Description
A rich and comforting low-carb Alfredo made with tender chicken, fresh zucchini noodles, and a silky homemade cream sauce.
Ingredients
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4 medium zucchini (about 900 g / 2 lb), spiralized
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450 g / 1 lb boneless, skinless chicken breast, sliced
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30 g / 2 tablespoons butter
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15 ml / 1 tablespoon olive oil
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4 cloves garlic, minced
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240 ml / 1 cup heavy cream
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60 g / 2 oz cream cheese, softened
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75 g / ¾ cup grated Parmesan cheese
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5 g / 1 teaspoon salt
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2 g / ½ teaspoon black pepper
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3 g / 1 teaspoon Italian seasoning
Instructions
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Spiralize zucchini and set aside on paper towels with a light sprinkle of salt.
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Heat olive oil and half the butter in a skillet. Cook chicken with seasoning until golden and cooked through. Remove and set aside.
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Add remaining butter and garlic to the skillet. Cook briefly, then add heavy cream and cream cheese, stirring until smooth.
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Stir in Parmesan cheese until sauce thickens.
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Return chicken to the pan and coat with sauce.
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Add zucchini noodles and cook for 2–3 minutes until tender. Serve immediately.
Notes
For best results, avoid overcooking zucchini noodles. Serve immediately for the creamiest texture. Leftover sauce and chicken can be stored separately and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes