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Easy Chicken and Creamy Alfredo Zoodles

A low-carb, flavorful twist on a classic pasta dish made with tender chicken and zucchini noodles tossed in a creamy Alfredo sauce.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 2 servings
Calories 420 kcal

Ingredients
  

  • 2 medium zucchini spiralized into noodles
  • 2 boneless skinless chicken breasts, sliced
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/4 tsp Italian seasoning
  • Fresh parsley chopped (optional garnish)

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add sliced chicken, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through. Remove from skillet and set aside.
  • In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant.
  • Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
  • Add cooked chicken back to the skillet and stir to coat with the sauce.
  • Add zucchini noodles and toss gently in the sauce for 2–3 minutes until just tender (do not overcook).
  • Season with additional salt and pepper to taste, garnish with parsley, and serve immediately.

Notes

  • Do not overcook zoodles to avoid sogginess.
  • You can use pre-cooked or rotisserie chicken for convenience.
  • Try adding mushrooms or spinach for extra veggies.

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Keyword chicken dinner