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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, chicken alfredo with zucchini spaghetti (low-carb). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Chicken Alfredo with Zucchini Spaghetti (Low-Carb) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chicken Alfredo with Zucchini Spaghetti (Low-Carb) is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Make ready 2-3 large chicken breasts
  2. Make ready 4 large zucchini
  3. Make ready 1 cup heavy cream
  4. Make ready 1/4 cup butter
  5. Get 1 1/2 cups grated parmesan
  6. Get 3 Tbsp garlic seasoning
  7. Make ready 3 Tbsp minced garlic
  8. Get 3 Tbsp butter
  9. Prepare 1 Tbsp fresh parsley
  10. Take 4 tsp olive oil
  11. Prepare Salt and pepper
Instructions 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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