Chicken Alfredo Zucchini Noodles (Printable)
Tender chicken and fresh zucchini noodles unite in a creamy, gluten-free Italian-American dish.
# What You'll Need:
→ Protein
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Zucchini Noodles
05 - 4 medium zucchini (about 1.76 lbs), spiralized
06 - 1 tablespoon olive oil
07 - ¼ teaspoon salt
→ Alfredo Sauce
08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - ¼ teaspoon nutmeg (optional)
13 - Salt and black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Extra grated Parmesan, to serve
# How-To Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper, and cook for 5–7 minutes until golden and cooked through. Transfer to a plate and keep warm.
02 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan and nutmeg if using. Simmer for 3–4 minutes while stirring until slightly thickened. Season with salt and pepper to taste.
04 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spiralized zucchini and sprinkle with salt. Sauté for 2–3 minutes, tossing gently, until tender but not mushy. Drain any excess moisture.
05 - Add cooked chicken to the Alfredo sauce and stir to coat evenly.
06 - Divide zucchini noodles among serving plates and top with creamy chicken and Alfredo sauce.
07 - Sprinkle with fresh parsley and extra grated Parmesan. Serve immediately.
# Expert Suggestions:
01 -
- Tastes decadently creamy but won't leave you feeling weighed down afterward.
- Ready in under 40 minutes, which means weeknight dinner without the takeout guilt.
- Naturally gluten-free and low-carb without sacrificing a single bite of flavor or satisfaction.
02 -
- Don't skip draining the zucchini noodles after cooking—excess moisture will dilute your sauce and turn the whole dish watery by the time you reach your last bite.
- If your Alfredo sauce ever looks like it's breaking or separating, remove it from heat immediately and whisk in a splash of pasta water or cream off heat to bring it back together.
03 -
- Buy pre-spiralized zucchini noodles from the grocery store if you're short on time—they're more expensive than doing it yourself, but they work beautifully and nobody needs to know unless you tell them.
- Make the sauce first while the chicken cooks, then time the zucchini noodles to finish just as you're combining everything so every component is warm and at its best when it hits the plate.