Chicken Alfredo Zucchini Noodles Garlic (Printable Version)
Creamy garlic Alfredo sauce with tender chicken and spiralized zucchini noodles for a comforting meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, sliced into strips (approximately 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Zucchini Noodles
05 - 4 medium zucchinis, spiralized (approximately 1.54 lbs)
06 - 1/2 teaspoon salt
→ Alfredo Sauce
07 - 2 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream (240 ml)
10 - 1/2 cup grated Parmesan cheese (50 g)
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 1/4 teaspoon black pepper
13 - Salt, to taste
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Extra grated Parmesan cheese, for serving
# How to Make It:
01 - Season chicken strips with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate and cover to keep warm.
02 - Reduce heat to medium in the same skillet. Add butter and melt it. Add minced garlic and sauté for 1 minute until fragrant.
03 - Pour in heavy cream and stir to combine. Bring to a gentle simmer. Add Parmesan cheese, nutmeg if using, black pepper, and a pinch of salt. Stir continuously until the cheese melts and sauce thickens, about 3 to 4 minutes.
04 - Add the spiralized zucchini noodles to the sauce and toss gently to coat. Cook for 2 to 3 minutes until noodles are tender yet crisp.
05 - Return the cooked chicken to the skillet. Stir to combine with noodles and sauce. Warm through for 1 to 2 minutes.
06 - Plate the dish immediately, garnishing with chopped parsley and additional grated Parmesan cheese.
# Expert Insights:
01 -
- It tastes like a splurge but keeps you satisfied without the carb crash that comes with regular pasta.
- The whole thing comes together faster than you'd expect, and there's almost no cleanup if you use the same skillet for everything.
- It's creamy and luxurious but somehow lighter than the dish it's inspired by, so you won't feel weighed down after eating.
02 -
- Zucchini noodles release water as they cook, so don't leave this sitting around before serving or your creamy sauce becomes thin and sad. Serve it straight from the skillet.
- Don't skip patting the chicken dry before searing, wet chicken steams instead of browning and misses out on that golden, flavorful crust that makes everything taste better.
- If your sauce breaks or looks grainy, it usually means the heat was too high. Turn it down, add a splash of cold cream, and stir gently until it comes back together.
03 -
- If you want the sauce extra thick, dissolve a teaspoon of cornstarch in a tablespoon of cold water and stir it in during the last minute of simmering.
- Brown the chicken completely before moving on, rushing this step means you miss the flavor that comes from that golden crust, and the sauce won't taste as deep.
- Zucchini noodles are best served the moment they hit the plate, treating them like fresh pasta instead of something that can sit in the sauce.