Best 2 Mikes Epic Zoodle Fettuccine Alfredo With Chicken Recipes

**Indulge in a Culinary Symphony: Explore a Trio of Zoodle-Based Delights**

Embark on a culinary adventure with our tantalizing trio of zoodle-inspired dishes that redefine the classic comfort food experience. From the irresistible "Mike's Epic Zoodle Fettuccine Alfredo with Chicken" to the vibrant "Zucchini Noodle Stir-Fry with Shrimp" and the refreshing "Zucchini Noodle Salad with Lemon-Tahini Dressing," this article presents a symphony of flavors that cater to diverse palates and dietary preferences. Get ready to transform humble zucchini into delectable, spiralized masterpieces that will elevate your meals to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN FETTUCCINE ALFREDO

Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Steps:

Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY

Zucchini Noodle Chicken Alfredo Recipe by Tasty image

Here's what you need: zucchinis, butter, boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, garlic, cream, shredded parmesan cheese, fresh parsley

Provided by Gibran Rubio

Categories Dinner

Yield 2 servings

Number Of Ingredients 9

Ingredients

3 zucchinis, ends trimmed
2 tablespoons butter
2 boneless, skinless chicken breasts, thinly sliced
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, minced
¾ cup cream
1 cup shredded parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped, plus more for serving

Steps:

Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
Enjoy!

Nutrition Facts : Calories 913 calories, Carbohydrate 15 grams, Fat 69 grams, Fiber 4 grams, Protein 70 grams, Sugar 9 grams

Tips:

To make the zoodles, use a spiralizer to create long, thin strips of zucchini. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons of zucchini.
Cook the zoodles briefly in boiling water until they are tender-crisp. Do not overcook them, or they will become mushy.
Use a high-quality Alfredo sauce for the best flavor. You can make your own Alfredo sauce or use a store-bought brand.
Add cooked chicken, shrimp, or vegetables to the Alfredo sauce for a more hearty meal.
Serve the zoodle fettuccine Alfredo immediately, garnished with fresh parsley or basil.

Conclusion:

Mike's Epic Zoodle Fettuccine Alfredo with Chicken is a delicious and healthy alternative to traditional pasta dishes. It is made with fresh zucchini noodles, a creamy Alfredo sauce, and tender chicken. This dish is perfect for a quick and easy weeknight meal or a special occasion dinner. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.