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Zucchini Noodle Chicken Alfredo

by Gibran Rubio


for 2 servings

  • 3 zucchinis, ends trimmed
  • 2 tablespoons butter
  • 2 chicken breasts, thinly sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • ¾ cup (180 mL) cream
  • 1 cup (100 g) shredded parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped


  1. Using a spiralizer, spiralize the zucchini into thin noodles. Microwave the noodles for two minutes, then drain any liquid.
  2. Melt the butter in a pan over medium heat. Cook the chicken, salt, pepper, and garlic until garlic is starting to brown and chicken is cooked.
  3. Add the heavy cream, Parmesan, and parsley, stirring until evenly combined.
  4. Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
  5. Toss the zucchini noodles in with the chicken mixture, and stir until the noodles are coated evenly.
  6. Serve with more Parmesan, if desired!
  7. Enjoy!
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