Zucchini Noodle Chicken Alfredo (Low Carb Dinner)
Zucchini Noodle Chicken Alfredo is a creamy, low-carb twist on a classic Italian favorite. Tender zucchini noodles are tossed with juicy chicken and a rich, homemade Alfredo sauce — ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 3–4 medium zucchinis, spiralized
- 1 lb chicken breast, sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 2–3 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan
- ½ tsp salt
- ¼ tsp pepper
- Pinch of nutmeg
- Optional: red pepper flakes, fresh parsley
Instructions
- Spiralize zucchini and salt lightly. Let sit 10 minutes, then blot dry.
- Season chicken with salt and pepper. Cook in olive oil over medium-high heat until golden. Set aside.
- In same skillet, melt butter. Add garlic and sauté 1 minute.
- Stir in heavy cream and bring to a simmer. Add Parmesan, nutmeg, and season to taste.
- Return chicken to skillet. Add zucchini noodles and toss to coat.
- Cook 2–3 minutes until zoodles are just warmed. Serve hot with toppings.
Notes
- Use freshly grated Parmesan for best melt.
- Add spinach, mushrooms, or broccoli for variety.
- Store components separately if making ahead.