Zucchini Noodle Alfredo Recipe | Light, Creamy & Protein-Packed
Zucchini Noodle Chicken Alfredo is a creamy, low-carb twist on a classic comfort dish. With juicy chicken, parmesan garlic sauce, and tender zucchini noodles, it’s rich and refreshing in one perfect bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1½ lbs chicken breasts or thighs
- Salt, pepper, garlic powder, Italian seasoning
- 1 tbsp olive oil
- 3–4 medium zucchinis, spiralized
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated parmesan
- 2 tbsp cream cheese (optional)
- Optional: Red pepper flakes, spinach, lemon zest, parsley
Instructions
- Spiralize zucchini and salt to drain excess moisture. Pat dry.
- Season and sear chicken in olive oil until golden and cooked through. Slice and set aside.
- In same skillet, melt butter and sauté garlic. Add cream, parmesan, and cream cheese. Whisk until smooth.
- Add zoodles and toss gently in sauce. Sauté 2–3 mins until just tender.
- Stir in sliced chicken and serve hot, garnished with herbs and extra cheese.
Notes
- Avoid overcooking zucchini to keep texture firm.
- For dairy-free: Use coconut cream and vegan cheese.
- Store leftovers separately for best results.