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Chicken Alfredo Zucchini Noodles: A Delicious & Healthy Recipe

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Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 4 medium zucchini, ends trimmed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped
  • Red pepper flakes

Instructions

  1. Prepare the Chicken Breasts: Place each chicken breast between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/2 inch thick.
  2. Season the Chicken: In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture all over the chicken breasts.
  3. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the skillet. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165u00b0F (74u00b0C).
  4. Rest and Slice the Chicken: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing. Slice the chicken breasts into thin strips or bite-sized pieces.
  5. Prepare the Zucchini: Wash and dry the zucchini. Trim off the ends. Use a spiralizer, vegetable peeler, or mandoline to create the zucchini noodles.
  6. Cook the Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, or until fragrant.
  7. Sautu00e9 the Zucchini Noodles: Add the zucchini noodles to the skillet and toss to coat them with the garlic-infused oil. Sautu00e9 for about 3-5 minutes, or until the zucchini noodles are tender-crisp.
  8. Season the Zucchini Noodles: Season the zucchini noodles with salt and pepper to taste. Toss to combine.
  9. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
  10. Sautu00e9 the Garlic: Add the minced garlic to the melted butter and cook for about 30 seconds, or until fragrant.
  11. Add the Cream: Pour in the heavy cream and bring to a simmer, stirring occasionally.
  12. Simmer and Thicken: Reduce the heat to low and simmer for about 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
  13. Add the Parmesan Cheese: Remove the saucepan from the heat and stir in the grated Parmesan cheese and nutmeg. Stir until the cheese is melted and the sauce is smooth and creamy.
  14. Season the Sauce: Season the Alfredo sauce with salt and pepper to taste. Adjust the seasoning as needed.
  15. Combine the Ingredients: Add the cooked zucchini noodles and sliced chicken to the saucepan with the Alfredo sauce. Toss gently to coat everything evenly.
  16. Heat Through: Return the saucepan to low heat and cook for a minute or two, or until everything is heated through.
  17. Serve: Serve the Chicken Alfredo Zucchini Noodles immediately. Garnish with fresh parsley and extra Parmesan cheese, if desired. A sprinkle of red pepper flakes adds a nice touch of heat.

Find it online: https://thecookingjournal.com/zucchini-noodle-chicken-alfredo/