• Home
  • Chicken Zucchini Alfredo

Chicken Zucchini Alfredo

Alfredo sauce usually revolves around pasta, but if you want to get a low carb version, we definitely recommend this chicken zucchini alfredo. Plus, adding zucchini makes this dish a lot lighter than it is. It's creamy, savory, and ready in around 45 minutes, so you won't spend the entire day in the kitchen in order to make it.
Alfredo sauce usually revolves around pasta, but if you want to get a low carb version, we definitely recommend this chicken zucchini alfredo. Plus, adding zucchini makes this dish a lot lighter than it is. It's creamy, savory, and ready in around 45 minutes, so you won't spend the entire day in the kitchen in order to make it.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

2 tablespoons of vegetable oil
10 ounces of chicken breast
salt
pepper
½ teaspoon italian seasoning
3 garlic cloves, thinly sliced
7 ounces of cream cheese
½ cup heavy cream
¼ cup parmesan, shredded
fresh parsley, chopped
1 zucchini

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium heat.

2
Done

Add the chicken and season it with salt, pepper, and italian seasoning on both sides.

3
Done

Cook it for 5-6 minutes per side, until golden.

4
Done

Preheat the oven to 350 degrees F/175 degrees C.

5
Done

Move the chicken in a small baking tray and roast it for the next 25 minutes.

6
Done

In the remaining fat, add the garlic and cream cheese.

7
Done

Pour the heavy cream and give it a good stir, until smooth and creamy.

8
Done

Thinly slice the zucchini with a vegetable peeler.

9
Done

Cook the sauce until bubbles appear on its surface. Add the parmesan, parsley, and zucchini.

10
Done

Cook on heat for 2-3 minutes.

11
Done

Serve it with the chicken.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

723 kcal
Calories
43 g
Protein
78 g
Fat
14 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares