ZUCCHINI NOODLE ALFREDO WITH CHICKEN ULTIMATE

Craving a creamy, comforting bowl of Alfredo but want to keep things light and healthy? Imagine twirling a forkful of tender zucchini noodles coated in a rich, luscious Alfredo sauce, studded with juicy, perfectly cooked chicken – it’s the ultimate guilt-free indulgence, and this Zucchini Noodle Alfredo With Chicken recipe delivers that and more! I promise you’ll be amazed at how delicious and satisfying this healthier take on a classic can be.

What You’ll Need: The Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper to taste

For the Zucchini Noodles:

• 4 medium zucchini, spiralized or julienned
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Alfredo Sauce:

• 4 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chicken broth
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Optional: Pinch of red pepper flakes for a little kick

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Prep the Chicken

1. In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure the chicken is evenly coated with the spices.

Step 2: Cook the Chicken

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
2. Add the seasoned chicken to the skillet and cook for 6-8 minutes, or until cooked through and lightly browned on all sides. Make sure not to overcrowd the pan; cook in batches if necessary.
3. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Zucchini Noodles

1. In the same skillet, heat 1 tbsp of olive oil over medium heat.
2. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
3. Add the spiralized zucchini noodles to the skillet. Season with salt and pepper.
4. Cook the zucchini noodles for 3-5 minutes, or until they are tender-crisp. Don’t overcook them, or they will become mushy. A little bite is perfect! If the zucchini releases too much water, drain some of it off.
5. Remove the zucchini noodles from the skillet and set aside.

Step 4: Make the Alfredo Sauce

1. In the same skillet (or a clean one), melt the butter over medium heat.
2. Add the minced garlic and sauté for about 30 seconds, until fragrant.
3. Pour in the heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
4. Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has slightly thickened.
5. Stir in the grated Parmesan cheese and nutmeg. Continue to stir until the cheese is melted and the sauce is smooth and creamy.
6. Season the Alfredo sauce with salt and pepper to taste. Add a pinch of red pepper flakes, if desired.

Step 5: Combine and Serve

1. Add the cooked chicken and zucchini noodles to the skillet with the Alfredo sauce.
2. Toss gently to combine, ensuring that the noodles and chicken are evenly coated with the sauce.
3. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley, if desired.

Tips and Tricks for Zucchini Noodle Perfection

Making zucchini noodles can be a bit tricky at first, but don’t worry, I’ve got you covered! Here are a few tips to ensure your Zucchini Noodle Alfredo With Chicken turns out perfectly every time:

• Don’t Overcook the Zucchini: Zucchini noodles release a lot of moisture when cooked. Overcooking them will result in a soggy dish. Aim for a tender-crisp texture.
• Salt the Zucchini: To draw out excess moisture, lightly salt the zucchini noodles after spiralizing and let them sit in a colander for about 15-20 minutes. Pat them dry with paper towels before cooking.
• Use High-Quality Parmesan: Freshly grated Parmesan cheese will melt more smoothly and provide a richer flavor than pre-shredded cheese.
• Adjust the Sauce Consistency: If the Alfredo sauce is too thick, add a little more chicken broth to thin it out. If it’s too thin, continue to simmer it over low heat until it reaches your desired consistency.

Variations and Add-Ins: Spice Things Up!

The beauty of this Zucchini Noodle Alfredo With Chicken recipe is that it’s incredibly versatile. Feel free to customize it to your liking! Here are a few ideas to get you started:

• Add Vegetables: Toss in some sautéed mushrooms, spinach, or sun-dried tomatoes for added flavor and nutrients.
• Spice it Up: Increase the amount of red pepper flakes for a spicier dish, or add a dash of hot sauce to the Alfredo sauce.
• Swap the Protein: Substitute the chicken with shrimp, sausage, or tofu for a different flavor profile.
• Make it Vegetarian: Omit the chicken altogether and add extra vegetables or some white beans for a vegetarian version.
• Add a squeeze of lemon: A little bit of acidity from fresh lemon juice will brighten the dish.

Making it Ahead & Storing

While this Zucchini Noodle Alfredo With Chicken is best served fresh, you can definitely prep some of the components ahead of time. Cook the chicken and make the Alfredo sauce up to 2 days in advance and store them separately in the refrigerator. Spiralize the zucchini noodles shortly before cooking to prevent them from becoming too watery. When ready to serve, simply reheat the chicken and Alfredo sauce, sauté the zucchini noodles, and combine everything together.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the zucchini noodles may release more moisture as they sit, so the dish might be a bit watery when reheated. Reheat gently in a skillet or microwave. I would recommend making only the amount you plan to eat, as zucchini noodles are best fresh.

More Delicious Recipes You’ll Love

If you enjoyed this Zucchini Noodle Alfredo With Chicken recipe, be sure to check out some of my other favorite pasta and chicken dishes! I know you’ll find something you love.

• For another creamy and comforting dish, try my Creamy Garlic Butter Chicken & Linguine.
• Looking for a fun and healthy appetizer? My Chicken Zucchini Poppers are always a hit!
• And for a sweet treat that sneaks in some veggies, you have to try these Zucchini Brownies – so good, you’ll swear!
• Craving more creamy pasta goodness? Don’t miss out on my Creamy Chicken Bacon Ranch Pasta. It’s a one-pan wonder!
• For a simple yet flavorful chicken dinner, try my Parmesan Chicken With Garlic Sauce. It’s perfect for a busy weeknight.
• And lastly, if you love garlic and parmesan, you’ll go crazy for my Parmesan Garlic Chicken Pasta. It’s a one-pan 30-minute meal!

Embrace the Zoodle Life!

This Zucchini Noodle Alfredo With Chicken is a fantastic way to enjoy a comforting classic while sneaking in some extra veggies. It’s a win-win! I hope you love this recipe as much as I do. Don’t be afraid to get creative with the variations and make it your own. Happy cooking, my friend!

Zucchini Noodle Alfredo with Chicken Ultimate

Amelia Chen-Morrison

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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 550 kcal

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.