Chicken Alfredo with Zucchini Spaghetti (Low-Carb)
Chicken Alfredo with Zucchini Spaghetti (Low-Carb)

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken alfredo with zucchini spaghetti (low-carb). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Alfredo with Zucchini Spaghetti (Low-Carb) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chicken Alfredo with Zucchini Spaghetti (Low-Carb) is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken alfredo with zucchini spaghetti (low-carb) using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Alfredo with Zucchini Spaghetti (Low-Carb):
  1. Prepare 2-3 large chicken breasts
  2. Prepare 4 large zucchini
  3. Get 1 cup heavy cream
  4. Take 1/4 cup butter
  5. Take 1 1/2 cups grated parmesan
  6. Prepare 3 Tbsp garlic seasoning
  7. Get 3 Tbsp minced garlic
  8. Take 3 Tbsp butter
  9. Take 1 Tbsp fresh parsley
  10. Take 4 tsp olive oil
  11. Make ready Salt and pepper
Steps to make Chicken Alfredo with Zucchini Spaghetti (Low-Carb):
  1. Dice chicken breasts and season with 2 Tbsp garlic seasoning, salt and pepper.
  2. Add 1 Tbsp (3 tsp) olive oil, 1 Tbsp butter, and 2 Tbsp minced garlic to large stovetop pan.
  3. Cook chicken in pan on medium heat, covered, for 10 minutes. Stir occasionally.
  4. Use spiralizer or julienne peeler to make zucchini "noodles."
  5. Sauté zucchini noodles in 1 tsp olive oil, 1 Tbsp minced garlic, remaining garlic seasoning, and 2 Tbsp butter until cooked but slightly firm, stirring often.
  6. Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes.
  7. Add minced garlic and 1 1/2 cups grated parmesan to saucepan and whisk quickly until thick and smooth. Stir in 1 Tbsp fresh parsley.
  8. Add alfredo sauce to zucchini and stir.
  9. Mix chicken into zucchini alfredo and serve.

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