Zucchini Noodle Chicken Alfredo
Enjoy a delightful and lighter take on the classic comfort food with this Zucchini Noodle Chicken Alfredo. Perfect for weeknight dinners or special occasions, this dish replaces traditional pasta with fresh zucchini noodles, significantly cutting down on carbs while still delivering a satisfying and creamy experience. The rich, homemade alfredo sauce made with heavy cream and Parmesan cheese perfectly coats the tender chicken, making every bite indulgent yet guilt-free. This recipe is quick to prepare, taking only 35 minutes from start to finish, ensuring you can easily impress your guests or enjoy a comforting meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 3 medium zucchinis
- 2 boneless, skinless chicken breasts
- 2 tbsp butter
- ¾ cup heavy cream
- 1 cup shredded Parmesan cheese
- 3 cloves garlic
- Fresh parsley for garnish
Instructions
- Spiralize zucchinis into noodles and set aside to drain excess moisture.
- In a large skillet, melt butter over medium heat. Add sliced chicken seasoned with salt and pepper; cook until golden brown (5–7 minutes). Remove chicken from skillet.
- In the same skillet, sauté minced garlic for about 30 seconds. Stir in heavy cream and simmer for 2 minutes.
- Add shredded Parmesan cheese to the cream mixture until melted.
- Return cooked chicken and zucchini noodles to the skillet. Toss gently in the sauce for an additional minute to heat through.
- Serve immediately, garnished with extra Parmesan and parsley.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 490
- Sugar: 4g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 110mg