Creamy Zucchini Noodle Chicken Alfredo
Craving a rich, creamy Alfredo but want a lighter, low-carb option?
This Zucchini Noodle Chicken Alfredo gives you all the indulgence of the classic dish—without the guilt!
Juicy, garlicky chicken, a velvety Parmesan sauce, and tender zucchini noodles come together in just 35 minutes.
It’s the perfect quick and healthy comfort food fix for busy nights or when you need something simple yet satisfying.
Bonus: This sauce is so good, you’ll want to put it on everything!
For the Chicken & Zucchini Noodles
- Chicken – Use boneless, skinless chicken breasts, thinly sliced for quick cooking.
- Zucchini – Spiralized into noodles for a light, low-carb pasta alternative.
- Butter – Adds richness and helps sauté the chicken for a golden finish.
- Garlic – Provides a bold, aromatic flavor that enhances the sauce.
- Kosher Salt & Black Pepper – Essential for seasoning the chicken and sauce.
For the Creamy Alfredo Sauce
- Heavy Cream – The base of the Alfredo sauce, making it smooth and velvety.
- Parmesan Cheese – Adds a sharp, nutty flavor and helps thicken the sauce.
- Fresh Parsley – Brightens up the dish with a fresh, herby touch.
Bonus: Garnish with extra Parmesan and parsley for extra flavor and presentation!
Zucchini Noodle Chicken Alfredo
Ingredients
- 3 medium zucchinis, ends trimmed
- 2 tbsp butter
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tsp kosher salt (plus more to taste)
- 1 tsp freshly ground black pepper (plus more to taste)
- 3 cloves garlic, minced
- ¾ cup heavy cream (180 mL)
- 1 cup shredded Parmesan cheese (110 g), plus extra for garnish
- 2 tbsp fresh parsley, chopped, plus extra for garnish
Instructions
Prepare the Zucchini Noodles:
- Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles.
- Microwave for 1-2 minutes, then drain any excess liquid.
Cook the Chicken:
- In a large pan over medium heat, melt the butter.
- Add the sliced chicken, salt, pepper, and minced garlic.
- Cook for about 7 minutes, or until the chicken is fully cooked and the garlic is fragrant.
- Remove the chicken from the pan and set aside.
Make the Alfredo Sauce:
- In the same pan, add the cream, Parmesan cheese, and chopped parsley.
- Stir well and bring to a boil, then simmer for 3-5 minutes until the sauce thickens and reduces by half.
- Return the cooked chicken to the pan, stirring to coat in the sauce.
- Adjust seasoning with additional salt and pepper if needed.
Combine & Serve:
- Toss the zucchini noodles into the pan with the chicken and sauce, stirring until well coated.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
1. Do I need a spiralizer to make zucchini noodles?
Nope! While a spiralizer makes it super easy, you can use a vegetable peeler or a mandoline to get thin strips. Even a sharp knife will do the trick—just cut thin slices and then slice them into noodles. Bonus tip: Many stores sell pre-spiralized zucchini noodles if you want to skip the prep!
2. How do I keep zucchini noodles from getting watery?
Zucchini = lots of water, which can make your sauce thin and soupy. Here’s how to prevent that:
- Microwave for 1-2 minutes, then pat them dry with paper towels.
- Sauté quickly over medium heat—don’t overcook! They should be just tender.
- Serve immediately after tossing with the sauce to avoid extra moisture.
3. Can I make anything ahead of time?
Absolutely! A few shortcuts to make dinner even faster:
- Spiralize the zucchini up to 3 days in advance and store it in the fridge between paper towels.
- Cook the chicken ahead of time, then just reheat and toss in the sauce.
- Make the Alfredo sauce fresh—it only takes a few minutes and keeps it nice and creamy!
4. Can I make this dairy-free?
Yes! Swap out the dairy ingredients with these easy alternatives:
- Butter → Olive oil or vegan butter
- Heavy cream → Coconut milk or cashew cream
- Parmesan → Nutritional yeast or dairy-free cheese
The flavor will be slightly different, but still rich and creamy!
5. What other proteins can I use instead of chicken?
Want to mix it up? This Alfredo sauce works with tons of proteins!
- Shrimp – Cooks in just a few minutes!
- Tofu – Press out extra moisture, then pan-fry for a crispy bite.
- Turkey or Pork – Thinly sliced, just like the chicken.
- Mushrooms or Chickpeas – Great for a vegetarian option!
Pro tip: Make a double batch of the sauce and use it for other meals—it’s that good!
