Mike's Epic Zoodle Fettuccine Alfredo with Chicken

A noodle-free zucchini and chicken dish with a garlicky homemade Alfredo sauce garnished with tomatoes.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 692 Calories

Ingredients

• 2 cups boiling water
• 2 tablespoons salt
• 1 ½ cups heavy cream
• 6 cloves garlic
• 1 tablespoon oil, or as needed
• ⅓ cup kosher salt
• 6 zucchini
• 1 ½ quarts cold water
• 4 chicken breasts, cut into strips
• 9 tablespoons butter
• 10 ounces grated Parmesan cheese
• 1 teaspoon freshly cracked black pepper, or to taste
• ½ cup halved grape tomatoes, or to taste

Recipe Instructions

Step 1

Combine kosher salt and boiling water in a large bowl; stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.

Step 2

Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.

Step 3

Heat oil in a skillet over medium heat. Add chicken; cook until browned on all sides, no longer pink inside, and juices run clear, 5 to 7 minutes. Transfer cooked chicken to a bowl.

Step 4

Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet; cook and stir for 1 to 2 minutes.

Step 5

Return cooked chicken to the skillet; cook until warmed through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.