Chicken Alfredo with Zucchini (Print Version)

Tender chicken and zucchini noodles combined in a creamy, flavorful Alfredo sauce for a light, nutritious meal.

# Recipe Ingredients:

→ Protein

01 - 2 large boneless, skinless chicken breasts, sliced into strips
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Zucchini Noodles

05 - 4 medium zucchini, spiralized
06 - 1 tablespoon olive oil
07 - ¼ teaspoon salt

→ Alfredo Sauce

08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - ¼ teaspoon nutmeg (optional)
13 - Salt and black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Extra grated Parmesan for serving

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper, then cook for 5 to 7 minutes until golden and fully cooked. Remove and keep warm.
02 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg if using. Simmer for 3 to 4 minutes, stirring occasionally, until sauce thickens. Season with salt and black pepper to taste.
03 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spiralized zucchini and sprinkle with salt. Sauté for 2 to 3 minutes, tossing gently, until tender but firm. Drain any excess moisture.
04 - Return cooked chicken to the Alfredo sauce and stir gently to coat evenly.
05 - Divide zucchini noodles onto plates. Top with creamy chicken mixture. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling energized instead of sluggish, which honestly changes how you feel about dinner.
  • The whole thing comes together in less than an hour, making it perfect for those nights when you want restaurant-quality food without the fuss.
  • It's naturally gluten-free and low-carb, so you're not sacrificing anything—just gaining a dish that works for more people at your table.
02 -
  • Don't overcook the zucchini noodles—they release water as they sit, and mushy noodles will turn your beautiful sauce watery and sad.
  • Let the cream simmer gently, never a rolling boil, or it can break and separate, which I discovered by being impatient one evening.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking; this recipe moves fast once it begins, and you won't have time to mince garlic mid-sauce.
  • Invest in a quality spiralizer or at least a sturdy julienne peeler if you're going to make this regularly—it makes such a difference in how uniform and tender your noodles are.

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