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Chicken Alfredo Zucchini Noodles Recipe

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★★★★

3.8 from 31 reviews

Chicken Alfredo Zucchini Noodles is a delicious and healthy twist on the classic creamy pasta dish, featuring tender pan-seared chicken breasts served over sautéed zucchini noodles tossed in a rich homemade Alfredo sauce made with butter, garlic, heavy cream, and Parmesan cheese. This low-carb, gluten-free recipe is perfect for a comforting yet nutritious dinner ready in just 45 minutes.

Ingredients

Scale

Chicken

  • 2 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper to taste

Zucchini Noodles

  • 4 medium zucchini, ends trimmed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Alfredo Sauce

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste

Garnish

  • Fresh parsley, chopped
  • Red pepper flakes (optional)

Instructions

  1. Prepare the Chicken Breasts: Place each chicken breast between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/2 inch thick to ensure even cooking.
  2. Season the Chicken: In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture evenly over both sides of the chicken breasts.
  3. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
  4. Rest and Slice the Chicken: Remove the chicken from the skillet and let it rest for a few minutes. Then slice into thin strips or bite-sized pieces for serving.
  5. Prepare the Zucchini Noodles: Wash and dry the zucchini, trim the ends, then use a spiralizer, vegetable peeler, or mandoline to create zucchini noodles, also known as zoodles.
  6. Cook the Garlic for Zucchini: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes if using, cooking for about 30 seconds until fragrant.
  7. Sauté the Zucchini Noodles: Add the zucchini noodles to the skillet and toss to coat them in the garlic-infused oil. Sauté for 3-5 minutes until tender-crisp, being careful not to overcook as zucchini releases water quickly.
  8. Season the Zucchini Noodles: Season the noodles with salt and freshly ground black pepper, then toss to combine evenly.
  9. Melt the Butter: In a medium saucepan, melt the unsalted butter over medium heat, preparing the base for the Alfredo sauce.
  10. Sauté the Garlic for Sauce: Add minced garlic to the melted butter and cook for about 30 seconds until fragrant, ensuring a flavorful sauce.
  11. Add the Cream: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally to prevent burning.
  12. Simmer and Thicken: Reduce heat to low and simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly into a creamy consistency.
  13. Add the Parmesan Cheese: Remove the saucepan from heat and stir in grated Parmesan cheese and nutmeg until the cheese melts and the sauce becomes smooth and creamy.
  14. Season the Sauce: Taste and season the Alfredo sauce with salt and freshly ground black pepper, adjusting as needed for balance.
  15. Combine Ingredients: Add the cooked zucchini noodles and sliced chicken to the saucepan with Alfredo sauce. Gently toss everything together to coat evenly with the creamy sauce.
  16. Heat Through: Return the saucepan to low heat and cook for an additional 1-2 minutes until the dish is warmed through.
  17. Serve: Serve immediately, garnished with chopped fresh parsley, extra grated Parmesan cheese, and a sprinkle of red pepper flakes if desired for added heat.

Notes

  • Use fresh, firm zucchini for best texture in noodles.
  • Do not overcook zucchini noodles to avoid sogginess.
  • You can substitute heavy cream with half-and-half for a lighter sauce but expect a thinner consistency.
  • Allow cooked chicken to rest before slicing to retain juices and tenderness.
  • Adjust red pepper flakes according to your tolerance for spice.
  • Grated Parmesan cheese should be fresh for the best flavor and smooth melting.

Keywords: Chicken Alfredo, Zucchini Noodles, Low Carb, Gluten Free, Healthy Dinner, Creamy Sauce, Easy Recipe

Find it online: https://foodiecara.com/chicken-alfredo-zucchini-noodles-recipe/