Creamy Chicken Zucchini Alfredo
A creamy and flavorful chicken Alfredo made with zucchini noodles instead of pasta. This dish is light, packed with flavor, and a great way to enjoy a healthier version of the classic comfort food!
Ingredients
- 3 medium zucchinis ends trimmed
- 2 tablespoons butter
- 2 boneless skinless chicken breasts, thinly sliced
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- 3 cloves garlic minced
- ¾ cup heavy cream 180 mL
- 1 cup shredded Parmesan cheese 110 g, plus extra for garnish
- 2 tablespoons fresh parsley chopped, plus extra for garnish
Instructions
- Spiralize the zucchinis. Microwave for 1–2 minutes, then drain and pat dry.
- In a skillet, melt butter over medium heat. Add chicken, salt, pepper, and garlic.
- Cook for 7 minutes until chicken is fully cooked. Remove and set aside.
- In the same pan, add cream, Parmesan, and parsley.
- Stir and simmer for 3–5 minutes until thickened. Return chicken to the pan and stir.
- See full steps with tips & photos → https://mischacrossing.com/creamy-chicken-zucchini-alfredo/
Notes
- If you prefer a thicker sauce, add a little extra Parmesan cheese and simmer the sauce a few extra minutes.
- You can add other veggies like spinach or mushrooms for extra flavor and nutrition.