Name: Chicken Zucchini Alfredo
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 large zucchini -; 2 tbsp. extra-virgin olive oil, divided -; 3/4 lb. chicken breast -; Kosher salt -; Freshly ground black pepper -; 1 tsp. Italian seasoning -; 2 cloves garlic, finely minced -; 3/4 c. half-and-half (or whole milk) -; 4 oz. cream cheese -; 1/2 c. freshly grated Parmesan (plus more for serving) -; 1/4 c. fresh chopped parsley -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Zucchini Alfredo

1. 3 large zucchini -

2. 2 tbsp. extra-virgin olive oil, divided -

3. 3/4 lb. chicken breast -

4. Kosher salt -

5. Freshly ground black pepper -

6. 1 tsp. Italian seasoning -

7. 2 cloves garlic, finely minced -

8. 3/4 c. half-and-half (or whole milk) -

9. 4 oz. cream cheese -

10. 1/2 c. freshly grated Parmesan (plus more for serving) -

11. 1/4 c. fresh chopped parsley -

How to cook deliciously - Chicken Zucchini Alfredo

1. Stage

Make zucchini “pappardelle”: Using a vegetable peeler, peel zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet until ready to use.

2. Stage

In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken chicken breasts with salt, pepper and Italian seasoning and cook until cooked through, 6 to 8 minutes per side. Transfer to a cutting board and slice into strips.

3. Stage

Add remaining tablespoon olive oil to the skillet. Add garlic and cook until fragrant, about 1 minute, then add half-and-half and cream cheese and cook, stirring often, until cream cheese is melted. Add Parmesan, then season with salt and pepper and simmer until the sauce has thickened, 3 to 5 minutes.

4. Stage

Fold in cooked chicken, zucchini pappardelle and parsley. Serve immediately.