Zucchini Noodle Chicken Alfredo (Printable Version)
Tender chicken strips with spiralized zucchini and fresh vegetables in creamy Parmesan sauce.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into thin strips
→ Vegetables
02 - 4 medium zucchinis, spiralized into noodles
03 - 1 red bell pepper, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach leaves
06 - 1/2 cup frozen peas, thawed
→ Alfredo Sauce
07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp nutmeg (optional)
14 - Salt, to taste
→ Garnish
15 - 2 tbsp fresh parsley, chopped
16 - Additional Parmesan cheese, for serving
# Method:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken strips, season lightly with salt and pepper, and cook until golden and cooked through (about 5-6 minutes). Remove chicken and set aside.
02 - In the same skillet, add remaining olive oil and sauté garlic for 30 seconds until fragrant. Add bell pepper, cherry tomatoes, and peas. Cook for 3-4 minutes until slightly softened.
03 - Pour in chicken broth and bring to a simmer. Stir in heavy cream, Parmesan, black pepper, and nutmeg. Let simmer for 2-3 minutes, stirring until the sauce thickens.
04 - Add zucchini noodles and spinach to the skillet. Toss gently to coat with the sauce. Cook for 2-3 minutes until zucchini is just tender but still has some bite.
05 - Return cooked chicken to the skillet and toss everything together for 1-2 minutes until heated through.
06 - Taste and adjust seasoning with salt and pepper if needed. Remove from heat. Serve immediately, garnished with chopped parsley and extra Parmesan cheese.
# Chef's Tips:
01 -
- The sauce clings to every spiral of zucchini like it was made for each other
- You get all the creamy comfort of Alfredo without that post-pasta slump
02 -
- Overcooking zucchini noodles turns them into mush, so watch them like a hawk once they hit the sauce
- The sauce thickens quickly off the heat, so remove it a minute before you think it is done
03 -
- Pat your spiralized zucchini dry with paper towels before cooking to prevent watery sauce
- Room temperature cream incorporates more smoothly than cold straight from the fridge