Description
This Zucchini Noodle Chicken Alfredo is a creamy, comforting, and healthy low carb dinner featuring juicy chicken, homemade Alfredo sauce, and fresh spiralized zucchini noodles. It’s quick to make, gluten-free, and perfect for busy weeknights or anyone looking to lighten up classic Alfredo.
Ingredients
- 2 medium chicken breasts (about 1 lb, boneless & skinless), sliced into thin strips
- 3 large zucchini (about 1.3 lbs), spiralized into noodles
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2/3 cup Parmesan cheese, freshly grated
- 1/4 cup low sodium chicken broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 teaspoon Italian seasoning (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Slice chicken breasts into 1/2-inch strips. Wash zucchini and spiralize into noodles; set aside on a paper towel to absorb extra moisture. Mince garlic and chop parsley.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer and season with salt, pepper, and Italian seasoning. Sauté until golden and cooked through, about 3-4 minutes per side. Remove chicken to a plate and keep warm.
- In the same skillet, reduce heat to medium, add remaining olive oil and minced garlic. Sauté until fragrant, about 1 minute.
- Pour in heavy cream and chicken broth, stirring to combine. Simmer gently for 3-4 minutes until slightly thickened.
- Sprinkle in grated Parmesan cheese and stir until melted and smooth. If sauce is too thick, add a tablespoon of broth. Taste and adjust salt/pepper.
- Add spiralized zucchini to the skillet with Alfredo sauce. Toss gently with tongs to coat noodles. Sauté for 2-3 minutes until just tender but still slightly crisp. Drain excess liquid if needed.
- Return cooked chicken to the skillet, mixing it into the zoodles and Alfredo sauce. Sprinkle with chopped parsley. Serve immediately, garnished with extra Parmesan if desired.
Notes
Pat zucchini noodles dry before cooking to prevent watery sauce. Don’t overcook zoodles—they should be just tender. Freshly grated Parmesan melts best. For a lighter sauce, use half-and-half or unsweetened almond milk. Customize with mushrooms, spinach, or roasted veggies for vegetarian or seasonal variations. Store leftovers in the fridge for up to 2 days; reheat gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of recipe (1 generous bowl)
- Calories: 340
- Sugar: 5
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 32
Keywords: zucchini noodles, chicken Alfredo, low carb, healthy dinner, gluten-free, keto, easy recipe, weeknight meal, spiralized zucchini, creamy Alfredo