🥒 Zucchini Noodles with Chicken Alfredo – Creamy, Low-Carb Comfort
Zucchini noodles with chicken alfredo make a light yet satisfying dinner with tender chicken and creamy sauce. It’s a low-carb, gluten-free favorite.
Zucchini Noodles with Chicken Alfredo
4
servings10
minutes15
minutes420
kcalThese Zucchini Noodles with Chicken Alfredo are creamy, satisfying, and low in carbs! 🥒🍗 A healthier twist on a comfort food classic that doesn’t skimp on flavor.
✅ Tender zucchini noodles tossed in rich Alfredo sauce
✅ Topped with juicy chicken for a high-protein meal
✅ Low-carb, gluten-free, and ready in 30 minutes
📌 Save this for your next guilt-free pasta night!
Ingredients
2 medium zucchini, spiralized
1 lb boneless skinless chicken breasts, cut into strips or cubes
1 tbsp olive oil
2 tbsp butter
2 tsp fresh garlic (cloves), minced
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional: red pepper flakes, spiralizer if prepping zucchini fresh
Directions
- Cook the Chicken:
In a skillet over medium-high heat, add olive oil and cook chicken pieces until golden and cooked through. Remove and set aside. - Make the Alfredo Sauce:
In the same pan, reduce heat to medium. Add butter and garlic. Cook for 1 minute, then stir in heavy cream and Parmesan. Simmer until slightly thickened. - Cook the Zoodles:
Add zucchini noodles to the pan and toss gently in the sauce for 2–3 minutes until just tender. - Combine and Serve:
Return chicken to the pan. Stir to coat in sauce and heat through. Serve immediately.
Notes
- ✅ Don’t overcook the zucchini — it softens quickly
✅ Add mushrooms or spinach for extra veggies
✅ CLICK HERE to see which frying pan I recommend for even sautéing