This creamy zucchini noodle chicken Alfredo is a fun twist on the classic! It’s filled with tender chicken and topped with a rich, cheesy sauce that makes each bite delightful.
Using zucchini instead of pasta is a great way to sneak in some veggies. I love serving it with a sprinkle of extra cheese on top. Trust me, you won’t even miss the carbs! 😋
Key Ingredients & Substitutions
Zucchini: These are your star ingredient! You can spiralize them for noodles. If you’re not a fan, butternut squash or yellow squash works great too. Just note they will have a different flavor.
Chicken: Boneless, skinless chicken breasts are easy and lean. If you want, use shredded rotisserie chicken for added flavor and less prep time.
Heavy Cream: This makes the sauce rich and creamy. For a lighter option, use half-and-half or coconut cream, though the flavor might change a bit.
Parmesan Cheese: Freshly grated is best for melting, but pre-grated works too. If you’re dairy-free, try nutritional yeast as a substitute for a cheesy flavor.
Cream Cheese: It adds creaminess. You could swap it with Greek yogurt for a tangy flavor and lower fat, but add it off the heat to avoid curdling.
How Do I Cook Zucchini Noodles Without Getting Them Soggy?
Getting those zucchini noodles perfect can be tricky. The key is to avoid overcooking them since they contain a lot of water.
- After spiralizing, place them on paper towels to absorb excess moisture. This really helps!
- Cook them quickly in the sauce for just 2-3 minutes. You want them al dente, not mushy.
- If you prefer, you can lightly sauté the noodles separately in a pan before adding to the sauce for extra flavor.
How to Make Creamy Zucchini Noodle Chicken Alfredo
Ingredients You’ll Need:
For the Zucchini Noodles:
- 3 medium zucchinis
For the Chicken and Sauce:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese
- 1/2 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: Red pepper flakes for a little heat
How Much Time Will You Need?
This scrumptious dish will take about 30 minutes to prepare and cook. You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking everything together. It’s a quick and tasty meal that’s perfect for any weeknight!
Step-by-Step Instructions:
1. Prepare the Zucchini Noodles:
Begin by spiralizing or using a vegetable peeler to create noodles from the zucchinis. Once you’ve got your noodles, place them on paper towels to help absorb any excess moisture. This will prevent them from getting soggy later on!
2. Season the Chicken:
Next, slice the chicken breasts into thin strips or bite-sized pieces. Don’t forget to season them with a sprinkle of salt, pepper, and a pinch of Italian seasoning to add that delicious flavor!
3. Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until it’s golden brown and fully cooked through—this should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside for later.
4. Sauté the Garlic:
In the same skillet, toss in the minced garlic and sauté it for about 30 seconds until it gets all fragrant. This will add a wonderful aroma to your dish!
5. Make the Sauce:
Now, reduce the heat to low and pour in the heavy cream and cream cheese. Stir continuously until the cream cheese melts and mixes smoothly with the cream, creating a creamy sauce.
6. Add Cheese and Seasoning:
Stir in the grated Parmesan cheese along with the Italian seasoning. Give the sauce a taste and adjust salt and pepper according to your preference. If it seems too thick, just add a splash of milk or chicken broth to loosen it up a bit.
7. Combine the Noodles:
Time for the zucchini noodles! Add them to the skillet and gently toss everything together to coat the noodles with the creamy sauce. Let them cook for just 2-3 minutes until they are tender but still have a little crunch—perfect!
8. Add the Chicken Back:
Return the cooked chicken to the skillet and mix everything together. Allow it to warm through so all the flavors marry nicely!
9. Finishing Touches:
Take the skillet off the heat and garnish your dish with some chopped fresh parsley and a sprinkle of red pepper flakes if you like a bit of spice.
10. Serve and Enjoy:
Serve your creamy zucchini noodle chicken Alfredo immediately for the best flavor and texture. Enjoy every bite of this delightful dish!
FAQ for Creamy Zucchini Noodle Chicken Alfredo
Can I Use Other Vegetables Instead of Zucchini Noodles?
Absolutely! If you’re looking for alternatives, try using spaghetti squash or butternut squash noodles. They’ll provide a different flavor but still keep the dish light and delicious!
Can I Make This Recipe Vegetarian?
Yes, you can! Simply omit the chicken and replace it with sautéed mushrooms, tofu, or chickpeas for protein. The sauce will still be creamy and flavorful!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, but be careful not to overcook the zucchini noodles to maintain their texture.
Can I Make the Sauce in Advance?
If you’d like, you can prepare the sauce ahead of time. Store it in the fridge for up to 2 days. Just remember to reheat it gently and add a splash of milk to thin it out if it thickens in the fridge!
