Creamy Garlic Parmesan Zoodles with Pan-Seared Chicken

Ingredients

• •2 boneless, skinless chicken breasts (approximately 1 lb)
• •4 large zucchini, spiralized into thin noodles
• •3 cloves garlic, finely minced
• •1 cup heavy cream
• •1/2 cup freshly grated high-quality Parmesan cheese
• •2 tablespoons unsalted grass-fed butter
• •1 tablespoon extra-virgin olive oil
• •1/2 teaspoon kosher salt
• •1/2 teaspoon freshly cracked black pepper
• •1/4 teaspoon crushed red pepper flakes
• •1 tablespoon fresh Italian parsley, chopped
• •1/2 teaspoon fresh lemon zest

Instructions

1. 1Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
2. 2Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Sear the chicken for 6 to 8 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F (74°C).
3. 3Remove the chicken from the skillet, transfer to a cutting board, and let it rest for 5 minutes before slicing into thin strips.
4. 4Reduce the heat to medium and add the butter to the same skillet, scraping up any browned bits (fond) from the chicken.
5. 5Add the minced garlic and sauté for 1 minute until fragrant and translucent, being careful not to burn it.
6. 6Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes until the sauce begins to reduce and thicken slightly.
7. 7Whisk in the grated Parmesan cheese and red pepper flakes until the sauce is smooth and velvety.
8. 8Add the zucchini spirals to the sauce. Use tongs to toss gently for 2 to 3 minutes; ensure they are coated in sauce and heated through but still maintain an 'al dente' texture.
9. 9Remove the skillet from heat immediately to prevent the zucchini from releasing too much moisture and thinning the sauce.
10. 10Divide the zoodles into bowls, top with the sliced pan-seared chicken, and garnish with fresh parsley and lemon zest.