Zucchini Noodle Chicken Alfredo offers a lighter twist on the beloved classic, transforming it into a Low-Carb Alfredo delight. By swapping pasta for spiralized zucchini noodles and using a creamy cauliflower-based Alfredo sauce, this dish delivers all the comfort of traditional Alfredo with fewer carbs. Perfect for a healthy weeknight dinner or a guilt-free indulgence, Zucchini Noodle Chicken Alfredo is a flavorful, nutrient-packed meal you’ll love.
Why You’ll Love Zucchini Noodle Chicken Alfredo
I absolutely love this recipe because it balances indulgence with health. The Zucchini Noodle Chicken Alfredo is a Low-Carb Alfredo that pairs crisp zucchini noodles with tender chicken and a velvety cauliflower sauce, offering rich flavor without the heaviness. It’s quick to make, ready in 35 minutes, and adaptable for various diets, making it ideal for busy evenings or special occasions. This dish proves healthy eating can be delicious and satisfying.
Ingredients for Zucchini Noodle Chicken Alfredo
Here’s what you’ll need for Zucchini Noodle Chicken Alfredo (serves 4):
- 2 medium zucchinis, spiralized into noodles
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ cup cauliflower florets
- ¼ cup unsweetened almond milk
- ¼ cup grated Parmesan cheese
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Equipment
- Spiralizer or vegetable peeler
- Medium skillet
- Large skillet
- Steamer or saucepan
- Blender or food processor
- Tongs or spatula
Ingredient Tips
- Zucchini: Medium-sized for best noodle texture; pat dry to reduce moisture.
- Chicken: Breasts for lean protein; ensure even thickness for cooking.
- Cauliflower: Fresh or frozen; steam until soft for smooth blending.
- Almond Milk: Unsweetened for neutrality; sub with cashew or oat milk.
- Parmesan: Freshly grated for better melt; adjust for saltiness.
Directions for Zucchini Noodle Chicken Alfredo
Let’s whip up this delicious Zucchini Noodle Chicken Alfredo!
Prepare the Zucchini Noodles
I spiralize 2 medium zucchinis into noodles using a spiralizer or vegetable peeler, then set them aside on paper towels to absorb excess moisture.
Cook the Chicken
- I heat 1 tbsp olive oil in a medium skillet over medium heat.
- I season 2 chicken breasts with salt, black pepper, and ¼ tsp garlic powder, then cook for 6–7 minutes per side until golden and cooked through (internal temp 165°F).
- I remove the chicken, let it rest for 5 minutes, then slice into thin strips.
Make the Cauliflower Alfredo Sauce
- While the chicken cooks, I steam ½ cup cauliflower florets in a saucepan or steamer for 10 minutes until tender.
- I transfer the cauliflower to a blender, add ¼ cup unsweetened almond milk, ¼ cup grated Parmesan, 2 tbsp nutritional yeast (if using), ½ tsp garlic powder, ¼ tsp onion powder, and a pinch of salt and pepper.
- I blend until smooth, adding more almond milk if needed for a creamy consistency.
- I return the sauce to the skillet and warm over low heat, stirring until combined.
Sauté Zucchini Noodles and Combine
- In a large skillet over medium heat, I sauté the zucchini noodles for 2–3 minutes until just tender, being careful not to overcook.
- I add the cauliflower Alfredo sauce to the noodles, tossing gently to coat.
- I top with the sliced chicken and stir to combine, ensuring everything is well-coated with sauce.
- I serve the Zucchini Noodle Chicken Alfredo hot, garnished with chopped fresh parsley, if desired.
Nutrition
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: ~250 kcal per serving
- Macros per Serving: 10g carbs, 30g protein, 12g fat, 3g fiber
Variations for Zucchini Noodle Chicken Alfredo
Try these twists on Zucchini Noodle Chicken Alfredo:
- Vegan Delight: Skip chicken and Parmesan, using ¼ cup cashew cheese for a vegan Low-Carb Alfredo.
- Veggie Boost: Add ½ cup sautéed mushrooms or spinach for extra nutrition in Low-Carb Alfredo.
- Seafood Swap: Replace chicken with ½ lb grilled shrimp for a coastal twist.
- Spicy Kick: Add ¼ tsp red pepper flakes to the sauce for subtle heat.
- Nutty Crunch: Sprinkle 2 tbsp toasted pine nuts over the dish for texture.
Serving Ideas:
- Pair with Layla Cooks’ Chicken Scampi for a low-carb and classic pasta dinner spread.
- Serve with a side of roasted asparagus or a green salad for a complete Low-Carb Alfredo meal.
- Offer at a healthy dinner party with sparkling water and lemon for a refreshing touch.
Storage
I store leftover Zucchini Noodle Chicken Alfredo in an airtight container in the refrigerator for up to 2 days, as zucchini noodles release moisture over time. To reheat, I warm gently in a skillet over low heat, adding a splash of almond milk or water to loosen the sauce, stirring until heated through. I avoid freezing, as zucchini noodles become soggy when thawed, but the cauliflower sauce and chicken can be frozen separately in freezer-safe containers for up to 1 month, thawed overnight in the fridge before reassembling.
Serving Tips
- Presentation: Serve Zucchini Noodle Chicken Alfredo in shallow bowls with a parsley sprinkle for a fresh look.
- Garnish: Add a lemon wedge or extra Parmesan for a customizable touch.
- Pairing: Enjoy with a Sauvignon Blanc, herbal tea, or cucumber-infused water to complement Zucchini Noodle Chicken Alfredo.
- Temperature: Serve hot for the best sauce consistency and noodle texture.
- Portion Size: One-quarter of the dish per person for a satisfying meal.
FAQs About Zucchini Noodle Chicken Alfredo
Here are answers to some common questions about this recipe:
How do I make zucchini noodles?
Making zucchini noodles is simple! You just need a spiralizer or a vegetable peeler to create long, noodle-like strands. If you don’t have a spiralizer, you can also use a mandolin slicer or even just slice the zucchini into thin strips.
Can I use regular pasta instead of zucchini noodles?
While this recipe is designed to be low-carb and healthy by using zucchini noodles, you can certainly substitute regular pasta if you prefer. Just cook it according to the package instructions and toss it with the cauliflower Alfredo sauce.
How can I make the cauliflower sauce thicker?
If you want a thicker sauce, simply add more cauliflower or cook the sauce over low heat for a bit longer to reduce and thicken. Alternatively, you can add a small amount of cornstarch or arrowroot powder mixed with water to thicken it up.
Is this recipe gluten-free?
Yes! This Zucchini Noodle Chicken Alfredo is naturally gluten-free, making it an excellent choice for those with gluten sensitivities.
Can I make this recipe ahead of time?
While zucchini noodles can release moisture when stored, you can prepare the cauliflower Alfredo sauce and chicken ahead of time. Just assemble everything when you’re ready to serve for the best texture.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Zucchini Noodle Chicken Alfredo is a game-changer for anyone looking to enjoy a classic comfort dish in a healthier way. The creamy cauliflower sauce is rich and satisfying, while the zucchini noodles provide a light yet delicious base. Whether you’re cutting carbs or simply want to eat a bit cleaner, this dish is sure to become a favorite in my kitchen. With its easy preparation and flexible variations, it’s a perfect meal for any night of the week!
Zucchini Noodle Chicken Alfredo
Ingredients
- 2 medium zucchinis spiralized into noodles
- 2 chicken breasts boneless and skinless
- 1 tablespoon olive oil
- 1/2 cup cauliflower florets
- 1/4 cup unsweetened almond milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons nutritional yeast optional for extra flavor
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Start by spiralizing the zucchinis into noodles and setting them aside.
- Heat the olive oil in a medium skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Cook the chicken for 6-7 minutes on each side or until fully cooked through. Once done, remove the chicken from the skillet and set it aside to rest.
- While the chicken is cooking, steam the cauliflower florets until tender, about 10 minutes. Once the cauliflower is tender, transfer it to a blender or food processor and blend until smooth. Add almond milk as needed to achieve a creamy consistency.
- Return the cauliflower mixture to the skillet, then stir in the Parmesan cheese, nutritional yeast (if using), onion powder, salt, and pepper. Heat the mixture over low heat until combined.
- In a separate large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender.
- Slice the cooked chicken into thin strips.
- Combine the zucchini noodles with the cauliflower Alfredo sauce in the skillet. Add the sliced chicken on top and stir everything together until well coated.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a vegan version, skip the chicken and Parmesan cheese, and use a dairy-free cheese substitute.
- Feel free to add extra vegetables like mushrooms, spinach, or bell peppers for added flavor and nutrition.
- Chicken can be substituted with grilled shrimp or a plant-based protein for variety.
- This dish is naturally gluten-free and can be made ahead of time with storage instructions provided.
Did you Like This Recipe? Please Rate and Comment Below!