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Chicken & Mushroom Alfredo over Zucchini Pasta.

  • 1 lb
    chicken breasts, boneless skinless
  • 6 cloves
  • 8 fl oz
    heavy cream
  • 4 oz
    Parmesan cheese
  • ½ lb
    white mushrooms
  • 4 medium
    zucchini squash
    black pepper
    butter, unsalted
  • 1
    Wash the zucchini and mushrooms. Trim the zucchini ends and using a julienne peeler (or regular peeler) peel into noodle-like sticks; transfer to a large bowl. Thinly slice the mushrooms; transfer to a small bowl. Peel and mince the garlic; transfer to a small bowl.
    4 medium zucchini squash
    ½ lb white mushrooms
    6 cloves garlic
  • 2
    Heat a sauté pan over medium heat.
  • 3
    Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.
    1 lb chicken breasts, boneless skinless
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Melt butter in the sauté pan and swirl to coat bottom. Add chicken and cook until golden brown and cooked through, 2-3 minutes per side. Transfer to a plate.
    1 tbsp butter, unsalted
  • 5
    Coarsely grate 1 cup of Parmesan.
    4 oz Parmesan cheese
  • 6
    Once the chicken has been removed, melt remaining butter in the sauté pan. Add the garlic and cook until fragrant, 15-30 seconds.
    4 tbsp butter, unsalted
  • 7
    Add the sliced mushrooms and cook, stirring occasionally, until softened, 2-3 minutes.
  • 8
    Add the cream and bring to a simmer. Stir in the cheese, salt, and pepper.
    8 fl oz (1 cup) heavy cream
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Add the zucchini noodles to the sauce and gently toss until well coated.
  • 10
    Slice the chicken crosswise on an angle.
  • 11
    To serve, place fettuccine alfredo in a bowl or on a plate, top with chicken, and garnish with freshly ground pepper. Enjoy!