Mike's Fantastic Zoodle Fettuccine Alfredo with Chicken

Ingredients 0/10

Step 1

Blend some kosher salt into boiling water until it dissolves, then add cold water and toss in the chicken strips. Let them sit in the fridge for 30 minutes to an hour to soak up the seasoning. When ready, drain and pat the chicken dry.

Step 2

Use a mandoline or a sharp knife to slice the zucchini into thin rounds about 1/8-inch thick. Cut those rounds into fettuccine-sized strips, then put them in a bowl and sprinkle with about 2 tablespoons of salt. Let the zucchini sit for half an hour to soften and release some water.

Step 3

Heat a little oil in a skillet over medium heat, then add the chicken. Cook it until it’s nicely browned all over, no longer pink inside, and the juices run clear—this usually takes around 5 to 7 minutes. Once done, move the chicken to a bowl and set aside.

Step 4

In the same skillet, turn the heat up to high and toss in the butter. Crush the garlic right into the pan and cook it briefly before pouring in the cream. Bring the mixture to a boil, then lower the heat to medium-low. Stir in the Parmesan cheese and whisk continuously until it melts into a smooth sauce, about 2 minutes. Season with some pepper.

Step 5

Add the zucchini noodles to the skillet and cook, stirring gently, for 1 to 2 minutes until they’re just tender but still have some bite. Then, return the cooked chicken to the pan and warm it through for another minute or so. Give everything a good toss to coat the noodles and chicken in the sauce.

Step 6

Finally, taste and adjust the seasoning with salt and pepper if needed. Serve it up with a sprinkle of fresh tomatoes on top for a pop of color and flavor.