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Amazing 3-Step Chicken Alfredo with Zucchini Ribbons

Chicken Alfredo with Zucchini Ribbons
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Enjoy a comforting and lighter version of Chicken Alfredo. This recipe swaps heavy pasta for fresh zucchini ribbons, pairing them with tender grilled chicken in a creamy, satisfying sauce. It is a great low-carb dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 2 medium zucchinis
  • 1 tablespoon olive oil (for chicken)
  • Salt and black pepper to taste
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chicken broth
  • Pinch of nutmeg
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season chicken breasts with salt and pepper. Grill or pan-sear the chicken until cooked through. Set aside and slice thinly.
  2. Use a vegetable peeler to slice the zucchinis lengthwise into thin ribbons, stopping when you reach the seedy core.
  3. In a large skillet over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 30 seconds.
  4. Pour in the heavy cream and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes until the sauce slightly thickens.
  5. Stir in the Parmesan cheese and nutmeg until the sauce is smooth. Taste and adjust seasoning.
  6. Add the zucchini ribbons to the skillet. Toss gently for 1-2 minutes until they just begin to soften. Do not overcook them; you want them slightly crisp.
  7. Divide the zucchini ribbons and sauce among serving plates. Top with the sliced grilled chicken.
  8. Garnish with fresh chopped parsley before serving immediately.

Notes

  • You can use a spiralizer for uniform zucchini noodles if you prefer.
  • For extra flavor, marinate the chicken briefly in lemon juice and herbs before grilling.
  • If the sauce seems too thick, add a splash more chicken broth or cream.

Nutrition

Find it online: https://afripaket.com/chicken-alfredo-with-zucchini-ribbons/