Zucchini Chicken Alfredo Skillet
This Zucchini Chicken Alfredo Skillet combines tender chicken, fresh zucchini, and a creamy Alfredo sauce for a delicious, healthy dinner option.
Equipment
- 1 large skillet
- 1 spiralizer for the zucchini
- 1 wooden spoon for stirring
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast cut into bite-sized pieces
- Salt and pepper to taste
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 medium zucchinis spiralized
- 1 tablespoon lemon juice
- 1 teaspoon dried Italian seasoning
- 1/4 cup fresh parsley chopped
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 30 seconds. Add the spiralized zucchini and cook for 2-3 minutes, stirring occasionally, until just tender.
- Pour the heavy cream into the skillet with the zucchini, stirring to combine. Add the Parmesan cheese gradually, stirring continuously until the sauce thickens and becomes creamy. Stir in the lemon juice and Italian seasoning.
- Return the cooked chicken to the skillet, stirring to coat with the Alfredo sauce. Allow everything to simmer together for an additional 2 minutes to meld the flavors.
- Sprinkle fresh parsley over the top before serving. Serve hot, directly from the skillet, for a comforting meal.
Serving
- Pair this dish with a simple green salad or garlic bread. A crisp white wine, such as a Chardonnay, complements the rich flavors.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if needed to restore creaminess.
Notes
Pro Tips: Stir the Alfredo sauce constantly to prevent it from sticking. Avoid overcooking zucchini to maintain its texture. Use freshly grated Parmesan for the best melting quality. Allow the chicken to rest after cooking for juicier results.
Ingredient Substitutions: Use half-and-half instead of heavy cream for a lighter version. Replace chicken breast with chicken thighs for a more tender option. Swap out Parmesan for Pecorino Romano for a sharper cheese flavor.
How to Serve: Pair with a green salad or garlic bread. A crisp white wine like Chardonnay complements the dish well.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.
Make-Ahead Tips: You can prepare the chicken and sauce in advance, storing them separately. Reheat and combine with freshly cooked zucchini before serving.
Ingredient Substitutions: Use half-and-half instead of heavy cream for a lighter version. Replace chicken breast with chicken thighs for a more tender option. Swap out Parmesan for Pecorino Romano for a sharper cheese flavor.
How to Serve: Pair with a green salad or garlic bread. A crisp white wine like Chardonnay complements the dish well.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.
Make-Ahead Tips: You can prepare the chicken and sauce in advance, storing them separately. Reheat and combine with freshly cooked zucchini before serving.