Name: Zucchini Noodle Chicken Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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)

This Zucchini Noodle Chicken Alfredo offers a lighter twist on the beloved classic. By swapping out traditional pasta for spiralized zucchini noodles and creating a rich, creamy cauliflower-based Alfredo sauce, I’ve made a delicious and healthier version of this comfort food favorite. Whether you’re looking to cut carbs or simply enjoy a cleaner, lighter meal, this dish delivers on flavor without the guilt.

Why You’ll Love This Recipe

I absolutely love how this recipe combines the fresh, crisp texture of zucchini noodles with the savory goodness of chicken, all smothered in a creamy cauliflower Alfredo sauce. It feels indulgent but is packed with nutrients and much lower in calories than the traditional version. It’s a fantastic low-carb alternative that still delivers the richness and satisfaction of classic Alfredo, making it a great weeknight dinner or a guilt-free indulgence. Plus, it’s quick to make and can easily be adapted to suit dietary preferences!

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Variations

Vegan Version: To make this dish vegan, skip the chicken and Parmesan cheese. Use a dairy-free cheese substitute for the Parmesan and adjust the nutritional yeast for a cheesy flavor.

Add Vegetables: Feel free to throw in some sautéed mushrooms, spinach, or bell peppers for added flavor and nutrition.

Chicken Alternatives: If you prefer, you can substitute the chicken with grilled shrimp or even a plant-based protein.

Storage/Reheating

Store any leftover Zucchini Noodle Chicken Alfredo in an airtight container in the refrigerator for up to 2 days. When reheating, I recommend using a skillet over low heat to warm the dish gently. If the sauce thickens too much, add a splash of almond milk or water to reach your desired consistency.

Related Recipes:

Cinnamon Roll Zucchini Bread

FAQs

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.

Conclusion

This 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!

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