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Zucchini Noodle Chicken Alfredo

zucchini noodle chicken Alfredo - featured image
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A creamy, comforting, and healthy low-carb dinner featuring tender chicken, silky Alfredo sauce, and fresh zucchini noodles. This easy recipe is perfect for busy weeknights and can be adapted for various diets.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb), thinly sliced
  • 4 medium zucchini (about 1.5 lbs), spiralized into noodles
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • Salt and black pepper, to taste
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream (or half-and-half for lighter sauce)
  • 2 ounces cream cheese, softened
  • 2/3 cup freshly grated Parmesan cheese (plus more for topping)
  • 1/4 teaspoon ground nutmeg (optional)
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Wash and trim ends from zucchini. Spiralize into long noodles. Lay zoodles on a clean kitchen towel, sprinkle with a little salt, and let sit for 10 minutes to draw out moisture. Pat dry.
  2. Slice chicken breasts into thin strips or bite-size pieces. Season with salt, pepper, and Italian seasoning.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes per side (8-10 minutes total), until golden and cooked through. Remove chicken to a plate and cover loosely with foil.
  4. In a medium saucepan over medium heat, melt butter. Add minced garlic and cook until fragrant (about 1 minute). Stir in cream cheese and heavy cream. Whisk until smooth and bubbly, about 2-3 minutes. Lower heat, add Parmesan and nutmeg, and stir until cheese melts and sauce is thick and creamy. Season with salt and pepper.
  5. In the same skillet used for chicken, add zucchini noodles. Sauté over medium heat for 2-3 minutes, tossing gently with tongs, until warmed through but still slightly crisp.
  6. Return cooked chicken to the skillet with zoodles. Pour Alfredo sauce over everything and gently toss to coat. Heat for 1-2 minutes more, just until everything is warmed and silky.
  7. Divide among bowls. Top with extra Parmesan and chopped parsley if desired. Serve hot.

Notes

Do not overcook the zucchini noodles; 2-3 minutes is enough to keep them crisp-tender. Pat zoodles dry after salting to prevent a watery sauce. Use freshly grated Parmesan for the best texture. Store leftovers with sauce and zoodles separate for best results. For dairy-free, use coconut cream and nutritional yeast. For vegetarian, swap chicken for mushrooms or tofu.

Nutrition

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

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