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Zucchini Noodle Chicken Alfredo Recipe

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4 from 33 reviews

This Zucchini Noodle Chicken Alfredo is a low-carb, creamy, and delicious twist on the classic Alfredo dish. Tender chicken breasts are cooked with garlic and tossed in a rich Parmesan cream sauce, then combined with fresh zucchini noodles for a light yet satisfying meal. Perfect for those seeking a gluten-free or low-calorie alternative without sacrificing flavor.

Ingredients

Zucchini Noodles

  • 3 medium zucchinis, ends trimmed

Chicken and Sauce

  • 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

Instructions

  1. Prepare the Zucchini Noodles: Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles. Microwave the noodles for 1-2 minutes to soften them slightly, then drain any excess liquid to prevent a watery sauce.
  2. Cook the Chicken: In a large pan over medium heat, melt the butter. Add the sliced chicken breasts, seasoning them with salt and pepper, and minced garlic. Cook the chicken for about 7 minutes until it is fully cooked through and the garlic becomes fragrant. Remove the cooked chicken from the pan and set it aside.
  3. Make the Alfredo Sauce: Using the same pan, pour in the heavy cream, then add the shredded Parmesan cheese and chopped parsley. Stir the mixture well and bring it to a boil before reducing the heat to simmer. Allow the sauce to cook for 3-5 minutes, letting it thicken and reduce by about half.
  4. Combine Chicken and Sauce: Return the cooked chicken pieces to the pan with the Alfredo sauce. Stir to coat the chicken evenly in the creamy sauce. Taste and adjust the seasoning with additional salt and pepper as needed.
  5. Toss and Serve: Add the prepared zucchini noodles to the pan and toss them with the chicken and sauce until the noodles are well coated and heated through. Serve immediately, garnished with extra Parmesan cheese and parsley for a fresh, flavorful finish.

Notes

  • Microwaving zucchini noodles helps remove excess moisture, preventing a watery sauce.
  • Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
  • You can substitute butter with olive oil for a slightly lighter option.
  • To keep the zucchini noodles al dente, avoid overcooking after combining with sauce.
  • For a richer sauce, add an extra ¼ cup of heavy cream or a splash of cream cheese.

Find it online: https://deliciousyum.com/zucchini-noodle-chicken-alfredo-recipe/