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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, chicken alfredo with zucchini spaghetti (low-carb). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

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

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. Take 1 cup heavy cream
  4. Make ready 1/4 cup butter
  5. Make ready 1 1/2 cups grated parmesan
  6. Make ready 3 Tbsp garlic seasoning
  7. Make ready 3 Tbsp minced garlic
  8. Take 3 Tbsp butter
  9. Prepare 1 Tbsp fresh parsley
  10. Get 4 tsp olive oil
  11. Prepare 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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