Why You’ll Love This Recipe

I love how this dish feels indulgent without being heavy. The zucchini noodles give it a fresh, low-carb base while still letting me enjoy the creamy Alfredo goodness. It’s perfect for a quick weeknight dinner that tastes like comfort food but keeps things light.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium zucchini (or 3 small), spiralized into noodles
1 lb (450 g) boneless, skinless chicken breasts
1 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp unsalted butter
¾ cup heavy cream
1 cup (110 g) grated Parmesan cheese
1 tsp Italian seasoning
Salt and fresh ground pepper, to taste
2 Tbsp fresh parsley, chopped

directions

I start by spiralizing the zucchini into noodles, then place them in a colander with a pinch of salt to drain for about 10 minutes and release excess moisture.

While the noodles are draining, I season the chicken with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, I heat the olive oil and sear the chicken for 8–10 minutes per side, until fully cooked. I remove it from the pan and let it rest before slicing into strips.

In the same skillet, I melt the butter over medium heat. I add the minced garlic and sauté until fragrant, about 1 minute. Then I stir in the heavy cream and bring it to a gentle boil before reducing the heat.

I whisk in the Parmesan cheese until the sauce is smooth and creamy. Then I return the sliced chicken and drained zucchini noodles to the skillet. I toss everything gently and cook for 2–3 minutes—just until the noodles are heated through but still have a bit of bite.

I remove it from the heat, season with more pepper if needed, and sprinkle chopped fresh parsley on top before serving.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: ~320 kcal per serving

Variations

Sometimes I add sautéed mushrooms or spinach to bulk it up with more veggies. For a spicy kick, I toss in a pinch of red pepper flakes. You could also swap the chicken for shrimp or turkey.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of cream or water if needed to loosen the sauce.

FAQs

Can I use store-bought zoodles?

Yes, I’ve used pre-spiralized zucchini noodles and they work well—just be sure to pat them dry before cooking.

Can I make this dairy-free?

You can substitute the cream with coconut milk and use a dairy-free Parmesan alternative. It changes the flavor slightly but still tastes great.

Do I need to cook the zucchini noodles separately?

No, I cook them directly in the sauce for just a few minutes so they stay tender-crisp.

What kind of chicken should I use?

I usually go with boneless, skinless chicken breasts, but thighs also work if I want something juicier.

How do I keep the sauce from getting too thick?

If the sauce thickens too much, I stir in a splash of milk, cream, or even water to reach the consistency I like.

Conclusion

Zucchini Noodle Chicken Alfredo has become a staple in my kitchen. It’s creamy, comforting, and comes together quickly—without the heaviness of traditional pasta. Whether I’m cooking for the family or just for myself, it always hits the spot.

Print
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Zucchini Noodle Chicken Alfredo


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  • Author: Mia
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This zucchini Alfredo is rich, creamy, and low-carb—featuring tender chicken, spiralized zucchini, and a garlic-Parmesan sauce. A lighter twist on the classic pasta favorite.


Ingredients

2 medium zucchini (or 3 small), spiralized into noodles

1 lb (450 g) boneless, skinless chicken breasts

1 Tbsp olive oil

3 cloves garlic, minced

2 Tbsp unsalted butter

¾ cup heavy cream

1 cup (110 g) grated Parmesan cheese

1 tsp Italian seasoning

Salt and freshly ground black pepper, to taste

2 Tbsp fresh parsley, chopped


Instructions

Spiralize zucchini and place in a colander with a pinch of salt to drain for 10 minutes.

Season chicken with salt, pepper, and Italian seasoning. In a skillet over medium-high heat, heat olive oil and cook chicken for 8–10 minutes per side. Let rest, then slice.

In the same skillet, melt butter. Add garlic and sauté for 1 minute.

Stir in heavy cream and bring to a gentle boil. Reduce heat and whisk in Parmesan until smooth.

Add sliced chicken and zucchini noodles. Toss gently and cook for 2–3 minutes until warmed through.

Season to taste, garnish with parsley, and serve immediately.

Notes

Drain zucchini well to prevent a watery sauce.

Add mushrooms, spinach, or red pepper flakes for variety.

Swap chicken for shrimp or turkey as needed.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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