If you have been craving a dish that feels indulgent but stays light and fresh, then this Zucchini Noodle Chicken Alfredo is absolutely going to become your new favorite. It beautifully marries tender slices of chicken with crisp zucchini noodles, all swimming in a silky, cheesy Alfredo sauce that hits every comfort food note without weighing you down. This recipe delivers the creamy richness you adore, balanced by the vibrant texture and subtle earthiness of fresh zucchini noodles. Whether you’re looking to cut carbs or just want a fresh twist on a classic, this Zucchini Noodle Chicken Alfredo will wow your taste buds and satisfy your soul.

Zucchini Noodle Chicken Alfredo Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that come together effortlessly to create a dish bursting with flavor and texture. Each ingredient plays a special role, from the fresh zucchinis adding a crisp, healthy bite to the Parmesan cheese giving the sauce that irresistible creamy tang.

3 medium zucchinis, ends trimmed: These are the star veggie noodles that keep the dish light and refreshing.

2 tbsp butter: Adds richness and helps sauté the chicken perfectly.
2 boneless, skinless chicken breasts, thinly sliced: Provides hearty protein and soaks up the Alfredo sauce beautifully.

1 tsp kosher salt (plus more to taste): Enhances all the natural flavors in the dish.
1 tsp freshly ground black pepper (plus more to taste): Adds a gentle kick of warmth and spice.

3 cloves garlic, minced: Infuses the sauce and chicken with aromatic depth.
¾ cup heavy cream (180 mL): Creates that luscious, creamy base for the Alfredo.
1 cup shredded Parmesan cheese (110 g), plus extra for garnish: Balances the cream with sharp, savory notes.

2 tbsp fresh parsley, chopped, plus extra for garnish: Lends a burst of fresh color and a mild herbal touch.

How to Make Zucchini Noodle Chicken Alfredo

Step 1: Prepare the Zucchini Noodles

Start by turning those zucchinis into noodles using a spiralizer, mandoline, or even a vegetable peeler if that’s what you have. Creating thin, delicate strands ensures they cook quickly and soak up just enough sauce without getting mushy. Pop the zucchini noodles in the microwave for 1-2 minutes to soften gently, then drain any excess water to keep your dish from becoming watery. This step sets the stage for that perfect zucchini noodle texture that balances the richness of the Alfredo.

Step 2: Cook the Chicken

In a large skillet over medium heat, melt the butter until it’s warm and inviting. Add the thinly sliced chicken alongside the kosher salt, black pepper, and minced garlic. Cooking the chicken this way allows it to develop a golden sear while absorbing the garlic’s savory aroma. After about 7 minutes, your chicken should be cooked through and tender. Remove it from the pan and set it aside — you’ll bring it back later to marry with the sauce.

Step 3: Make the Alfredo Sauce

Using the same skillet, pour in the heavy cream, then sprinkle in the Parmesan cheese and chopped parsley. Stir everything together so the cheese melts smoothly and the parsley weaves through the sauce with fresh bursts of green. Bring this mixture to a boil, then lower the heat and let it simmer gently for 3 to 5 minutes. The sauce will thicken and reduce by about half, becoming luxuriously creamy — the perfect embrace for the chicken and noodles.

Step 4: Combine Chicken, Sauce, and Zucchini Noodles

Return the cooked chicken to the pan with your silky Alfredo sauce, stirring to coat the pieces completely. Taste and adjust the seasoning with additional salt and pepper if needed — this step makes sure every bite has balanced flavor. Then add in the zucchini noodles, tossing everything together so the noodles are evenly coated and warmed through without losing their crunch. Serve right away, garnished with extra Parmesan cheese and parsley for that inviting final touch.

How to Serve Zucchini Noodle Chicken Alfredo

Garnishes

To make your Zucchini Noodle Chicken Alfredo truly shine on the plate, sprinkle a little more freshly grated Parmesan cheese over the top along with a handful of chopped fresh parsley. These simple garnishes not only add pops of color but also deepen the cheesy flavor and bring a fresh herbal brightness that cuts through the creaminess beautifully.

Side Dishes

This dish stands out wonderfully on its own, but if you’re looking to round out the meal, consider serving it alongside a crisp green salad with a light vinaigrette or some roasted cherry tomatoes to add a burst of acidity. Garlic bread or a crusty baguette also pairs nicely, offering a satisfying crunch to scoop up any leftover Alfredo sauce.

Creative Ways to Present

For a fun presentation twist, try serving your Zucchini Noodle Chicken Alfredo in hollowed-out zucchini boats – it’s a gorgeous way to show off the noodles while keeping things neat. Alternatively, layering the chicken and noodles in clear glass bowls highlights the creamy sauce’s texture and colors, making your dish as delightful to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the Zucchini Noodle Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Keep in mind that zucchini noodles can release some moisture after sitting, so it’s best enjoyed within that timeframe for the freshest texture.

Freezing

This dish doesn’t freeze as well because zucchini noodles tend to become mushy when frozen and thawed. For best results, freeze cooked chicken and Alfredo sauce separately if you want to prep in advance, then combine with fresh zucchini noodles when ready to eat.

Reheating

When reheating leftovers, warm the dish gently on the stovetop over low heat to keep the sauce creamy and avoid overcooking the zucchini noodles. Adding a splash of cream or milk can help revive the sauce’s consistency. Avoid microwaving if possible, as it can make the noodles softer and the sauce separate.

FAQs

Can I use regular pasta instead of zucchini noodles?

Absolutely! While zucchini noodles keep this dish light and fresh, you can swap in your favorite pasta for a classic feel. Just cook according to package instructions before adding to the Alfredo sauce and chicken.

Is this recipe dairy-free or easy to make dairy-free?

This traditional recipe relies on cheese and heavy cream for its signature richness, so it’s not dairy-free as-is. However, you could experiment with dairy-free cream and cheese alternatives to create a similar creamy texture.

How do I spiralize zucchini if I don’t have a spiralizer?

No spiralizer? No problem. A vegetable peeler or mandoline can create thin zucchini ribbons or strips that work beautifully as noodles. Just be sure to soften them slightly to avoid toughness.

Can I meal prep this dish for the week?

You can prep the chicken and sauce ahead of time, but it’s best to add the zucchini noodles just before serving so they stay crisp and fresh. This approach makes weeknight dinners quick and still delicious.

What can I add to boost the flavor or nutrition?

Try tossing in sautéed mushrooms, sun-dried tomatoes, or steamed broccoli for extra texture and nutrients. A squeeze of lemon juice over the top just before serving also brightens the entire dish wonderfully.

Final Thoughts

There’s something so satisfying about a Zucchini Noodle Chicken Alfredo that’s creamy, savory, and fresh all at once. It’s a fantastic way to indulge in your comfort food cravings while feeling good about what’s on your plate. I wholeheartedly encourage you to give this recipe a try — it’s guaranteed to become a staple in your dinner rotation and a crowd-pleaser for everyone lucky enough to share your table.

Zucchini Noodle Chicken Alfredo Recipe

★★★★★

4.7 from 15 reviews

Author: Lila
Total Time: 25 minutes

Yield: 2 servings 1x
Diet: Low Calorie

Print Recipe

Description

A light and creamy Zucchini Noodle Chicken Alfredo recipe that offers a low-carb alternative to traditional pasta. Tender chicken breast slices are cooked in a rich homemade Alfredo sauce with Parmesan and fresh parsley, then tossed with freshly spiralized zucchini noodles for a delicious and healthy meal.

Ingredients

Scale

Zucchini Noodles

3 medium zucchinis, ends trimmed

Chicken & Seasoning

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

Alfredo Sauce

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

Instructions

Prepare the Zucchini Noodles: Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles from the trimmed zucchinis. Microwave the noodles for 1-2 minutes to soften slightly, then drain any excess liquid to prevent the final dish from becoming watery.
Cook the Chicken: In a large pan over medium heat, melt the butter. Add the thinly sliced chicken breasts along with kosher salt, freshly ground black pepper, and minced garlic. Cook the chicken for about 7 minutes, stirring occasionally, until it is fully cooked and the garlic is fragrant. Remove the chicken from the pan and set aside.
Make the Alfredo Sauce: Using the same pan, add the heavy cream, shredded Parmesan cheese, and chopped fresh parsley. Stir well and bring the mixture to a boil. Reduce the heat and let it simmer for 3-5 minutes until the sauce thickens and reduces by half, creating a creamy texture.

Combine Chicken and Sauce: Return the cooked chicken slices to the pan with the Alfredo sauce. Stir to coat the chicken evenly. Taste and adjust seasoning by adding additional salt and pepper if necessary.
Toss with Zucchini Noodles and Serve: Add the drained zucchini noodles to the pan and toss everything together until the noodles are well coated with the sauce and chicken. Serve immediately, garnished with extra Parmesan cheese and chopped parsley for a fresh finish.

Notes

To avoid watery noodles, be sure to microwave and drain the zucchini noodles before adding them to the sauce.

Use freshly grated Parmesan cheese for the best flavor and smooth sauce consistency.
Feel free to substitute heavy cream with half-and-half for a lighter sauce, but the texture may be less creamy.
To make this recipe gluten-free, ensure the Parmesan cheese and other ingredients are certified gluten-free.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but zucchini noodles are best served fresh.

Prep Time: 10 minutes
Cook Time: 15 minutes

Category: Main Course
Method: Sautéing, Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 3 g

Sodium: 520 mg
Fat: 26 g
Saturated Fat: 15 g

Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 8 g

Fiber: 2 g
Protein: 32 g
Cholesterol: 125 mg

Keywords: Zucchini noodles, Chicken Alfredo, Low carb pasta alternative, Healthy Alfredo sauce, Gluten-free chicken meal, Low calorie chicken recipe