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Zucchini Noodle Chicken Alfredo

zucchini noodle chicken Alfredo - featured image
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This easy, low-carb chicken Alfredo swaps traditional pasta for fresh zucchini noodles, delivering all the creamy, cheesy comfort of the classic dish with fewer carbs and more veggies. It’s a quick, protein-packed dinner perfect for busy weeknights or healthy meal prep.

Ingredients

Scale
  • 3 medium zucchini, spiralized
  • 2 large boneless, skinless chicken breasts (about 1 lb), thinly sliced
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 2 ounces cream cheese, softened
  • 3/4 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1/2 teaspoon Italian seasoning, divided
  • 1 tablespoon butter (optional)

Instructions

  1. Spiralize 3 medium zucchini into noodles. Lay the zoodles on a kitchen towel, sprinkle lightly with salt, and let sit for about 10 minutes. Gently squeeze out extra moisture with another towel.
  2. Thinly slice 2 large chicken breasts. Pat dry and season both sides with salt, pepper, and half the Italian seasoning.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
  4. Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter (if using). Add minced garlic and sauté for 30 seconds until fragrant.
  5. Pour in 1 cup heavy cream and stir. Add 2 ounces cream cheese and whisk until melted and smooth, about 2 minutes.
  6. Stir in 3/4 cup Parmesan and remaining Italian seasoning. Whisk until cheese melts and sauce thickens slightly, about 2-3 minutes. Taste and adjust salt and pepper.
  7. Add drained zucchini noodles to the skillet. Use tongs to gently toss and coat with Alfredo sauce. Cook for 2-4 minutes, just until zoodles are tender but still have a bit of bite.
  8. Return cooked chicken to the skillet. Stir to combine and warm through for 1-2 minutes.
  9. Divide among plates. Top with extra Parmesan, fresh cracked pepper, or chopped parsley if desired. Serve hot.

Notes

For best texture, don’t overcook the zucchini noodles—2-4 minutes is plenty. Salt and drain zoodles before cooking to avoid watery sauce. Grate your own Parmesan for the smoothest sauce. You can substitute chicken with shrimp or make it vegetarian by omitting the meat. Leftovers keep for up to 2 days in the fridge but don’t freeze well.

Nutrition

Keywords: zucchini noodles, chicken Alfredo, low carb, keto, gluten free, healthy dinner, weeknight meal, creamy, spiralized zucchini, easy recipe

Find it online: https://norasfoods.com/zucchini-noodle-chicken-alfredo-best-easy-low-carb-dinner-recipe/