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