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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Chicken Zucchini Alfredo

Chicken Zucchini Alfredo

By Lauren MiyashiroPublished: Mar 6, 2017
VerifiedApproved by the Delish Test Kitchen
Star FillStar FillStar FillStar FillHalf Star
4.9
9 Ratings
preview for Pasta Lovers, This Chicken Zucchini Alfredo Will Save You So Many Calories!
Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
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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 cup

    half-and-half (or whole milk)

  • 4 oz.

    cream cheese

  • 1/2 cup

    freshly grated Parmesan (plus more for serving)

  • 1/4 cup

    fresh chopped parsley

Directions

    1. Step 1Make 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. Step 2In 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. Step 3Add 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. Step 4Fold in cooked chicken, zucchini pappardelle and parsley. Serve immediately.
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