| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 chicken breasts trimmed, seasoned with salt and pepper
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 medium shallot finely diced
- 2 cups heavy cream
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 1/2 cup Mozzarella cheese
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil divided
- 4 large zucchini spiralized
Ingredients
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Instructions
- Preheat a grill to 500 degrees. Grill the chicken on each side for 6-7 minutes, until cooked through and the internal temperature is 165 degrees. Remove from heat and thinly slice the chicken. Set aside.
- In a sauce pan over medium heat, add the butter. Once melted, add the garlic and shallots and cook for 2-3 minutes. Pour in the heavy cream, followed by the cream cheese, Parmesan cheese, mozzarella cheese, salt, and pepper. Simmer for 8-10 minutes until the sauce has thickened.
- In a large saute pan over medium heat, add the olive oil. Using tongs, saute the zucchini noodles for 2-3 minutes, until they begin to soften. Carefully drain any excess liquid from the zucchini. Pour the alfredo sauce over the zucchini noodles and add the chicken. Mix well.
- Serve hot and enjoy!
Recipe Notes
Our wine choice: the 2016 Bogle Chardonnay. This creamy white has notes of apple and pear followed by a buttery, toasty finish with a hint of vanilla -- a great wine to enjoy with this dish. Cheers!
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