Creamy Spinach Alfredo Pasta
Indulge in a velvety, low-carb pasta dish loaded with protein and fiber. This creamy spinach Alfredo pasta effortlessly combines garlic-infused chicken, nutrient-rich spinach, and fiber-packed zucchini noodles. A blend of Parmesan and Greek yogurt creates a guilt-free Alfredo sauce that coats every mouthwatering bite. Savor the richness of this satisfying dinner that will leave you feeling nourished and satisfied.
ingredients
- 2 large boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups fresh spinach
- 2 medium zucchinis, spiralized into noodles
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup Greek yogurt
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a large skillet, heat olive oil over medium heat. Cook chicken until browned and cooked through. Add minced garlic and sauté for an additional minute.
- 2.
Remove chicken from the skillet and set aside. In the same skillet, wilt spinach until it begins to soften.
- 3.
Add zucchini noodles to the skillet, stirring occasionally until tender but still crisp.
- 4.
In a separate saucepan, heat chicken broth and heavy cream over medium heat until simmering. Stir in Parmesan cheese, Greek yogurt, dried thyme, salt, and pepper. Cook until the sauce thickens.
- 5.
Return the chicken to the skillet with the zucchini noodles and spinach. Pour the Alfredo sauce over the mixture and stir well to combine.
- 6.
Serve hot, garnished with fresh parsley.
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