Chicken Zucchini Alfredo

  • Difficulty: Medium
  • 45 minutes
  • 2 servings

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.

Ingredients Needed for Chicken Zucchini Alfredo

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

How to Cook Chicken Zucchini Alfredo

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken and season it with salt, pepper, and italian seasoning on both sides.
  3. Cook it for 5-6 minutes per side, until golden.
  4. Preheat the oven to 350 degrees F/175 degrees C.
  5. Move the chicken in a small baking tray and roast it for the next 25 minutes.
  6. In the remaining fat, add the garlic and cream cheese.
  7. Pour the heavy cream and give it a good stir, until smooth and creamy.
  8. Thinly slice the zucchini with a vegetable peeler.
  9. Cook the sauce until bubbles appear on its surface. Add the parmesan, parsley, and zucchini.
  10. Cook on heat for 2-3 minutes.
  11. Serve it with the chicken.

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