Chicken Alfredo Zucchini Noodles (Printable)
Creamy, comforting Italian-inspired dish with tender chicken and fresh zucchini noodles in a rich Alfredo sauce. A wholesome twist.
# What You'll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Zucchini Noodles
05 - 4 medium zucchini (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 grated Parmesan cheese
11 - 1/4 teaspoon freshly grated nutmeg (optional)
12 - 1/4 teaspoon black pepper
→ Garnishes
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan, for serving
# Step-by-step:
01 - Pat the boneless, skinless chicken breasts thoroughly dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Carefully place the seasoned chicken breasts into the hot skillet. Cook for 6–7 minutes per side, ensuring they are golden brown and cooked through to an internal temperature of 165°F. Transfer the cooked chicken to a plate, cover loosely with foil, and allow it to rest for 5 minutes before thinly slicing.
03 - If necessary, wipe the skillet clean. Add 2 tablespoons unsalted butter to the skillet and melt over medium heat. Introduce 3 cloves of minced garlic and sauté for 1 minute until fragrant.
04 - Pour 1 cup heavy cream into the skillet, stirring to combine with the garlic and butter. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 2–3 minutes to slightly thicken. Stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon freshly grated nutmeg (if using), and 1/4 teaspoon black pepper until the sauce is smooth and slightly thickened.
05 - Add the spiralized zucchini noodles and 1/2 teaspoon salt to the Alfredo sauce in the skillet. Gently toss the noodles to coat them evenly with the sauce. Cook for 2–3 minutes, or until the zucchini noodles are just tender but still retain a slight crispness. Be careful not to overcook them.
06 - Return the thinly sliced cooked chicken to the skillet with the zucchini noodles and sauce. Gently toss to coat the chicken and heat it through for 1–2 minutes.
07 - Serve the Chicken Alfredo with Zucchini Noodles immediately. Garnish each serving with 2 tablespoons of chopped fresh parsley and additional grated Parmesan cheese, as desired.
# Expert Advice:
01 -
- You get all the creamy, decadent flavor of traditional Alfredo, but with a lighter, fresher feel.
- It's surprisingly quick to pull together, making it perfect for those busy weeknights when you still want a homemade meal.
02 -
- Do not overcrowd the pan when searing the chicken; cook in batches if necessary to get that perfect golden crust.
- Zucchini noodles cook incredibly fast; a minute too long and they'll go from al dente to soggy.
03 -
- For the best Alfredo sauce, ensure your Parmesan cheese is freshly grated; pre-shredded cheese often contains anti-caking agents that can make your sauce gritty.
- A touch of freshly grated nutmeg isn't just optional; it's the classic Italian secret that elevates Alfredo from good to utterly divine.