Zucchini Noodle Alfredo with Chicken Ultimate
Enjoy a creamy and comforting Alfredo dish with a healthy twist. This Zucchini Noodle Alfredo with Chicken features tender zucchini noodles coated in a rich Alfredo sauce, complemented by juicy, perfectly cooked chicken. It's a guilt-free indulgence that's both delicious and satisfying.
Equipment
- Large skillet
- Medium bowl
- Spiralizer or Julienne Peeler
- Colander
- Paper towels
- Measuring cups and spoons
- Stirring utensils
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil for chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt to taste
- Pepper to taste
- 4 medium zucchini, spiralized or julienned
- 1 tbsp olive oil for zucchini
- 2 cloves garlic, minced for zucchini
- Salt to taste
- Pepper to taste
- 4 tbsp butter
- 2 cloves garlic, minced for alfredo sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup chicken broth
- ¼ tsp nutmeg
- Salt to taste
- Pepper to taste
- Pinch of red pepper flakes optional
- Fresh parsley, for garnish optional
Instructions
- In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Ensure the chicken is evenly coated with the spices.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the skillet and cook for 6-8 minutes, or until cooked through and lightly browned on all sides. Cook in batches if necessary to avoid overcrowding the pan.
- Remove the chicken from the skillet and set aside.
- In the same skillet, heat 1 tbsp of olive oil over medium heat.
- Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Add the spiralized zucchini noodles to the skillet. Season with salt and pepper.
- Cook the zucchini noodles for 3-5 minutes, or until they are tender-crisp. Don't overcook them, or they will become mushy. Drain excess water if needed.
- Remove the zucchini noodles from the skillet and set aside.
- In the same skillet (or a clean one), melt the butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
- Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has slightly thickened.
- Stir in the grated Parmesan cheese and nutmeg. Continue to stir until the cheese is melted and the sauce is smooth and creamy.
- Season the Alfredo sauce with salt and pepper to taste. Add a pinch of red pepper flakes, if desired.
- Add the cooked chicken and zucchini noodles to the skillet with the Alfredo sauce.
- Toss gently to combine, ensuring that the noodles and chicken are evenly coated with the sauce.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley, if desired.
Notes
For best results, don't overcook the zucchini noodles. Salt the zucchini noodles before cooking to draw out excess moisture. Use high-quality Parmesan cheese for a richer flavor. Adjust the sauce consistency with chicken broth if needed. The recipe is versatile; add vegetables like sautéed mushrooms or spinach. Spice it up with more red pepper flakes. Leftovers can be stored in the refrigerator for up to 2 days, but zucchini noodles are best fresh.