Zucchini Noodle Chicken Alfredo

Heat olive oil in a large nonstick skillet over medium-high heat. Season chicken strips with salt and pepper, add to skillet, and sauté for 5–6 minutes until golden and cooked through. Transfer to a plate and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Add broccoli and red bell pepper to the skillet. Cook for 3–4 minutes until just tender.

Lower heat to medium-low. Pour in light cream and stir in cream cheese until melted and smooth.

Add grated Parmesan cheese, stirring until sauce is creamy. Season with additional salt and pepper to taste.

Gently fold in zucchini noodles and baby spinach. Cook for 2–3 minutes, tossing until noodles are just tender and spinach is wilted. Avoid overcooking to prevent sogginess.

Return cooked chicken to the skillet and toss everything together until well combined and heated through. Serve immediately, garnished with chopped parsley and extra Parmesan.