Chicken Alfredo Zucchini Noodles (Printable)
A light, creamy chicken dish with zucchini noodles offering a low-carb, gluten-free option.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 1 pound), sliced into strips
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Zucchini Noodles
05 - 4 medium zucchinis (about 1.75 pounds), spiralized
06 - 1/2 teaspoon salt
→ Alfredo Sauce
07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
11 - 1/4 teaspoon ground nutmeg
12 - Salt and pepper, to taste
→ Garnish
13 - Freshly chopped parsley
14 - Extra Parmesan cheese, for serving
# Step-by-step:
01 - Pat chicken strips dry with paper towels and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02 - Heat olive oil in a large skillet over medium heat. Add seasoned chicken strips and sauté for 6–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate and cover to keep warm.
03 - In the same skillet, reduce heat to medium-low. Add butter and melt. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg, whisking continuously until smooth and cheese is melted. Season with salt and pepper to taste. Simmer for 2–3 minutes until sauce slightly thickens and coats the back of a spoon.
05 - Add spiralized zucchini noodles and 1/2 teaspoon salt to the sauce. Using tongs, toss gently to coat. Cook for 2–3 minutes, just until noodles are tender-crisp. Do not overcook or they will become mushy.
06 - Return cooked chicken to the skillet and toss to coat evenly in the Alfredo sauce. Divide among 4 plates. Garnish with freshly chopped parsley and additional Parmesan cheese. Serve immediately while hot.
# Expert Advice:
01 -
- You get all the rich comfort of Alfredo without the heavy carb crash afterward
- The sauce clings to zucchini noodles beautifully, creating that perfect fork twirl everyone loves
02 -
- Zucchini releases water as it cooks, so dont add extra liquid or your sauce will separate and turn watery
- Overcooking the noodles turns them into mush, so taste test after 2 minutes and trust your instincts
03 -
- Salt your zucchini noodles and let them sit for 10 minutes before cooking to draw out excess water
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge