Easy Alfredo Sauce with Chicken and Zucchini Noodles

Best. Meal. Ever. Seriously. This Chicken Alfredo sauce is over-the-top. Put this sauce on chicken and sauteed zucchini noodles (invest in a Veggetti), add a great salad, and it's better than any Italian restaurant and cheaper too! I've included the recipes for my favorite ways to cook my chicken and noodles, but not the nutritional info. Any decent app can give you those. 

Italian Chicken

1 lb. chicken breast

20 oz. chicken broth

1 packet Good Seasons Zesty Italian Season Dressing packet

Combine broth and Italian dressing packet in the bottom of a Crockpot. Add chicken, cover, and cook on low for 4 to 6 hours. Remove from broth and chop or shred into bite size pieces.

Zucchini Noodles

Clean zucchini and turn into noodles using a Veggetti. Sweat the noodles by laying them on paper towels and sprinkling them with salt. Let rest 30 minutes and squeeze excess moisture out using dry paper towels. Place in a saute pan with butter and cook for 5-10 minutes.

Easy Alfredo Sauce

1/2 cup butter

2 cups heavy whipping cream

1 garlic clove

2 tablespoons cream cheese

1/2 cup fresh grated (or shredded) Parmesan cheese

Add butter, cream, garlic, and cream cheese to a sauce pan. Bring it to a boil then turn down the heat and simmer for about two minutes. Add the grated cheese and stir until it is melted. Simmer the sauce for 15-20 minutes until it thickens, stirring occasionally.

Nutritional Information for 1/2 cup of sauce:

Calories: 268

Carbs: 2 g

Total Fat: 28 g

Protein: 2 g