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Portabello Alfredo with Zoodles

Prep Time:

5 mins

Cook Time:

30 mins

Servings:

2-4

Flavors Used:

Looking for a creamy, cheesy Alfredo that’s packed with flavor but won’t weigh you down? Dan-O’s Italian-O Chicken Alfredo with Zoodles is your answer. Juicy, perfectly seasoned chicken, tender portobello mushrooms, and low-carb zucchini noodles swim in a rich, garlicky Parmesan Alfredo sauce that’ll have your taste buds shouting Yum Yum Get Ya Sum!®. This recipe is quick, easy, and all about bold, restaurant-style flavor without the heavy pasta guilt—perfect for weeknight dinners or impressing your crew. What’s a zoodle? It’s zucchini noodles! Made using a spiralizer, julienne peeler, or mandoline. By swapping traditional noodles for zucchini zoodles and loading it up with seasoned chicken and portobello mushrooms, you get all that indulgent comfort with a lighter, low-carb twist.

Ingredients

Dan-O’s Italian-O Seasoning
2 Portobello mushroom caps - one sliced and one diced
2 Chicken breasts
2 large zucchinis
2 tbsp Butter
Fresh parsley
Veggie spiralizer tool

For the Alfredo sauce:

1 tsp Dan-O’s Italian-O Seasoning
1/2 Cup Butter
1 1/2 Cups Heavy Whipping Cream
2 tsp Garlic Minced
2 Cups Freshly Grated Parmesan Cheese

Preparation Instructions

Preheat the oven to 400°F.
Season the chicken: Sprinkle Dan-O’s Italian-O Seasoning on both sides of your chicken breasts. Heat a skillet with a little olive oil over medium heat and sear the chicken until it’s starting to brown on both sides. Don’t cook it all the way through—baking keeps it juicy inside and prevents the outside from charring.
Bake the chicken: Place the seared chicken on a foil-lined baking tray and bake for about 15 minutes, or until the internal temperature hits 165°F.
Prep the mushrooms: Slice one portobello cap into ½-inch strips. Dice the other one (or smash it in the skillet).
Cook the diced mushrooms: In a skillet over medium heat, melt 1 tablespoon of butter and cook the diced portobello 5–7 minutes until soft. Set aside.
Cook the mushroom strips: In the same skillet, add ½ tablespoon butter and cook the sliced portobello strips until soft and tender.
Make the zoodles: Spiralize your zucchini and cook the zoodles in a skillet with a touch of olive oil for about 5 minutes, just until tender.
Make the Alfredo sauce: In a large skillet over low heat, melt butter and add cream, letting it simmer for 2 minutes. Whisk in garlic and a generous pinch of Dan-O’s Italian-O Seasoning for one minute. Whisk in parmesan until melted, then stir in the diced portobello mushrooms. Remove from heat.
Slice the chicken: Pull the chicken from the oven and slice it.
Plate it up: Lay the zoodles on a plate, pour the creamy Alfredo sauce over them, top with sliced chicken and mushroom strips, and sprinkle fresh parsley over the whole masterpiece. Yum Yum Get Ya Sum!®