This Creamy Zucchini Noodle Chicken Alfredo is a tasty twist on a classic favorite! Made with fresh zucchini noodles, tender chicken, and a rich, creamy sauce, it’s light yet satisfying.
You won’t believe how easy it is to make! Just sauté the chicken, whip up the sauce, and toss in those noodles. It’s a comforting meal that leaves you feeling good—no guilt here!
Key Ingredients & Substitutions
Zucchini: Spiralized zucchini is a great low-carb alternative to pasta. If zucchini isn’t available, try using summer squash or even sweet potatoes for a different taste and texture.
Chicken: Boneless, skinless chicken breasts keep this dish light. You can use cooked rotisserie chicken for an even quicker meal or substitute grilled shrimp for a seafood twist.
Heavy Cream: Heavy cream gives that rich, creamy texture. If you’re looking to lighten things up, you can use half-and-half or a dairy-free cream alternative like coconut cream for a unique flavor.
Parmesan Cheese: I love using freshly grated Parmesan for the best flavor. If you can’t find it, Pecorino Romano or Nutritional yeast (for a dairy-free option) can work too.
How Do I Get My Zucchini Noodles Just Right?
Getting zucchini noodles perfect is key for this dish. You want them tender, but not mushy. Here’s how to do it:
- Spiralize your zucchinis and then pat them dry with paper towels. This helps remove excess moisture, preventing a soggy dish.
- Add the noodles to the sauce and cook them just until they’re tender—this usually takes 2-3 minutes. Keep an eye on them to ensure they retain a slight bite.
Remember, zucchini noodles don’t need long cooking times, and you want them to still have some structure!
How to Make Creamy Zucchini Noodle Chicken Alfredo
Ingredients You’ll Need:
For the Main Dish:
- 3 medium zucchinis (spiralized into noodles)
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish takes around 30 minutes to prepare, making it perfect for a quick weeknight dinner. You’ll spend about 10 minutes prepping and around 20 minutes cooking. Easy and fast!
Step-by-Step Instructions:
1. Prepare the Zucchini Noodles:
Start by spiralizing your zucchinis to create noodles. Use a spiralizer for best results. Once done, set them aside and lightly pat them dry with paper towels to remove any excess moisture. This prevents your dish from becoming watery!
2. Season the Chicken:
Take your sliced chicken breasts and season them with salt and pepper. This will enhance the flavor as it cooks.
3. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken strips and cook for about 5-7 minutes until they are cooked through and golden brown. Once done, remove the chicken from the skillet and set it aside.
4. Make the Garlic Butter:
In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until the garlic becomes fragrant, but be careful not to let it burn!
5. Create the Creamy Sauce:
Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally. This will help thicken the cream a bit.
6. Add Cheese for Creaminess:
Stir in the grated Parmesan cheese until it melts into the cream, turning it into a delicious, creamy sauce. Season it with salt, pepper, and red pepper flakes if you’d like a little heat!
7. Combine with Zucchini Noodles:
Carefully add the zucchini noodles to the sauce, tossing gently to coat them evenly. Cook for about 2-3 minutes until they’re just tender but still have a slight bite. Remember, we want them to retain some crunch!
8. Mix in the Chicken:
Return the cooked chicken to the skillet and combine everything together, letting it heat through for another minute. The flavors will meld beautifully!
9. Serve and Enjoy:
Remove the skillet from the heat. Garnish your dish with fresh parsley for a pop of color and freshness. Serve immediately, and enjoy your creamy, low-carb chicken Alfredo!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Noodles?
Absolutely! If you’re not keen on zucchini noodles, you can substitute them with any pasta of your choice. Just cook the pasta according to package instructions and toss it with the sauce and chicken.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat or in the microwave until heated through.
Can I Make This Recipe Dairy-Free?
Yes! You can use coconut cream or a dairy-free cream alternative instead of heavy cream. For the cheese, try using nutritional yeast for a cheesy flavor without the dairy.
How Do I Add More Veggies?
Great idea! You can add spinach, bell peppers, or broccoli during the cooking process. Just make sure to add them to the skillet when you add the garlic to allow enough time for them to wilt or soften.
