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Transform traditional fettuccine alfredo into a low-carb delight with this Creamy Chicken Alfredo Zoodles recipe. Made with zucchini noodles, succulent chicken, and a luxurious Parmesan cream sauce, it's the perfect blend of flavor and convenience.
5 minutes
10 minutes
Ingredients:
2 large Zucchini
1 pound Chicken breast
1 cup Heavy cream
2 cloves Garlic
1 cup Parmesan cheese
To taste Salt
To taste Pepper
Instructions:
- Slice zucchinis lengthwise into thin 'noodles' using a spiralizer. Cook in boiling salted water for 2 minutes, then drain and set aside.
- Season chicken breast with salt and pepper. Cook in a pan over medium heat until fully cooked and no longer pink inside, about 7-10 minutes depending on thickness.
- In the same pan, add garlic and sauté for 30 seconds. Pour in heavy cream and let it simmer for 2-3 minutes until slightly thickened.
- Add cooked chicken to the cream mixture and stir to coat. Season with additional salt and pepper if needed.
- Stir in grated Parmesan cheese until melted and creamy.
- Toss zoodles with the creamy chicken mixture until well combined.
