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Chicken Alfredo Zucchini Noodles

Delicious Chicken Alfredo Zucchini Noodles for Guilt-Free Indulgence

Enjoy scrumptious Chicken Alfredo Zucchini Noodles, a guilt-free twist on a classic comfort food packed with flavor and healthy ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breasts Can swap with spicy Italian sausage.
  • 2 tablespoons Olive Oil Can use avocado oil.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for bolder taste.
  • 1 teaspoon Onion Powder Shallots can be used for a sweet alternative.
  • 1 teaspoon Paprika Consider using smoked paprika for deeper flavor.
For the Zoodles
  • 4 medium Zucchini Yellow squash can be an alternative.
For the Alfredo Sauce
  • 2 tablespoons Unsalted Butter Coconut oil can be used for dairy-free.
  • 1 cup Heavy Cream Light cream or unsweetened almond milk can reduce calories.
  • ½ cup Parmesan Cheese Pecorino Romano is an excellent substitute.
  • ¼ teaspoon Nutmeg Optional if absent.
For Garnish
  • ¼ cup Fresh Parsley Basil or chives can be alternatives.
  • to taste Red Pepper Flakes Optional for spice.

Equipment

  • skillet
  • Spiralizer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Flatten the chicken breasts to ½ inch thickness and season with garlic powder, onion powder, paprika, and salt.
  2. Heat olive oil in a skillet over medium-high heat and sauté chicken for 5–7 minutes on each side until golden brown.
  3. Let chicken rest for 5 minutes, then slice into thick strips.
  4. Spiralize zucchini into noodles and place on a towel to absorb excess moisture.
  5. In the same skillet, add another tablespoon of olive oil and sauté minced garlic until fragrant (about 30 seconds).
  6. Add zucchini noodles to the skillet and sauté for 3–5 minutes until tender yet crisp.
  7. In a separate saucepan, melt unsalted butter, add heavy cream, and simmer for 5–7 minutes until thickened.
  8. Mix in Parmesan cheese and nutmeg, stirring until smooth and creamy.
  9. Combine the sautéed zoodles and sliced chicken in the skillet, pour Alfredo sauce over, and toss until well coated.
  10. Plate the dish, garnishing with parsley and Parmesan cheese, and serving with red pepper flakes if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Do not overcook zucchini noodles for the best texture. Use freshly grated Parmesan for optimal melting. Adjust sauce consistency with more cream as needed.

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