Zucchini Noodle Chicken Alfredo (Print version)

Creamy Alfredo with tender chicken, spiralized zucchini, and vibrant vegetables creates a nutritious low-carb Italian-inspired dish.

# Ingredient List:

→ Proteins

01 - 2 large boneless skinless chicken breasts, cut into thin strips

→ Vegetables

02 - 4 medium zucchinis, spiralized into noodles
03 - 1 red bell pepper, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach leaves
06 - 1/2 cup frozen peas, thawed

→ Alfredo Sauce

07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp nutmeg
14 - Salt, to taste

→ Garnish

15 - 2 tbsp fresh parsley, chopped
16 - Additional Parmesan cheese, for serving

# How To Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken strips lightly with salt and pepper, then cook until golden and cooked through, approximately 5-6 minutes. Remove chicken from skillet and set aside.
02 - Add remaining olive oil to the same skillet. Sauté minced garlic for 30 seconds until fragrant. Add bell pepper, cherry tomatoes, and peas. Cook for 3-4 minutes until vegetables begin to soften.
03 - Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream, Parmesan cheese, black pepper, and nutmeg. Let simmer for 2-3 minutes, stirring continuously until sauce begins to thicken.
04 - Add zucchini noodles and spinach to the skillet. Toss gently to coat evenly with the sauce. Cook for 2-3 minutes until zucchini is tender-crisp, maintaining a slight bite.
05 - Return cooked chicken to the skillet. Toss everything together for 1-2 minutes until heated through. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Remove from heat immediately. Plate the dish and garnish generously with chopped fresh parsley and extra Parmesan cheese. Serve while hot.

# Expert Advice:

01 -
  • You get all the indulgent comfort of Alfredo sauce without that heavy post-pasta slump that leaves you reaching for sweatpants
  • The spiralized zucchini soaks up that garlicky Parmesan sauce like a dream while keeping everything light and fresh
02 -
  • Zucchini noodles release water as they cook, so do not overcook them or you will end up with a watery sauce instead of creamy Alfredo
  • The sauce thickens quickly as it cools, so if it seems too thin while cooking, give it another minute before adding more cheese
03 -
  • If your zucchini noodles seem particularly watery, sprinkle them with salt and let them sit for 10 minutes before cooking, then pat dry
  • Grate your Parmesan fresh from a wedge rather than using pre-grated cheese for the smoothest, most luxurious sauce texture

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