Chicken Alfredo Zucchini Noodles (Printable)
A delightful Italian-inspired main featuring tender chicken and fresh zucchini noodles in a rich, lightened Alfredo sauce. Comforting and wholesome.
# What You Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Zucchini Noodles
05 - 4 medium zucchini (approximately 1.75 pounds), spiralized
06 - 1/2 teaspoon salt
→ Alfredo Sauce
07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 teaspoon freshly grated nutmeg (optional)
12 - 1/4 teaspoon black pepper
→ Garnishes
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese, for serving
# How to Make It:
01 - Pat the chicken breasts thoroughly dry. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the hot skillet and cook for 6–7 minutes per side, until they are golden brown and fully cooked through (an instant-read thermometer should register 165°F internally). Transfer the cooked chicken to a plate, cover loosely, and allow it to rest for 5 minutes before thinly slicing.
02 - If necessary, wipe the skillet clean. Add 2 tablespoons unsalted butter to the skillet and melt over medium heat. Introduce 3 cloves of minced garlic and sauté for 1 minute until it becomes fragrant.
03 - Pour in 1 cup of heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and continue to cook for 2–3 minutes. Stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon nutmeg (if using), and 1/4 teaspoon black pepper. Stir continuously until the sauce is smooth and slightly thickened.
04 - Add 4 spiralized medium zucchini noodles and 1/2 teaspoon salt to the finished Alfredo sauce. Gently toss the noodles to coat them evenly and cook for 2–3 minutes, until they are just tender but still maintain a slight crispness. Avoid overcooking, as this can make the zucchini watery.
05 - Return the thinly sliced cooked chicken to the skillet with the sauced zucchini noodles. Gently toss to ensure the chicken is thoroughly coated and heated through, which should take 1–2 minutes. Serve the dish immediately, garnished with 2 tablespoons chopped fresh parsley and additional grated Parmesan cheese, as desired.
# Expert Tips:
01 -
- It secretly satisfies that deep craving for creamy comfort food without leaving you feeling sluggish.
- You'll be amazed at how quickly this comes together, making it a perfect weeknight hero when you still want something special.
02 -
- The trick to perfect zucchini noodles is knowing when to stop cooking them & they go from tender-crisp to watery very quickly.
- Freshly grated Parmesan is non-negotiable for this sauce; pre-shredded varieties just won't give you that silky, rich texture.
03 -
- Never overcrowd your skillet when cooking the chicken; searing in batches ensures a beautiful crust instead of steaming.
- Always taste your sauce before adding the chicken and zoodles, adjusting salt and pepper as needed & sometimes a little extra pinch makes all the difference.