan cheese if desired.

# Expert advice:

01 -
  • It tastes indulgent and completely satisfying, but your body will thank you the next day.
  • Thirty-five minutes from hungry to plated, which means weeknight dinners that feel fancy without the stress.
  • The zucchini noodles stay crisp if you time it right, giving you texture alongside all that silky cream.
02 -
  • Overcooked zucchini noodles turn into mush and release water that dilutes your beautiful sauce, so add them last and don't walk away.
  • Pre-shredded Parmesan will never give you the same silky sauce as freshly grated cheese, and this is one place where that shortcut actually matters.
03 -
  • Keep the heat at medium or medium-low when making the sauce so the cream doesn't break and separate into greasy, curdled pieces.
  • If your sauce ever looks thin or breaks, add a splash more Parmesan and a tablespoon of cream to bring it back together.

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