Zucchini Noodle Chicken Alfredo

why make this recipe

Zucchini Noodle Chicken Alfredo is a delicious and healthy twist on the classic Alfredo dish. It’s perfect for anyone looking to enjoy a creamy, cheesy meal while cutting down on carbs. Using zucchini noodles instead of traditional pasta provides a lighter option that is also packed with nutrients. This recipe is quick to prepare, making it an excellent choice for a weeknight dinner or a special occasion.

how to make Zucchini Noodle Chicken Alfredo

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

Directions

1. Prepare the Zucchini Noodles:
2. Use a spiralizer or vegetable peeler to create zucchini noodles. Set them aside.
3. Cook the Chicken:
4. In a large skillet, melt the butter over medium heat. Add the sliced chicken breasts, and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
5. Make the Alfredo Sauce:
6. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Slowly stir in the Parmesan cheese until melted and combined. Season with salt and pepper to taste.
7. Combine & Serve:
8. Add the zucchini noodles and cooked chicken back into the skillet. Toss everything together until the noodles are coated in the creamy sauce. Cook for an additional 2-3 minutes until the noodles are slightly softened.

how to serve Zucchini Noodle Chicken Alfredo

Serve the Zucchini Noodle Chicken Alfredo hot, garnished with extra Parmesan cheese and chopped parsley. This dish pairs well with a light salad or steamed vegetables for a complete meal.

how to store Zucchini Noodle Chicken Alfredo

To store any leftovers, place them in an airtight container in the refrigerator. The dish can be enjoyed for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

tips to make Zucchini Noodle Chicken Alfredo

• Use a spiralizer for perfect zucchini noodles.
• Make sure to squeeze out excess moisture from the zucchini to avoid a watery sauce.
• Feel free to add additional veggies like spinach or broccoli for extra nutrition.

variation

You can easily modify this recipe by adding different proteins such as shrimp or tofu. You could also substitute the heavy cream with a lighter version or use a dairy-free alternative like coconut cream for a different flavor profile.

FAQs

Can I use pre-spiralized zucchini noodles?

Yes, pre-spiralized zucchini noodles are a convenient option and will save you time.

Is this dish gluten-free?

Yes, Zucchini Noodle Chicken Alfredo is naturally gluten-free since it does not use traditional pasta.

Can I freeze Zucchini Noodle Chicken Alfredo?

It’s not recommended to freeze this dish as the zucchini noodles may become mushy upon thawing. It’s best enjoyed fresh.

Zucchini Noodle Chicken Alfredo

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• Author: olivia
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delicious and healthy twist on the classic Alfredo dish using zucchini noodles for a lighter, nutritious meal.

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Ingredients

Scale 1x2x3x

• 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 or vegetable peeler to create zucchini noodles. Set them aside.
2. In a large skillet, melt the butter over medium heat. Add the sliced chicken breasts, and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Slowly stir in the Parmesan cheese until melted and combined. Season with salt and pepper to taste.
4. Add the zucchini noodles and cooked chicken back into the skillet. Toss everything together until the noodles are coated in the creamy sauce. Cook for an additional 2-3 minutes until the noodles are slightly softened.

Notes

Use a spiralizer for perfect zucchini noodles. Squeeze out excess moisture from the zucchini to avoid a watery sauce. Feel free to add additional veggies like spinach or broccoli for extra nutrition.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg