Mike's Ultimate Chicken Zoodle Fettuccine Alfredo

Ingredients

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

Step 1

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

Step 2

Using a mandoline or a sharp knife, slice the zucchini into thin rounds about 1/8-inch thick, then cut those into fettuccine-sized strips. Toss the zucchini noodles in a bowl with 2 tablespoons of salt and let them sit for about 30 minutes to soften.

Step 3

Heat some oil in a skillet over medium heat, then add the chicken. Cook it until it’s nicely browned all over and no longer pink inside, about 5 to 7 minutes. Once done, transfer the chicken to a bowl and set aside.

Step 4

In the same skillet, melt the butter over high heat and crush the garlic right in. Pour in the cream and bring it to a boil. Lower the heat to medium-low, then stir in the Parmesan cheese, whisking until the sauce is smooth and creamy, about 2 minutes. Season with pepper.

Step 5

Add the zucchini noodles to the skillet and cook, stirring gently, for a minute or two until they’re just warmed through.

Step 6

Finally, toss the cooked chicken back into the skillet and stir everything together so it’s well coated and heated through. Taste and adjust the seasoning with salt and pepper. Serve it up with a few fresh tomato slices on top for a pop of color.