Protein & Veggie Packed Zucchini Noodle Chicken Alfredo
A creamy, savory delight that reimagines classic Alfredo with zucchini noodles, chicken, and nutritious greens—a lighter take on comfort food.
Ingredients
Main Ingredients
- 4 medium zucchini, spiralized into noodles
- 2 breasts chicken, diced
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup broccoli florets
- 1 cup fresh spinach
Instructions
Preparation
- Use a spiralizer to create zucchini noodles and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add diced chicken breast, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and sauté for an additional 30 seconds.
- Toss in broccoli florets and cook until bright green and slightly tender, about 2-3 minutes.
- Lower the heat and pour in heavy cream. Let it come to a gentle simmer, then stir in grated Parmesan cheese until it melts into a creamy sauce. Season to taste.
- Add zucchini noodles and fresh spinach, gently toss until coated in the sauce and just tender, about 2-3 minutes.
- Serve on plates, sprinkle with additional Parmesan cheese if desired, and enjoy.
Notes
Substitutions with spiralized carrots or squash can add variety. Ensure all ingredients are halal-compliant. Avoid overcooking zucchini noodles for ideal texture. Store leftovers for up to 3 days in an airtight container and reheat gently.