Chicken Alfredo Zucchini Noodles (Print Version)

# Ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts (170–225 g each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/4 teaspoon paprika
06 - Salt and freshly ground black pepper, to taste

→ Zucchini Noodles

07 - 4 medium zucchini, ends trimmed
08 - 1 tablespoon olive oil
09 - 2 cloves garlic, minced
10 - 1/4 teaspoon red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Alfredo Sauce

12 - 4 tablespoons unsalted butter
13 - 2 cloves garlic, minced
14 - 360 ml heavy cream
15 - 60 g freshly grated Parmesan cheese, plus extra for serving
16 - 1/4 teaspoon ground nutmeg
17 - Salt and freshly ground black pepper, to taste

→ Garnish

18 - Fresh parsley, chopped
19 - Red pepper flakes

# Instructions:

01 - Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until approximately 1.25 cm thick.
02 - Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub the seasoning mix evenly over the chicken.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–7 minutes per side until golden and cooked through (internal temperature: 74°C).
04 - Transfer cooked chicken to a board. Allow to rest for several minutes, then slice into thin strips or bite-sized pieces.
05 - Wash, dry, and trim the zucchini. Using a spiralizer, mandoline, or peeler, cut into uniform noodles.
06 - Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
07 - Add zucchini noodles and toss to coat in the garlic oil. Sauté for 3–5 minutes until just tender but retaining a slight bite.
08 - Season zucchini noodles with salt and pepper; toss gently to combine.
09 - In a medium saucepan over medium heat, melt the butter.
10 - Add minced garlic to melted butter and cook for 30 seconds until aromatic.
11 - Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
12 - Reduce heat to low and simmer sauce for 5–7 minutes, stirring to prevent sticking, until slightly thickened.
13 - Remove from heat and stir in Parmesan cheese and nutmeg. Mix until cheese is fully melted and sauce is smooth.
14 - Season sauce with salt and black pepper to taste. Adjust seasoning if needed.
15 - Add sliced chicken and sautéed zucchini noodles to the saucepan. Toss gently until evenly coated with Alfredo sauce.
16 - Warm over low heat for 1–2 minutes. Serve immediately and garnish with chopped parsley, additional Parmesan, and red pepper flakes as desired.

# Notes:

01 - Do not overcook zucchini noodles; brief sautéing preserves their texture and prevents excess moisture in the dish.
02 - Allowing the chicken to rest before slicing ensures juicier, more flavourful meat.

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