Zucchini Noodle Chicken Alfredo

Why You’ll Love This Recipe

Zucchini Noodle Chicken Alfredo is the perfect combination of light and indulgent. The zucchini noodles provide a refreshing and low-carb alternative to traditional pasta, while the creamy Alfredo sauce and succulent chicken deliver all the comfort and flavor you crave. It's a great way to enjoy a healthier version of a favorite Italian-American dish without compromising on taste. Plus, it’s quick to make, ready in just 35 minutes!

Ingredients

• 3 medium zucchinis, ends trimmed

• 2 tablespoon butter

• 2 boneless, skinless chicken breasts, thinly sliced

• 1 teaspoon kosher salt (plus more to taste)

• 1 teaspoon freshly ground black pepper (plus more to taste)

• 3 cloves garlic, minced

• ¾ cup heavy cream (180 mL)

• 1 cup shredded Parmesan cheese (110 g), plus extra for garnish

• 2 tablespoon fresh parsley, chopped, plus extra for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Zucchini Noodles:
   Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles. Microwave the zucchini noodles for 1-2 minutes, then drain any excess liquid.

2. Cook the Chicken:
   In a large pan over medium heat, melt the butter. Add the sliced chicken, salt, pepper, and minced garlic. Cook for about 7 minutes, or until the chicken is fully cooked and the garlic is fragrant. Remove the chicken from the pan and set aside.

3. Make the Alfredo Sauce:
   In the same pan, add the cream, Parmesan cheese, and chopped parsley. Stir well and bring to a boil. Once boiling, reduce the heat and let it simmer for 3-5 minutes, until the sauce thickens and reduces by half.

4. Combine & Serve:
   Return the cooked chicken to the pan, stirring to coat it in the sauce. Adjust the seasoning with additional salt and pepper if needed. Toss the zucchini noodles into the pan with the chicken and sauce, stirring until everything is well coated. Serve immediately, garnished with extra Parmesan and parsley if desired.

Servings and Timing

• Servings: 2

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Add Vegetables: Feel free to toss in some sautéed mushrooms, spinach, or bell peppers for extra flavor and nutrition.

• Make It Dairy-Free: Substitute the heavy cream with coconut cream and use a dairy-free cheese for the Alfredo sauce.

• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the dish on the stove over low heat, adding a splash of milk or cream if the sauce has thickened too much.

FAQs

1. Can I use regular pasta instead of zucchini noodles?

Yes, if you're not following a low-carb diet, you can use traditional pasta in place of zucchini noodles for a more classic Alfredo experience.

2. How do I prevent the zucchini noodles from becoming too soggy?

After microwaving the zucchini noodles, make sure to drain any excess liquid and pat them dry with a paper towel to remove moisture.

3. Can I make this dish ahead of time?

This dish is best served fresh, as the zucchini noodles can release moisture over time. However, you can prep the chicken and sauce ahead of time and just assemble and heat everything when ready to serve.

4. Can I use a different type of cheese for the Alfredo sauce?

Yes, you can experiment with different cheeses like Asiago, Romano, or even mozzarella for a different flavor profile.

5. Can I use frozen zucchini noodles?

Frozen zucchini noodles can be used, but they may release more liquid during cooking. Be sure to drain and dry them well to prevent a watery dish.

6. Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs would work just as well in this recipe and will provide a slightly richer flavor.

7. How do I know when the Alfredo sauce has thickened properly?

The sauce should coat the back of a spoon when it’s thickened. It will also reduce by about half during the simmering process.

8. Can I make this recipe vegetarian?

Yes, simply omit the chicken and add more vegetables like mushrooms, bell peppers, or spinach for a satisfying vegetarian version.

9. What can I serve with Zucchini Noodle Chicken Alfredo?

This dish pairs well with a simple green salad or some roasted vegetables for a well-rounded meal.

10. Can I freeze the leftovers?

It’s not recommended to freeze this dish due to the creamy sauce, which may separate upon thawing. It’s best enjoyed fresh or stored in the fridge.

Conclusion

Zucchini Noodle Chicken Alfredo is a fantastic, lighter alternative to the traditional creamy pasta dish. With tender chicken, a rich Alfredo sauce, and a fresh, low-carb zucchini base, it’s sure to become a favorite. Easy to prepare and full of flavor, this dish is perfect for a quick weeknight dinner that doesn’t skimp on satisfaction. Enjoy the comfort of Alfredo with a healthy twist!

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Zucchini Noodle Chicken Alfredo is a lighter, healthier take on a beloved classic comfort food. Made with fresh zucchini noodles, a creamy Alfredo sauce, and tender chicken, this dish offers a rich and satisfying meal without the guilt.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Calorie

Ingredients

3 medium zucchinis, ends trimmed

2 tbsp butter

2 boneless, skinless chicken breasts, thinly sliced

1 tsp kosher salt (plus more to taste)

1 tsp freshly ground black pepper (plus more to taste)

3 cloves garlic, minced

¾ cup heavy cream (180 mL)

1 cup shredded Parmesan cheese (110 g), plus extra for garnish

2 tbsp fresh parsley, chopped, plus extra for garnish

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Instructions

1. Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles. Microwave the zucchini noodles for 1-2 minutes, then drain any excess liquid.
2. In a large pan over medium heat, melt the butter. Add the sliced chicken, salt, pepper, and minced garlic. Cook for about 7 minutes, or until the chicken is fully cooked and the garlic is fragrant. Remove the chicken from the pan and set aside.
3. In the same pan, add the cream, Parmesan cheese, and chopped parsley. Stir well and bring to a boil. Once boiling, reduce the heat and let it simmer for 3-5 minutes, until the sauce thickens and reduces by half.
4. Return the cooked chicken to the pan, stirring to coat it in the sauce. Adjust the seasoning with additional salt and pepper if needed.
5. Toss the zucchini noodles into the pan with the chicken and sauce, stirring until everything is well coated. Serve immediately, garnished with extra Parmesan and parsley if desired.

Notes

• Add sautéed vegetables like mushrooms, spinach, or bell peppers for extra flavor and nutrition.
• Substitute the heavy cream with coconut cream for a dairy-free version and use dairy-free cheese for the Alfredo sauce.
• For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat on the stove over low heat, adding a splash of milk or cream if the sauce has thickened too much.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 750mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 95mg