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Zucchini Noodle Chicken Alfredo served in a bowl garnished with parsley

Zucchini Noodle Chicken Alfredo

A healthier spin on classic Chicken Alfredo using zucchini noodles instead of pasta for a comforting, low-carb 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: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Zucchini Noodles
  • 2 medium zucchinis, spiralized or julienned Choose firm zucchinis with glossy skin for the best texture.
  • Salt To taste
For the Chicken Alfredo Sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups cooked chicken breast, shredded
  • 1 cup heavy cream Can be replaced with half-and-half or a dairy-free alternative.
  • 1 cup grated Parmesan cheese
  • Salt and pepper To taste
  • Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Start by spiralizing the zucchinis into noodles. If you don’t have a spiralizer, a simple julienne peeler works just as well.
  2. Sprinkle the zucchini noodles with a little salt and set aside to drain excess moisture for about 10 minutes.
Cooking the Chicken
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Add the shredded chicken and cook until heated through, around 3-5 minutes.
Making the Alfredo Sauce
  1. Slowly pour in the heavy cream while stirring until well combined.
  2. Bring to a gentle simmer, allowing it to thicken, about 5 minutes.
  3. Stir in the grated Parmesan cheese and mix until the sauce is creamy and velvety.
  4. Season with salt and pepper according to your taste.
Combining Zoodles and Serving
  1. Add the zucchini noodles to the skillet, tossing them in the sauce for 2-3 minutes, just until they are tender but still al dente.
  2. Be careful not to overcook, as they can become mushy.
  3. Once mixed well, serve immediately, garnished with chopped parsley for a fresh touch.

Notes

Aim for fresh ingredients for the best flavor and texture. When cooking the zucchini, keep an eye on them to prevent overcrowding in the skillet. This helps them maintain their shape and prevents them from becoming soggy. For a vegetarian twist, substitute chicken with pan-fried mushrooms or chickpeas. Experiment with other vegetables like bell peppers or spinach for added nutrients.