Chicken Alfredo with Zucchini Noodles

Chicken Alfredo with Zucchini Noodles

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts, thinly sliced
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning (optional)

For the Zucchini Noodles:

• 4 medium-sized zucchini, spiralized into noodles
• Salt for sprinkling

For the Alfredo Sauce:

• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and white pepper to taste
• Nutmeg, a pinch (optional)

For Garnish:

• Fresh parsley, chopped
• Extra Parmesan cheese, grated

Instructions:

Prepare Chicken:

1. Season Chicken:
   • Season thinly sliced chicken breasts with salt, black pepper, and Italian seasoning (if using).
2. Cook Chicken:
   • In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the seasoned chicken slices and cook until browned and cooked through, about 3-4 minutes per side. Remove the cooked chicken from the skillet and set aside.

Prepare Zucchini Noodles:

3. Spiralize Zucchini:
   • Use a spiralizer to turn the zucchini into noodles. Sprinkle the zucchini noodles with salt and set them aside for about 15 minutes to release excess moisture.
4. Pat Dry Zucchini:
   • Pat the zucchini noodles dry with paper towels to remove the released moisture.

Make Alfredo Sauce:

5. Prepare Sauce:
   • In the same skillet, melt the unsalted butter over medium heat. Pour in the heavy cream, stirring constantly until it starts to simmer.
6. Add Parmesan Cheese:
   • Gradually add the grated Parmesan cheese, continuing to stir until the cheese is melted and the sauce is smooth.
7. Season:
   • Season the Alfredo sauce with salt, white pepper, and a pinch of nutmeg if desired. Adjust the seasoning to your taste.

Combine and Serve:

8. Combine Ingredients:
   • Add the cooked chicken slices and spiralized zucchini noodles to the Alfredo sauce in the skillet. Toss everything together until the noodles are coated in the sauce and the chicken is evenly distributed.
9. Heat Through:
   • Heat the mixture for an additional 2-3 minutes, allowing the zucchini noodles to warm through.
10. Garnish:
    • Garnish the Chicken Alfredo with Zucchini Noodles with chopped fresh parsley and extra grated Parmesan cheese.
11. Serve:
    • Serve hot, and enjoy this low-carb twist on classic Chicken Alfredo.

Note:

• Adjust the thickness of the Alfredo sauce by adding more or less heavy cream.
• Customize the dish by adding sautéed mushrooms or spinach for extra flavor and nutrition.
• For a lighter version, you can use a combination of half-and-half or milk instead of heavy cream.

This Chicken Alfredo with Zucchini Noodles is a delicious and keto-friendly alternative to traditional pasta dishes. It’s a creamy and satisfying meal that’s perfect for those looking for a low-carb option.

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