Enjoy a lighter, yet rich and creamy twist on the classic Chicken Alfredo with this version that uses zucchini noodles and a hint of white wine for added flavor. Perfect for a weeknight dinner or a special family meal, this recipe is easy to make and full of comforting, creamy goodness.
Ingredients (Servings: 4)
- 2 large chicken breasts, cooked and sliced
- 3 medium zucchinis, spiralized into noodles (zoodles)
- 3 tablespoons unsalted butter
- 2 egg yolks
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons white wine (optional, adds depth)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Extra Parmesan for serving
Instructions
- Prepare Zoodles:
Spiralize zucchinis into noodles. Lightly salt and set aside in a colander to drain excess moisture. - Cook Chicken:
If not already cooked, season chicken breasts with salt, pepper, and a pinch of Italian seasoning. Sauté in 1 tablespoon butter until golden and cooked through, about 5–7 minutes per side. Slice into strips. - Make Alfredo Sauce:
In a medium saucepan, heat heavy cream over medium-low heat. Whisk in egg yolks until smooth. Add Parmesan, garlic, and white wine (if using), stirring constantly to avoid curdling. Cook until slightly thickened, about 5 minutes. Stir in cooked chicken. - Toss Zoodles:
In a separate pan, melt remaining butter and lightly sauté zucchini noodles for 2–3 minutes until just tender. - Combine:
Pour the creamy chicken mixture over the zucchini noodles. Toss gently to coat noodles evenly with sauce. - Serve:
Divide onto plates, garnish with fresh parsley and extra Parmesan. Serve immediately.
Chef’s Tips
- For a richer flavor, add a teaspoon of lemon zest to the sauce.
- You can replace zucchini with spaghetti squash for a slightly sweeter, more traditional texture.
- Make it a little indulgent by tossing in a handful of sun-dried tomatoes or roasted red peppers.
