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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner
Cuisine Italian
Servings 2 servings
Calories 420 kcal
- 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)
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.
- 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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