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- 2 medium zucchinis, spiralized into noodles - 1 pound boneless, skinless chicken breast, sliced thin - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Red pepper flakes (optional, for a kick) Zucchini noodles are a great base for this dish. They are light and fun to eat. You can make them using a spiralizer or a vegetable peeler. For this recipe, I use two medium zucchinis. Their mild taste pairs well with the creamy sauce. Next, the chicken breast brings protein and flavor. I slice one pound of boneless, skinless chicken into thin pieces. This way, it cooks quickly and evenly. Heavy cream is key for a rich sauce. I use one cup, which makes the dish creamy and smooth. The Parmesan cheese adds a salty kick and depth of flavor. Grating one cup gives the best melt and taste. To add flavor, I use two tablespoons of olive oil for cooking. Garlic adds a nice aroma. I use three cloves, minced. Italian seasoning brings herbs together, creating a nice blend. Salt and pepper help enhance all the flavors. I add them to taste. Fresh parsley adds a pop of color and freshness at the end. Red pepper flakes are optional if you want some heat. They can give a nice kick to the dish. With these ingredients, you'll create a flavorful Zucchini Noodle Chicken Alfredo that stands out! {{ingredient_image_1}} To start, grab your spiralizer. Use it to turn 2 medium zucchinis into fun noodles. If you don’t have a spiralizer, just use a vegetable peeler. Make thin, ribbon-like strips. This gives you a nice texture. After spiralizing, set the noodles aside. They will soak up the flavor later. Now, let's cook the chicken. Take 1 pound of boneless, skinless chicken breast. Slice it thin to help it cook faster. Heat a large skillet over medium heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the chicken slices. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook for 5 to 7 minutes. Look for that golden-brown color. When done, remove the chicken and set it aside. In the same skillet, add 3 cloves of minced garlic. Sauté for about 1 minute. This makes the kitchen smell amazing! Next, pour in 1 cup of heavy cream. Stir it well and bring it to a gentle simmer. When it bubbles, slowly add 1 cup of grated Parmesan cheese. Keep stirring until it melts and gets smooth. If it’s too thick, add a splash of water or chicken broth. Time to combine everything! Add the cooked chicken back into the skillet. Then, toss in the zucchini noodles. Cook for about 2 to 3 minutes. You want the noodles to be tender but still crisp. Mix well so all the noodles are coated in that creamy sauce. Give it a taste and adjust with more salt, pepper, or red pepper flakes if you like a kick. Finally, add some freshly chopped parsley for a nice touch! To make perfect zucchini noodles, choose firm zucchinis. Look for ones that are straight and not too large. When spiralizing, keep the zucchini steady. This helps create even noodles. If you don't own a spiralizer, use a vegetable peeler. Just peel long strips to mimic noodles. Aim for thin ribbons for the best texture. For juicy chicken, slice it thin. This allows it to cook evenly and quickly. Heat the olive oil in the skillet before adding the chicken. Season it with salt, pepper, and Italian seasoning. Cook until it is golden brown. This gives depth to the chicken's flavor. Make sure to remove it from the heat when done to keep it moist. When making the Alfredo sauce, watch the thickness. If it becomes too thick, add water or chicken broth. Stir it in slowly to reach your desired texture. A creamy sauce coats the noodles better. If you want a bit of kick, sprinkle in red pepper flakes. This adds a touch of heat without overpowering the dish. Pro Tips Use Fresh Zucchini: Fresh zucchini will give you the best texture and flavor. Choose firm zucchinis with smooth skin for optimal results. Adjust Sauce Thickness: If your Alfredo sauce is too thick, add a splash of pasta water or chicken broth to achieve the desired consistency. Season to Taste: Always taste and adjust seasoning at the end. This ensures the dish is flavorful and tailored to your preference. Garnish for Flair: A sprinkle of fresh parsley or a dash of red pepper flakes not only adds color but also enhances the overall flavor profile of the dish. {{image_2}} You can make this dish even healthier by adding more vegetables. Try bell peppers, spinach, or broccoli. These veggies add color, crunch, and nutrients. Just sauté them in the skillet before adding the chicken. This way, you get a tasty mix of flavors and health benefits. If you want a change, you can swap chicken for other proteins. Shrimp or tofu works great in this dish. Cook shrimp until pink, or sauté tofu cubes until golden. Both add their own unique flavor. This keeps your meals exciting and gives you more options. To make this dish vegan or dairy-free, replace the cream and cheese. Use coconut cream for a rich taste. Nutritional yeast is a fantastic cheese substitute. It adds a cheesy flavor without any dairy. You can still enjoy a creamy texture while keeping it plant-based. To keep your Zucchini Noodle Chicken Alfredo fresh, place it in an airtight container. Make sure it cools down first. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you are ready to eat your leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, heat in short bursts, stirring in between. If using a skillet, add a splash of water or broth to help with moisture. Heat until warmed through, about 5 minutes. Freezing this dish can change the texture of the zucchini noodles. For best results, freeze the chicken and sauce separately from the noodles. Use freezer-safe bags or containers. Label them with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. Yes, you can use regular pasta. However, zucchini noodles add a fresh twist. They are lower in carbs and calories. If you prefer pasta, choose your favorite type. Just cook it according to the package instructions. To make this dish gluten-free, use gluten-free pasta. You can also stick with zucchini noodles. Always check labels on sauces and cheese to ensure they are gluten-free. This way, you avoid gluten without losing flavor. Zucchini Noodle Chicken Alfredo is a healthier option. It has fewer carbs than traditional pasta. You get added nutrients from zucchini. The dish has protein from chicken and calcium from cheese. Use less heavy cream for a lighter sauce. Cooking zucchini noodles takes about 2-3 minutes. You want them slightly tender but still firm. Overcooking makes them mushy, which isn’t ideal. Just toss them in the sauce until they are warm. This post covered how to make Zucchini Noodle Chicken Alfredo. We explored the ingredients, with options for variations and nutrition tips. You learned to prepare zucchini, cook chicken, and make a creamy sauce. I shared storage methods and answers to common questions. Embrace this dish for its tasty flavors and healthy benefits. It’s simple, fun, and perfect for any meal. Try it out and enjoy your creation!

Zesty Zucchini Noodle Chicken Alfredo

A creamy and flavorful chicken Alfredo dish made with zucchini noodles for a lighter twist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 medium zucchinis, spiralized into noodles
  • 1 pound boneless, skinless chicken breast, sliced thin
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • optional red pepper flakes

Instructions
 

  • Prepare the Zucchini Noodles: Use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbon-like strips. Set aside.
  • Cook the Chicken: In a large skillet over medium heat, add olive oil. When hot, add the sliced chicken breast. Season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
  • Make the Alfredo Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring continuously. Bring to a gentle simmer.
  • Add Cheese: Once the cream is simmering, slowly sprinkle in the grated Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, you can add a little water or chicken broth to reach your desired consistency.
  • Combine: Add the cooked chicken back to the skillet and then toss in the zucchini noodles. Cook for about 2-3 minutes until the zucchini noodles are slightly tender but still firm. Toss everything to ensure the noodles are well coated in the sauce.
  • Serve: Season with additional salt, pepper, and red pepper flakes if desired. Garnish with freshly chopped parsley before serving.

Notes

For a spicier kick, add red pepper flakes.
Keyword chicken alfredo, healthy, pasta alternative, zucchini noodles