Easy Chicken Alfredo With Zoodles

Easy Chicken Alfredo with Zoodles

This recipe is a delicious and healthy twist on classic chicken alfredo, using zucchini noodles (zoodles) instead of pasta. It’s perfect for a quick and satisfying weeknight meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 zucchini (medium)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup low-sodium chicken broth
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Cook the Chicken: Slice the chicken breasts into thin strips. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and Italian seasoning. Add the chicken to the pan and cook for 5-7 minutes per side, or until cooked through. Remove the chicken from the pan and set aside.
2. Spiralize the Zucchini: While the chicken cooks, spiralize the zucchini using a spiralizer or julienne peeler.
3. Make the Sauce: In the same skillet used to cook the chicken, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and cook for 30 seconds, or until fragrant. Stir in the chicken broth, heavy cream, and Parmesan cheese. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened. Season with salt and pepper, to taste.
4. Combine and Serve: Add the zoodles to the pan with the sauce and toss to coat. Cook for 1-2 minutes, or until the zoodles are softened slightly (be careful not to overcook). Add the cooked chicken back to the pan and stir to heat through.
5. Serve: Plate the chicken alfredo with zoodles and garnish with additional Parmesan cheese, if desired.

Tips:

• To save time, you can use pre-spiralized zucchini noodles from the grocery store.
• If you don’t have a spiralizer, you can julienne the zucchini with a knife.
• For a richer sauce, you can use full-fat cream cheese instead of heavy cream.
• If you prefer a thicker sauce, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon of water) to the sauce while it simmers.
• Add a pinch of red pepper flakes to the sauce for a bit of spice.
• This dish is also delicious with other vegetables, such as broccoli florets or cherry tomatoes. Simply add them to the pan with the zoodles and cook until tender-crisp.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat until warmed through.