Creamy Zucchini Noodle Chicken Alfredo: Healthy & Low-Carb Recipe
Enjoy all the creamy, comforting flavors of classic Alfredo without the carbs — thanks to zucchini noodles and a lightened-up Parmesan garlic sauce with tender chicken.
Equipment
- Colander for draining zucchini noodles
- Large skillet for cooking chicken and sauce
- Paper towels to pat zucchini noodles dry
- Spiralizer or Julienne Peeler to create zucchini noodles
Ingredients
- 4 medium zucchini, spiralized or julienned
- 1 tsp salt (for draining zucchini)
- 1 tbsp olive oil (for sautéing zucchini)
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil (for cooking chicken)
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese (plus more for garnish)
- 0.25 tsp nutmeg
- salt and pepper, to taste
- 0.25 cup chicken broth (optional, to thin sauce)
Instructions
- Place zucchini noodles in a colander. Sprinkle with salt and let sit 30 minutes to draw out moisture. Then squeeze and pat dry with paper towels.
- In a large skillet, heat olive oil over medium heat. Add chicken, season with garlic powder, salt, and pepper. Cook 5–7 minutes until browned and cooked through. Set aside.
- In the same skillet, melt butter over medium heat. Add garlic and cook 30 seconds until fragrant. Pour in cream and simmer for 2–3 minutes.
- Stir in Parmesan and nutmeg. Season to taste. If sauce is too thick, add chicken broth to thin.
- Return cooked chicken and dried zucchini noodles to the skillet. Toss to coat in sauce and heat through for 1–2 minutes.
- Serve hot, garnished with extra Parmesan and black pepper.
Notes
Be sure to drain and pat the zucchini noodles dry to avoid watery sauce. Swap in shrimp or mushrooms, and add lemon juice or pesto for extra flavor. Leftovers keep well for up to 3 days in the fridge.