Chicken Alfredo with Zucchini Spaghetti (Low-Carb)

Name: Chicken Alfredo with Zucchini Spaghetti (Low-Carb)
Total time: 1200 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 2-3 large chicken breasts; 4 large zucchini; 1 cup heavy cream; 1/4 cup butter; 1 1/2 cups grated parmesan; 3 Tbsp garlic seasoning; 3 Tbsp minced garlic; 3 Tbsp butter; 1 Tbsp fresh parsley; 4 tsp olive oil; Salt and pepper

Brit O'Donnell @briteats

Baltimore, MD

Chicken Alfredo with Zucchini Spaghetti (Low-Carb)

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Brit O'Donnell @briteats

Ingredients

20 mins

3-4 servings

2-3large chicken breasts
4large zucchini
1 cupheavy cream
1/4 cupbutter
1 1/2 cupsgrated parmesan
3 Tbspgarlic seasoning
3 Tbspminced garlic
3 Tbspbutter
1 Tbspfresh parsley
4 tspolive oil
Salt and pepper

Cooking Instructions

20 mins

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.