Chicken Alfredo Zucchini Noodles (Printable)
Tender chicken meets creamy Alfredo and fresh zucchini noodles in this gluten-free, low-carb Italian-American dish.
# What You 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 zucchinis (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
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper. Cook for 5 to 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. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg if using. Simmer for 3 to 4 minutes, stirring often, until slightly thickened. Season with salt and pepper to taste.
03 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spiralized zucchini and sprinkle with salt. Sauté gently for 2 to 3 minutes until just tender but not mushy. Drain any excess moisture.
04 - Add the cooked chicken to the Alfredo sauce and stir to coat evenly.
05 - Divide zucchini noodles among serving plates. Top with creamy chicken Alfredo.
06 - Sprinkle fresh parsley and extra grated Parmesan over the top. Serve immediately.
# Expert Hints:
01 -
- Real, creamy Alfredo sauce that tastes indulgent but keeps you satisfied without the heavy pasta crash.
- Ready in 40 minutes start to finish, which means weeknight dinners don't have to mean takeout.
- Gluten-free and low-carb without any of the weird substitutes or strange aftertastes.
02 -
- If your Parmesan cheese is old or you added it too quickly, your sauce will break and turn grainy—there's no coming back from that, so go slow and taste as you go.
- Zucchini releases water when it sits, so pat your noodles dry before sautéing and don't let them sit in the sauce for longer than a few minutes or they'll get mushy and sad.
03 -
- Keep your ingredients prepped and ready before you turn on any heat; once you start cooking, everything moves fast and there's no time to mince garlic mid-sauce.
- If your sauce breaks and turns separated, whisk in a splash of pasta water or plain water away from heat—sometimes you can save it by bringing the temperature down.