This creamy chicken Alfredo made with zucchini noodles is a tasty twist on a classic dish! It’s lighter yet still packed with flavor, giving you a comforting meal without the heaviness.
I love how easy this recipe is! Just spiralize those zucchinis, cook the chicken, and mix everything together with a smooth sauce. It’s a hit with my family, and they don’t even miss the pasta!
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are ideal for spiralizing. If you don’t have them, try using yellow squash or even carrots for a different twist.
Chicken: Chicken breasts are the star here, but you could use thighs for more flavor. Shredded rotisserie chicken is a great time-saver too!
Heavy Cream: This gives a rich, creamy texture. If you’re looking to cut calories, half-and-half or a thick cashew cream works as lighter alternatives.
Parmesan Cheese: Freshly grated cheese yields the best flavor. If you’re out, Pecorino Romano can also add a nice sharpness to the dish.
How Do I Make the Zucchini Noodles Perfectly?
Spiralizing zucchini is essential for this dish! The key is to lightly press the spiralized noodles between paper towels to soak up some moisture. This helps prevent your sauce from becoming watery.
- Use a spiralizer to make noodles, or a vegetable peeler for wider “fettucine” style.
- After spiralizing, let the noodles sit on paper towels for about 15 minutes to reduce excess moisture.
Remember not to overcook the zucchini. You want them to be slightly crisp and not mushy, so only cook them for a few minutes in the sauce.
Creamy Zucchini Noodle Chicken Alfredo
Ingredients You’ll Need:
For the Zucchini Noodles:
- 3 medium zucchini (spiralized into noodles)
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Seasoning:
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10-15 minutes for preparation and approximately 15 minutes for cooking. In total, you’re looking at around 30 minutes to have a delicious, creamy zucchini noodle chicken Alfredo ready to serve!
Step-by-Step Instructions:
1. Prepare the Zucchini Noodles:
Spiralize the zucchinis into noodles using a spiralizer. Once done, spread them out on paper towels to absorb excess moisture and prevent your dish from becoming watery.
2. Cook the Chicken:
Season both sides of the chicken breasts well with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for about 5-7 minutes on each side, or until golden and fully cooked. Once done, remove from the skillet and let rest before slicing into strips.
3. Make the Garlic Butter:
In the same skillet used for the chicken, add the butter and minced garlic. Sauté the garlic for about 1 minute until fragrant, being careful not to burn it.
4. Create the Alfredo Sauce:
Pour in the heavy cream and bring it to a gentle simmer. Gradually stir in the grated Parmesan cheese, mixing until the sauce is smooth and creamy.
5. Season the Sauce:
Add salt, pepper, and red pepper flakes (if you like a little heat) to the sauce, adjusting to your taste.
6. Add Zucchini Noodles:
Carefully add the zucchini noodles to the skillet, tossing them gently to coat in the sauce. Cook for about 2-3 minutes until the noodles are slightly tender yet still have a nice bite.
7. Combine with Chicken:
Return the sliced chicken to the skillet, mixing gently with the zucchini noodles and sauce until well combined.
8. Serve and Garnish:
Remove from heat, garnish with freshly chopped parsley, and serve immediately while it’s warm and creamy.
Enjoy your creamy, low-carb zucchini noodle chicken Alfredo!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables for Noodles?
Absolutely! If you don’t have zucchini, consider using spaghetti squash or even carrot noodles. Just note that cooking times may vary slightly based on the vegetable you choose.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt. It won’t be as rich, but it will still provide a creamy texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, gently warm it on the stove over low heat. Add a splash of cream or milk if you notice the sauce is too thick when reheating.
Can I Make This Recipe Vegan?
Yes, for a vegan version, substitute chicken with tofu or chickpeas, use non-dairy milk and vegan cream cheese or cashew cream for the sauce. Nutritional yeast can also replace Parmesan for a cheesy flavor!
