Healthy Chicken Alfredo Zoodles
A lighter version of classic Chicken Alfredo using zucchini noodles instead of pasta to cut down on carbs while maintaining a creamy, flavorful sauce.
Ingredients
For the chicken
- 1 teaspoon butter for cooking the chicken
- 4 ounces chicken breast seasoned with Italian seasoning, salt, and pepper
For the sauce
- 1 tablespoon butter remaining butter for the sauce
- 1 tablespoon flour for thickening the sauce
- 1 cup milk milk for the creamy sauce
- 1/2 cup Parmesan cheese for the sauce
- 1 teaspoon Italian seasoning for seasoning
- to taste salt and pepper for seasoning
For the zoodles
- 4 medium zucchini spiralized into noodles
Instructions
Preparation
- Heat 1 teaspoon of butter in a large pan over medium-high heat until foaming.
- Sprinkle the Italian seasoning and salt and pepper over the chicken, seasoning both sides.
- Place the chicken in the pan and cook for 5-6 minutes on each side, or until done.
- Remove the chicken from the pan and place on a plate, covering to keep warm.
- Wipe out the pan with a paper towel. Heat remaining tablespoon of butter over medium-high heat and add the flour, whisking to incorporate for about 1 minute.
Making the Sauce
- Add the milk to the pan and cook, stirring constantly until thickened, about 3-4 minutes.
- Stir in the Parmesan cheese until smooth and glossy.
Combining
- Add the zucchini noodles to the pan and toss gently until warmed and coated.
- Cook, stirring occasionally, for 3-4 minutes or until the zoodles are just tender, adding salt and pepper to taste.
- Slice the chicken and arrange it on top of the zucchini noodles. Sprinkle with parsley and serve.
Notes
Use thicker zucchini and high heat to avoid a watery sauce. Rest the chicken to keep it juicy. Leftovers store well but texture changes; refrigerate and reheat gently.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 10gProtein: 28gFat: 12g
Tried this recipe?Let us know how it was!