Zucchini Noodle Chicken Alfredo
Zucchini Noodle Chicken Alfredo is a creamy low-carb dinner made with tender chicken, spiralized zucchini, Parmesan cheese, garlic, and rich Alfredo sauce. Ready in just 30 minutes.
Ingredients
- 3 medium zucchini ends trimmed
- 2 tablespoons butter
- 2 boneless skinless chicken breasts, thinly sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves minced
- 3/4 cup heavy cream
- 1 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese for serving
- Extra chopped parsley for garnish
Instructions
- Use a spiralizer, mandoline, or vegetable peeler to create zucchini noodles.
- Microwave the zucchini noodles for 1–2 minutes, then drain any excess liquid.
- Melt the butter in a large skillet over medium heat.
- Add the sliced chicken, salt, pepper, and garlic.
- Cook for about 7 minutes until the chicken is golden and fully cooked.
- Transfer the chicken to a plate.
- In the same skillet, add the heavy cream, Parmesan cheese, and parsley.
- Stir continuously until the cheese melts and the sauce becomes smooth.
- Bring the sauce to a gentle boil and simmer for 3–5 minutes until slightly thickened.
- Return the chicken to the skillet and coat it with the Alfredo sauce.
- Remove the skillet from the heat.
- Add the zucchini noodles and gently toss until evenly coated.
- Serve the Zucchini Noodle Chicken Alfredo immediately with extra Parmesan cheese and fresh parsley.
Notes
- Chicken thighs can replace chicken breasts if preferred.
- Add grilled shrimp for a seafood variation.
- Garnish with lemon zest for a brighter finish.
- Pair with a fresh green salad or roasted vegetables