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Zucchini Noodle Chicken Alfredo

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This Zucchini Noodle Chicken Alfredo is a creamy, low-carb twist on the classic Alfredo dish. With tender zucchini noodles, perfectly grilled chicken, and a rich, velvety Alfredo sauce, it’s a healthier, lighter alternative without sacrificing flavor. Perfect for keto, gluten-free, or paleo diets, this dish will satisfy your cravings while keeping you on track with your wellness goals!

Ingredients

  • For the Chicken:
  • 2 chicken breasts, boneless and skinless
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • For the Alfredo Sauce:
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Salt and pepper, to taste
  • For the Zucchini Noodles:
  • 2 large zucchinis, spiralized into noodles
  • 1 tablespoon olive oil
  • Salt, to taste

Instructions

  • Prepare the Chicken:
  • Season the chicken breasts with salt, pepper, garlic powder, and paprika.
  • Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
  • Let the chicken rest for a few minutes before slicing it into thin strips.
  • Make the Alfredo Sauce:
  • In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  • Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan and mozzarella cheeses. Continue to cook, stirring constantly, until the sauce thickens (about 3-5 minutes).
  • Season with salt and pepper to taste.
  • Prepare the Zucchini Noodles:
  • Heat olive oil in a separate skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender. Be careful not to overcook, as zucchini noodles can become soggy.
  • Assemble the Dish:
  • Add the zucchini noodles to the skillet with the Alfredo sauce. Toss to combine until the noodles are fully coated.
  • Top with the sliced chicken.
  • Serve:
  • Serve immediately, garnished with additional Parmesan cheese and fresh parsley if desired.

Notes

  • For a dairy-free version, substitute the heavy cream with coconut cream and use dairy-free cheese.
  • You can use store-bought zucchini noodles, or spiralize them yourself for a fresher taste.
  • Add extra vegetables like mushrooms, spinach, or broccoli to make the dish more nutritious.

Find it online: https://yumfamilyrecipes.com/zucchini-noodle-chicken-alfredo-2/