This creamy and comforting dish combines tender chicken with fresh zucchini noodles for a lighter twist on a classic favorite. It’s quick to make and perfect for a delicious weeknight dinner that feels indulgent without the guilt.
COOKBOOK / 29593
Start by mixing some kosher salt into a big bowl of boiling water until it dissolves. Then add cold water and toss in the chicken strips. Let them chill in the fridge for 30 minutes to an hour. When ready, drain the chicken and pat it dry.
Next, use a mandoline to slice the zucchini into thin rounds about 1/8-inch thick. Cut those rounds into strips that look like fettuccine noodles. Put the zucchini in a bowl and sprinkle with 2 tablespoons of salt, making sure they’re well coated. Let them sit for about half an hour to soften up.
Heat some oil in a skillet over medium heat and cook the chicken until it’s nicely browned all over and no longer pink inside—this should take around 5 to 7 minutes. Once cooked, move the chicken to a bowl and set it aside.
In the same skillet, crank the heat to high and add the butter. Smash the garlic straight into the pan and then pour in the cream, bringing it all to a boil. Turn the heat down to medium-low and stir in the Parmesan cheese, whisking until it’s melted and smooth, about 2 minutes. Season with some pepper.
Add the zucchini noodles to the skillet and cook them for a minute or two, stirring gently to coat them in the sauce. Then, toss the chicken back in and warm everything through for another minute. Give it all a good mix to combine the flavors.
Taste and adjust with salt and pepper if needed. Finally, garnish with some fresh tomatoes before serving.
- Use a spiralizer or vegetable peeler to create even zucchini noodles that cook quickly and evenly.
- Don’t overcook the zoodles; they should be tender but still have a slight crunch.
- For extra flavor, sauté the chicken with garlic and a pinch of Italian seasoning before adding the sauce.
This dish is a delicious way to enjoy creamy Alfredo sauce without the heaviness of traditional pasta. The zucchini noodles add a fresh, light texture while still feeling satisfying. It’s perfect for anyone looking for a low-carb option that doesn’t skimp on flavor.
Serve this dish with a simple side salad of mixed greens and a light vinaigrette to balance the richness. A sprinkle of fresh parsley or basil on top adds a nice pop of color and freshness. Garlic bread or roasted vegetables also make great accompaniments.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because zucchini releases water, it’s best to reheat gently in a skillet to avoid sogginess. Avoid freezing, as the texture of the zoodles may change.
