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Mike's Epic Zoodle Fettuccine Alfredo with Chicken
Mike's Epic Zoodle Fettuccine Alfredo with Chicken
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Zucchini and chicken in creamy garlic Alfredo sauce, topped with tomatoes.
Ingredients:
  • 0.33333334326744 cup kosher salt
  • 2 cups boiling water
  • 1.5 quarts cold water
  • 4 chicken breasts, cut into strips
  • 6 zucchini
  • 2 tablespoons salt
  • 1 tablespoon oil, or as needed
  • 9 tablespoons butter
  • 6 cloves garlic
  • 1.5 cups heavy cream
  • 10 ounces grated Parmesan cheese
  • 1 teaspoon freshly cracked black pepper, or to taste
  • 0.5 cup halved grape tomatoes, or to taste
Instructions:
  • In a large bowl, dissolve kosher salt in boiling water. Add cold water and chicken strips. Chill for 30 minutes to 1 hour. Drain and pat chicken dry before cooking.
  • Thinly slice zucchini into fettuccine-sized strips using a mandoline. Place zucchini in a bowl and evenly sprinkle with 2 tablespoons of salt. Allow it to rest for 30 minutes to soften.
  • In a skillet over medium heat, sizzle chicken in oil until beautifully browned, cooked through, and releasing clear juices, for 5 to 7 minutes. Place the cooked chicken in a bowl.
  • In the same skillet over high heat, melt butter. Crush garlic into the skillet and pour in cream, bringing it to a boil. Lower the heat to medium-low, then stir in Parmesan cheese until fully melted, for about 2 minutes. Sprinkle in pepper, then add zucchini strips to the skillet, cooking and stirring for 1 to 2 minutes.
  • Add the cooked chicken back to the skillet and heat for about 1 more minute. Mix thoroughly to coat the chicken. Season with salt and pepper, then top with tomatoes for a beautiful garnish.

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