Zucchini Noodle Chicken Alfredo

Why You’ll Love Zucchini Noodle Chicken Alfredo Recipe

If you’re looking for a lighter take on a beloved classic, Zucchini Noodle Chicken Alfredo is the perfect dish. The zucchini noodles, or “zoodles,” take the place of regular pasta, making this a low-carb option without compromising on taste. The creamy Alfredo sauce, made from rich heavy cream and Parmesan cheese, is indulgent yet lightened up with the zucchini noodles. The chicken is perfectly cooked and pairs wonderfully with the creamy sauce. This recipe is not only healthy but also quick and easy to prepare, making it ideal for busy weeknights or meal prepping.

Ingredients

• 2 chicken breasts, boneless and skinless

• 4 medium zucchinis, spiralized into noodles

• 1 tablespoon olive oil

• 1 tablespoon butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Salt and black pepper to taste

• 1/4 teaspoon dried basil (optional)

• 1/4 teaspoon dried oregano (optional)

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the zucchini noodles: Using a spiralizer, create zucchini noodles (zoodles) from the zucchinis. Set them aside. If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons of zucchini or buy pre-spiralized zucchini from the store.

2. Cook the chicken: Season both sides of the chicken breasts with salt, pepper, and a pinch of dried basil and oregano (optional). Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F). Once done, remove the chicken from the skillet and set aside to rest before slicing into thin strips.

3. Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream, stirring occasionally. Let the cream simmer for 2-3 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Continue to stir until the sauce is smooth and creamy.

4. Combine the zucchini noodles: Add the spiralized zucchini noodles to the skillet with the Alfredo sauce. Toss the noodles in the sauce for 2-3 minutes, allowing them to soften slightly. Be careful not to overcook them, as zucchini noodles can release excess moisture.

5. Finish the dish: Add the sliced chicken to the skillet and toss everything together to coat the chicken and zucchini noodles with the Alfredo sauce. Garnish with fresh parsley, if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add Veggies: You can mix in other vegetables like spinach, mushrooms, or bell peppers to add more nutrients and color.

• Swap the Protein: Instead of chicken, you can use shrimp or even sautéed tofu for a vegetarian version of the dish.

• Low-Fat Option: For a lighter sauce, substitute the heavy cream with half-and-half or coconut milk.

• Vegan Option: To make this dish vegan, replace the chicken with plant-based protein and use coconut cream or a cashew-based cream sauce. Replace Parmesan with a dairy-free alternative.

Storage/Reheating

• Storage: Store leftover Zucchini Noodle Chicken Alfredo in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: Reheat in a skillet over low heat, adding a splash of milk or cream to bring the sauce back to life. You can also microwave in short intervals, stirring in between.

FAQs

1. Can I use store-bought zucchini noodles?

Yes, pre-spiralized zucchini noodles are available in most grocery stores and can save you time in the kitchen.

2. How do I prevent the zucchini noodles from becoming soggy?

To avoid soggy zucchini noodles, make sure not to overcook them. Add them to the sauce at the very end and cook them only for a few minutes to soften.

3. Can I use a different type of pasta?

If you prefer traditional pasta, you can easily swap the zucchini noodles for regular fettuccine or spaghetti. However, keep in mind that this will increase the carb content of the dish.

4. How do I make the Alfredo sauce thicker?

If you prefer a thicker sauce, you can add more grated Parmesan cheese or allow the sauce to simmer a bit longer to thicken.

5. Can I freeze this dish?

Zucchini noodles tend to release moisture when frozen, so it’s not recommended to freeze this dish. However, you can freeze the chicken and Alfredo sauce separately and assemble them later.

6. How can I make this dish spicier?

To add some heat, sprinkle in red pepper flakes or a dash of hot sauce to the Alfredo sauce.

7. Can I make the sauce without heavy cream?

Yes, you can use half-and-half, coconut cream, or a mixture of milk and cornstarch for a lighter version of the sauce.

8. How do I cook the zucchini noodles if I don’t have a spiralizer?

If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons of zucchini or use a julienne peeler to mimic the texture of noodles.

9. Can I make this dish ahead of time?

You can prepare the sauce and chicken ahead of time, but it’s best to toss the zucchini noodles in the sauce right before serving to prevent them from becoming too soggy.

10. How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F. You can check this with a meat thermometer to ensure the chicken is safe to eat.

Conclusion

Zucchini Noodle Chicken Alfredo is a delicious and healthy alternative to traditional Alfredo pasta. By swapping out regular pasta for zucchini noodles, this dish is lighter, lower in carbs, and packed with flavor. The creamy Alfredo sauce combined with tender chicken and fresh zucchini noodles creates a meal that is both satisfying and nourishing. Whether you’re looking for a low-carb dinner or a quick weeknight meal, this recipe is sure to be a hit!