Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 tsp garlic powder
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 4 medium zucchini, spiralized
  • 1 tbsp olive oil
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken cubes dry with paper towels. Season with salt, pepper, and garlic powder.
  2. Heat 2 tbsp of olive oil in the skillet over medium-high heat. Sear the chicken until it reaches a golden-brown exterior and an internal temperature of 165°F (74°C). Remove chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. In the same skillet, melt the butter.
  4. Add minced garlic and sauté for 1 minute until fragrant but not brown.
  5. Pour in the heavy cream and simmer for 3–5 minutes until slightly thickened.
  6. Lower heat to low and whisk in the Parmesan cheese gradually until the sauce is glossy and smooth. Stir in nutmeg.
  7. In a separate pan, heat 1 tbsp of oil. Toss in the spiralized zucchini and lemon juice.
  8. Sauté for only 2–3 minutes—just until they turn a vibrant green but still have a slight snap.
  9. Return the chicken and the Alfredo sauce to the zoodles, tossing gently to coat everything in the cream.