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Zucchini Noodle Chicken Alfredo

A creamy and delicious twist on traditional Alfredo, this dish combines zucchini noodles and tender chicken for a guilt-free meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the noodles and chicken
  • 2 medium zucchinis, spiralized into noodles
  • 2 boneless skinless chicken breasts, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning (optional) Use if desired
For the sauce
  • 1 cup heavy cream Can substitute with low-fat cream or almond milk
  • 1 cup shredded Parmesan cheese
  • Salt and pepper to taste
For garnish
  • Fresh parsley, for garnish (optional)

Method
 

Preparation
  1. Spiralize the zucchinis into noodles and set aside to release moisture.
Cooking the Chicken
  1. In a large skillet over medium heat, add olive oil. Once heated, add the diced chicken, season with salt, pepper, and Italian seasoning if using, and cook for about 5-7 minutes until golden brown and fully cooked.
  2. Add minced garlic and cook for an additional minute until fragrant.
Making the Sauce
  1. Lower the heat and pour in the heavy cream. Stir in the Parmesan cheese gradually until melted and creamy. Adjust seasoning with salt and pepper as needed.
Combining the Ingredients
  1. Add the zucchini noodles to the skillet and toss gently to combine. Cook for about 3-4 minutes until the zoodles are tender but still crisp.
Serving
  1. Plate your Zucchini Noodle Chicken Alfredo and garnish with fresh parsley.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze chicken separately from zoodles.