Description
A creamy, low-carb twist on classic chicken Alfredo made with zucchini noodles, tender chicken, and a lightened-up garlic Parmesan sauce.
Ingredients
2 medium zucchinis, spiralized
2 chicken breasts, thinly sliced
1 tbsp olive oil
1 tbsp butter
3 garlic cloves, minced
¾ cup half-and-half or light cream
½ cup grated Parmesan cheese
½ tsp Italian seasoning
Salt and pepper to taste
1 tbsp chopped parsley
Instructions
Sprinkle salt on zucchini noodles and let sit 10 minutes; pat dry.
Heat olive oil and cook chicken until golden; set aside.
In the same skillet, melt butter and sauté garlic until fragrant.
Add cream and simmer gently, then whisk in Parmesan until smooth.
Add zucchini noodles and toss to coat; cook 1–2 minutes.
Return chicken to pan, top with parsley, and serve warm.
Notes
Don’t overcook the zucchini noodles they should stay slightly firm.
Add spinach or mushrooms for more veggies.
Store leftovers for up to 2 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 540
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 31
- Cholesterol: 90mg