Chicken Alfredo with Zucchini (Printable version)
Tender chicken and creamy Alfredo sauce served over crisp zucchini noodles for a light meal.
# What you 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 zucchini, 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 freshly ground black pepper, to taste
# How To:
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. Transfer to a plate and cover to keep warm.
02 - Reduce skillet heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and nutmeg, whisking until smooth and thickened, about 3 to 4 minutes. Season with salt and pepper.
04 - Return chicken to the skillet and toss to coat evenly with the Alfredo sauce.
05 - Add spiralized zucchini noodles to the skillet and gently toss for 2 to 3 minutes until just tender but still crisp. Avoid overcooking.
06 - Serve immediately, garnished with chopped parsley and extra Parmesan cheese if desired.
# Expert Advice:
01 -
- It's the rare dish that feels decadent while keeping you satisfied and energized afterward.
- You'll have dinner on the table in under 40 minutes, which means weeknight cooking actually becomes doable.
- The zucchini noodles soak up every drop of that silky sauce, making each bite taste like you've treated yourself without any of the guilt.
02 -
- Overcooking the zucchini noodles for even a minute too long will turn them into mush that releases water and dilutes your beautiful sauce.
- Grating your own Parmesan is genuinely non-negotiable here; the pre-grated stuff just won't give you that silky sauce texture you're after.
03 -
- If your sauce breaks or looks separated, whisk in a splash of pasta water (or regular water) off heat—it'll come back together silky and smooth.
- Slice your chicken breasts on a slight bias so they cook faster and have more surface area for browning, which means more of that delicious golden crust.