Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini Noodle Chicken Alfredo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 77 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Carb

Description

A light and creamy Zucchini Noodle Chicken Alfredo that combines tender chicken breast with fresh zucchini noodles in a rich Parmesan Alfredo sauce. This low-carb, delicious dish is perfect for a quick weeknight dinner, ready in just 25 minutes. The zucchini noodles add a fresh twist to the classic Alfredo, making it a satisfying and healthier alternative.

Ingredients

Zucchini Noodles

  • 2 medium zucchini

Chicken and Seasoning

  • 8 ounces boneless skinless chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Sauce and Garnish

  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Prepare Zucchini Noodles: Spiralize the zucchini into noodles and place them on paper towels to absorb any excess moisture, ensuring they don’t become soggy when cooked.
  2. Season Chicken: Season the chicken breast with salt and pepper, then cut it into bite-sized pieces for even cooking.
  3. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for about 5 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
  4. Sauté Garlic: In the same skillet, add the minced garlic and sauté until fragrant, approximately 30 seconds, to release its aroma without burning.
  5. Make Alfredo Sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring frequently to prevent it from sticking or scorching.
  6. Add Parmesan Cheese: Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy, creating the classic Alfredo base.
  7. Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss well to coat all pieces evenly with the creamy Alfredo sauce.
  8. Cook Zucchini Noodles: Add the zucchini noodles to the skillet and cook for 2 to 3 minutes, just enough to warm them and keep them al dente without becoming mushy.
  9. Season and Garnish: Taste the dish and adjust seasoning with additional salt and pepper if desired. Finally, garnish with chopped fresh parsley before serving to add color and a fresh flavor.

Notes

  • Use paper towels to remove moisture from zucchini noodles to prevent watery sauce.
  • You can substitute chicken breast with thigh if you prefer a juicier texture.
  • For a lighter version, consider using half-and-half instead of heavy cream.
  • Grate Parmesan fresh for the best flavor and melt.
  • Do not overcook zucchini noodles to avoid soggy texture.
  • Fresh parsley adds both color and a mild herbaceous note; feel free to substitute with basil or oregano.

Find it online: https://slsrecipes.com/zucchini-noodle-chicken-alfredo-recipe/