When making the alfredo sauce, you can make it a little thicker by adding more cheese because the zucchini will release some water, making the sauce a little thinner. But we've tasted it with the thinner sauce and it's equally delicious!
1pound(454g)zucchini(about 3 medium zucchini) cut into noodle shapes with spiralizer
2pounds(907g)boneless skinless chicken breasts, cut into small pieces or to your preferred size.
Blanch the zucchini noodles for 1 minute in boiling water. Drain and set aside.
Heat large skillet on medium/high heat. Add oil and then add chicken. Season with salt and pepper and cook the chicken until brown around edges and cooked through. Remove chicken from pan.
In same pan, melt butter. Add garlic and cook until fragrant. Whisk in flour and continue whisking to remove large clumps of flour.Slowly whisk in milk. Whisking regularly, bring to a simmer and then reduce heat to low. Simmer and cook until sauce thickens, about 3 minutes. Add dried thyme, mustard powder, fresh grated parmesan cheese. Add salt and pepper to taste.
Add zucchini noodles and cook in the sauce until it becomes tender, about 2-3 minutes. Do not overcook the zucchini noodles or they’ll become mush.
Add chicken back into the pan with the zucchini noodles and sauce. Allow the chicken to simmer in the sauce and noodles for about 1 minutes. Garnish with parsley and serve warm. Enjoy!