Description
A lighter, veggie-rich take on classic Alfredo featuring tender chicken, spiralized zucchini noodles, and a silky creamy sauce—creamy comfort meets fresh nutrition.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 3 medium zucchini, spiralized into noodles
- 2 tbsp unsalted butter or olive oil
- 3 garlic cloves, minced
- 3/4 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tsp Italian seasoning or dried oregano
- 1 tbsp lemon juice or 1 tsp lemon zest (optional)
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
- Heat 1 tbsp butter or oil in a skillet over medium-high heat.
- Season chicken with salt, pepper, and Italian seasoning; cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- Add remaining butter or oil to the skillet, sauté garlic for about 30 seconds until fragrant.
- Pour in cream, bring to a gentle simmer, and whisk in Parmesan until smooth and silky.
- Season the sauce with salt, pepper, and lemon juice or zest.
- Add zucchini noodles, tossing to coat and cook for 2–3 minutes until warmed but still firm.
- Return chicken to the skillet, mix everything together, and add red pepper flakes if using.
- Remove from heat, garnish with fresh parsley or basil, and serve immediately.
Notes
- Swap chicken for shrimp and cook until pink for a seafood variation.
- Add additional veggies like mushrooms, spinach, or cherry tomatoes for more nutrition.
- Use coconut cream and nutritional yeast for a dairy-free sauce.
- Stir in a dollop of cream cheese for extra richness.
- Try fresh herbs like thyme, rosemary, or tarragon for a flavor twist.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
