Zucchini Noodle Chicken Alfredo
This zucchini noodle chicken alfredo is a healthy, low-carb twist on the classic comfort dish. Tender chicken breast is tossed with spiralized zucchini in a creamy garlic Parmesan sauce, making it perfect for a quick weeknight dinner.
Servings: 4 servings
Calories: 350kcal
Equipment
- Large skillet
- Spiralizer
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
Ingredients
- 4 medium zucchinis spiralized into noodles
- 2 boneless skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- Chopped fresh parsley for garnish optional
Instructions
- Spiralize the zucchinis into noodles and set aside. Lightly salt and let rest for 10 minutes to release excess moisture if desired.
- Heat olive oil in a large skillet over medium heat. Add sliced chicken, season with salt and pepper, and cook for 5–7 minutes until golden brown and fully cooked. Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Add nutmeg if using.
- Return the cooked chicken to the skillet along with the zucchini noodles. Toss gently and cook for 2–3 minutes until the noodles are coated and just tender.
- Garnish with chopped parsley if desired and serve immediately.
Notes
For best texture, avoid overcooking the zucchini noodles. If you prefer a lighter sauce, substitute half of the heavy cream with milk or half-and-half.