I like that this chicken Alfredo keeps all the creamy flavor I crave but replaces traditional pasta with low-carb zucchini noodles. It feels comforting without being heavy, and it’s packed with protein, freshness, and cheesy goodness. I can have it on the table in under 40 minutes, and cleanup is easy since everything comes together in one pan.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 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
Prepare the Zucchini Noodles: I use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles. I microwave them for 1–2 minutes, then drain any excess liquid to prevent a watery sauce.
Cook the Chicken: In a large pan over medium heat, I melt the butter and add the sliced chicken, salt, pepper, and garlic. I cook for about 7 minutes, until the chicken is cooked through and the garlic smells fragrant. I remove the chicken from the pan and set it aside.
Make the Alfredo Sauce: Using the same pan, I pour in the cream, Parmesan cheese, and parsley. I stir and bring it to a gentle boil, then let it simmer for 3–5 minutes until the sauce thickens and reduces by about half.
Combine Everything: I return the cooked chicken to the sauce, stirring to coat it well. I taste and adjust the seasoning with more salt and pepper if needed.
Add the Zucchini Noodles: I toss the zucchini noodles into the pan, stirring until they’re fully coated in the creamy Alfredo sauce. I serve it immediately, garnished with extra Parmesan and parsley for a fresh finish.
I like to mix things up by using shrimp or grilled salmon instead of chicken. When I want a dairy-free option, I use coconut cream and nutritional yeast instead of heavy cream and Parmesan. For extra flavor, I sometimes add a pinch of nutmeg or crushed red pepper flakes to the sauce. I also enjoy adding sautéed mushrooms or spinach for a veggie boost.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. Because zucchini noodles release moisture, I reheat gently in a skillet over low heat to help evaporate any liquid and keep the sauce creamy. I avoid microwaving too long since it can make the noodles soft and watery.
FAQs
How do I keep zucchini noodles from getting soggy?
I drain them well after microwaving and add them to the sauce just before serving so they stay slightly crisp.
Can I make this recipe with regular pasta?
Yes, I can substitute fettuccine or linguine for a classic Alfredo experience.
Can I make it ahead of time?
I prefer to make it fresh, but I can prep the zucchini noodles and sauce in advance, then combine and reheat just before serving.
What’s the best tool for making zucchini noodles?
I like using a spiralizer for perfect strands, but a julienne peeler or mandoline works too.
Can I make it lower in fat?
Yes, I can use half-and-half or light cream and reduce the butter for a lighter version.
What type of Parmesan works best?
I use freshly grated Parmesan for the best flavor and smooth melting.
How can I add more veggies?
I often toss in spinach, mushrooms, or cherry tomatoes for added color and nutrition.
Is this dish gluten-free?
Yes, as long as I use gluten-free ingredients and ensure my Parmesan has no additives.
How do I make it extra creamy?
I let the sauce simmer an extra minute or two to thicken, or I add a little more cream before tossing with the noodles.
What can I serve with it?
I like pairing it with a simple green salad or roasted asparagus for a balanced meal.
Conclusion
I love how this zucchini noodle chicken Alfredo satisfies my craving for creamy comfort food without leaving me feeling too full. The tender chicken, silky sauce, and fresh zucchini noodles come together beautifully in every bite. It’s a quick, elegant meal that I can enjoy any night of the week.
This Zucchini Noodle Chicken Alfredo is a lighter take on the classic creamy pasta dish. Tender zucchini noodles are tossed in a rich Parmesan Alfredo sauce with juicy slices of chicken for a low-carb, high-protein meal that’s both comforting and fresh.
1 tsp freshly ground black pepper (plus more to taste)
3 cloves garlic, minced
3/4 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
Prepare the Zucchini Noodles: Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles. Microwave them for 1–2 minutes, then drain well to remove excess liquid.
Cook the Chicken: In a large skillet over medium heat, melt the butter. Add the chicken, salt, pepper, and garlic. Cook for about 7 minutes, until the chicken is cooked through and fragrant. Remove from the pan and set aside.
Make the Alfredo Sauce: In the same pan, add the cream, Parmesan cheese, and parsley. Stir and bring to a gentle boil. Let it simmer for 3–5 minutes until thickened and reduced by about half.
Combine: Return the cooked chicken to the pan and stir to coat it in the sauce. Adjust seasoning with salt and pepper if needed.
Add Zucchini Noodles: Toss the noodles in the sauce until fully coated. Serve immediately, topped with extra Parmesan and parsley.
Notes
Drain zucchini noodles thoroughly to prevent a watery sauce.
Use freshly grated Parmesan for the best flavor and creamy texture.
Add sautéed mushrooms or spinach for more vegetables.
For a dairy-free version, use coconut cream and nutritional yeast instead of dairy.
Reheat gently in a skillet to keep the sauce creamy and noodles firm.
