Creamy Zucchini Chicken Alfredo: A Delightful Twist on Classic Taste
A creamy and delicious twist on traditional chicken alfredo, featuring fresh zucchini for a lighter meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups sliced zucchini
- 1 pound boneless chicken breast
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces fettuccine pasta
Instructions
- Cook the fettuccine according to the package instructions until al dente.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add garlic and zucchini. Sauté until zucchini is tender.
- Reduce heat and stir in the heavy cream and Parmesan cheese. Cook until the sauce is heated through and slightly thickened.
- Add the cooked chicken and fettuccine to the skillet, tossing to coat. Season with salt and pepper to taste.
Notes
- For additional flavor, consider adding Italian herbs or red pepper flakes.
- This dish can be served fresh or stored for later.
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg