Chicken Alfredo with Cabbage Noodles
A deliciously creamy and low-carb version of Chicken Alfredo using cabbage noodles as a healthy pasta substitute.
Equipment
- 1 large skillet
- 1 pot for boiling cabbage
- 1 knife for slicing chicken and cabbage
- 1 cutting board
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 large head of cabbage
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley chopped for garnish
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat, then cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove and let rest before slicing into strips.
- In the same skillet, melt the butter and add minced garlic. Sauté until fragrant. Pour in the heavy cream, simmer gently, and stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Cut the cabbage into thin, noodle-like strips. Boil in a pot of salted water for 2-3 minutes until tender. Drain well.
- Add the cabbage noodles to the Alfredo sauce, tossing to coat. Add the sliced chicken and mix everything together until well combined.
Serving
- Transfer the Chicken Alfredo with Cabbage Noodles to serving plates. Garnish with fresh parsley and serve hot.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream if necessary to loosen the sauce.
Notes
Pro Tips: Use freshly grated Parmesan for the best flavor.
Ingredient Substitutions: Try half-and-half for a lighter sauce.
How to Serve: Pair with a green salad.
Storage & Freshness: Store in an airtight container.
Make-Ahead Tips: Sauce can be made ahead and refrigerated.
Ingredient Substitutions: Try half-and-half for a lighter sauce.
How to Serve: Pair with a green salad.
Storage & Freshness: Store in an airtight container.
Make-Ahead Tips: Sauce can be made ahead and refrigerated.