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Creamy Tuscan Chicken Alfredo with Zucchini Noodles

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This Creamy Tuscan Chicken Alfredo with Zucchini Noodles is a rich, decadent, and low-carb twist on classic Alfredo. Packed with juicy chicken, sun-dried tomatoes, spinach, and a silky Parmesan cream sauce, it’s a comforting dinner that’s secretly healthy and gluten-free.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1 tablespoon olive oil (for searing the chicken)
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, sliced (drain excess oil)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup low-sodium chicken broth
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 cups baby spinach leaves (roughly chopped if large)
  • 4 medium zucchini (about 2 lb), spiralized into noodles
  • 1 tablespoon olive oil (for sautéing the zoodles)
  • Pinch of salt and pepper
  • Optional: Extra grated Parmesan, fresh basil leaves, lemon zest

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through (internal temp should reach 165°F). Transfer to a plate and let rest. Slice thinly once slightly cooled.
  3. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes, until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits. Add heavy cream and bring to a gentle simmer, then reduce heat to low.
  5. Stir in the Parmesan cheese a handful at a time, whisking until melted and the sauce is smooth. Add red pepper flakes if using. Adjust thickness with more broth or cream if needed.
  6. Add spinach to the sauce and cook until wilted, about 1 minute. Return sliced chicken to the skillet and heat through for 1-2 minutes.
  7. In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the zucchini noodles and a pinch of salt and pepper. Sauté for 2-3 minutes, tossing gently, until just tender but still al dente. Transfer to a colander and let excess moisture drain. Blot with a towel if desired.
  8. Divide zucchini noodles among plates or bowls. Spoon creamy Tuscan chicken and sauce over the top.
  9. Garnish with extra Parmesan, fresh basil, and lemon zest if desired. Serve immediately.

Notes

Don’t overcook the zucchini noodles—sauté just until tender for best texture. Let the chicken rest before slicing to keep it juicy. Use freshly grated Parmesan for a smooth sauce. For dairy-free, use coconut cream and vegan Parmesan. Store leftovers in the fridge for up to 3 days; reheat gently to avoid separating the sauce.

Nutrition

Keywords: Tuscan chicken, Alfredo, zucchini noodles, low carb, gluten free, healthy dinner, creamy chicken, Italian, keto, spiralized zucchini

Find it online: https://norasfoods.com/creamy-tuscan-chicken-alfredo-with-zucchini-noodles-easy-low-carb-dinner/