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    Home » Diet » Keto and Low Carb Recipes

    Zucchini Chicken Alfredo

    Published: May 7, 2019 by Wendy Polisi Modified: Sep 23, 2022 · 1157 words. · About 6 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    This Zucchini Chicken Alfredo is a delicious low-carb option to traditional pasta. Keto Friendly with the use of heavy cream or use my quinoa cream recipe for a lower fat alternative.  This is one you will want to put in your weekly rotation.

    Overhead photo of keto friendly Zucchini Chicken Alfredo in a white bowl with a lemon garnish.
    Zucchini Chicken Alfredo makes a delicious and wholesome weeknight meal!
    First Published: June 3, 2017...
    Last Updated: May 7, 2019

    Zucchini Chicken Alfredo

    If you love Chicken Alfredo as much as I do, you are going to want to give this Zucchini Noodle Alfredo a try!

    I've mentioned a couple of times this year that I have been going through phases where I watch my carbs.

    It isn't that I think that carbs are bad for everyone. It is just that they are a major trigger for me and I have a bad habit of overeating them. I can pass on sweets all day long, but leave me at home with an open bag of chips I love, and bad things will happen.

    (And chances are that one of those things is that my boys will not be happy with me because I ate "their" chips. All of them.)

    This is why I pretty much forbid the chips that I love from coming into the house.

    No. Self. Control.

    I know at least some of you are right there with me.

    For me, a diet higher in healthy fats, moderate in protein and a touch lower in carbs that I am less hungry and my blood sugar is much more even.

    Vegetables are now taking center stage on my plate Because even if I can go without other carbs, I will never, ever, give up my veggies.

    Close up photo of Keto Chicken Alfredo on a fork.
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    Zucchini Noodles as a Pasta Substitute?

    The good news is that when recipes taste as good as this Zucchini Pasta with Chicken, I am finding that I am really not missing my high carb diet.  (That is something I thought I would never say.)

    My Spiralizer and I have become great friends, and I can't believe how much I have grown to love zucchini noodles.

    The first time I had them, I thought they were great, but that I could never really use them as a pasta substitute.

    Over time, I've grown to adore them! The key is to salt them to get them to release their moisture so that your sauce doesn't end up watered down. Also - make sure you only cook them for a minute or two.

    If you give this Chicken Zucchini Noodle Alfredo a try I would love to know what you think!

    ¾ overhead shot of Zucchini noodle alfredo with chicken in a white bowl on a white background.

    Variations for Zucchini Noddle Alfredo

    • Instead of an Alfredo Sauce, toss the chicken and Zucchini Noodles with prepared pesto for a quick and easy meal.
    • Instead of salting and warming the noodles, you can bake them. Spread on a baking sheet and bake for 15 minutes in a 250-degree oven.

    Tips for Making Chicken Alfredo with Zucchini Noodles

    • Don't skip salting the Zucchini Noodles - this helps to keep them crunchy when cooking. You may salt them up to a day ahead of time if you like.
    • A reader suggested drying the zucchini noodles in a salad spinner. I tried it, and it works like a charm!
    • If you don't have a spiralizer or are short on time, you can often find zucchini noodles in the produce section. Alternatively, you can also find them in the freezer section.
    • I don't find that leftovers of this dish reheat well as the zucchini noodles get limp. I would saute the zucchini separately if you think you will have leftovers.

    Frequently Asked Questions for Zucchini Chicken Alfredo:

    Do You Have to Have a Spiralizer to Make Zucchini Noodles?

    No! While it is convenient, it is not necessary. You can use a vegetable peeler or julienne slicer to make zucchini noodles. For an even easier option, you can purchase zucchini noodles.

    Can You Make Zucchini Noodles Ahead of Time?

    Yes! You can make the noodles and store them for up to 5 days. Wrap them in a paper towel and place them in a plastic bag for best results.

    Tools for Making Zucchini Alfredo

    • Spiralizer, Kitchen Aid Stand Mixer Spiralizer Attachment, or Julienne Peeler
    • Colander
    • Large Skillet

    How to Make Zucchini Chicken Alfredo

    1. Salt the Zucchini Place spiralized zucchini in a colander and place the colander over a bowl. Sprinkle the zucchini well with salt. Allow to sit for 10 minutes.
    2. Heat Oil While the zucchini is resting, heat avocado oil in a large skillet to medium-high heat.
    3. Season Sprinkle the chicken with Italian seasoning, salt, and cayenne pepper.
    4. Cook Chicken Add the chicken to the skillet, and cook over medium-high heat for 8 to 10 minutes per side, until cooked through.
    5. Chop Remove from skillet. Allow to rest for 5 minutes, and then chop.
    6. Melt Butter Reduce heat to medium. Add butter to the skillet. When the butter is melted, scrape up the browned bits.
    7. Add Cream Add heavy cream and bring to a boil whisking constantly. Reduce het to medium low. (Tip: If you want a thicker sauce, whisk in a ¼ teaspoon of xanthan gum.)
    8. Add garlic and Parmesan Add garlic and Parmesan. Cook until the Parmesan is melted.
    9. Mix and Heat Thru Stir in chopped chicken, zucchini noodles, and parsley. Cook for 2 more minutes, until warmed through.
    Overhead photo of Zucchini Alfredo in a white bowl on a white background with a lemon.
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    Low Carb Recipes You May Also Like:

    • Avocado Pesto Chicken Salad Wraps
    • Spanish Beef & Cauliflower Rice Bowls
    • Avocado Fries & Dipping Sauce
    • Bacon Guacamole Stuffed Mini-Peppers
    • Spanish Cauliflower Rice
    • Keto Chicken Alfredo
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.

    Zucchini Chicken Alfredo

    Print Recipe
    5 from 9 votes

    Chicken Zucchini Noodle Alfredo

    This Chicken Zucchini Noodle Alfredo is a delicious low-carb option to traditional pasta. Keto Friendly with the use of heavy cream or use my quinoa cream recipe for a lower fat alternative.
    Prep Time20 mins
    Cook Time45 mins
    Total Time1 hr 5 mins
    Course: Main Course
    Cuisine: Healthy, Keto, Low Carb
    Keyword: chicken alfredo with zucchini noodles, keto chicken alfredo, zucchini alfredo, zucchini chicken alfredo, zucchini noodle alfredo
    Servings: 6
    Calories: 407kcal
    Author: Wendy Polisi

    Equipment

    • Spiralizer
    • Colander
    • Large Skillet

    Ingredients

    • 3 small zucchini cut lengthwise with a vegetable peeler or spiraled
    • ½ teaspoon sea salt
    • 1 tablespoon avocado oil
    • 16 ounces boneless skinless chicken breasts or thighs
    • 1 teaspoon Italian Seasoning
    • ½ teaspoon sea salt
    • ¼ teaspoon cayenne pepper
    • ¼ cup unsalted grass-fed butter
    • ¾ cup quinoa cream or organic heavy cream
    • 1 teaspoon minced garlic
    • 6 ounces Parmesan cheese
    • ¼ cup fresh chopped parsley
    US Customary - Metric

    Instructions

    • Place sliced zucchini in a colander and place the colander over a bowl. Sprinkle with salt and allow to sit for at least 30 minutes.
    • Meanwhile, heat avocado oil to medium-high heat in a large skillet.
    • Place chicken on a plate and sprinkle on both sides with Italian seasoning, sea salt, and cayenne pepper. Add chicken to skillet, and cook over medium-high heat until cooked through, about 8 to 10 minutes per side. Remove from skillet.
    • Allow to cool and then chop.
    • Reduce heat to medium and add butter to the skillet and when it is melted scrape up the browned bits. 
    • Add heavy cream and bring to a boil, whisking constantly. Reduce heat to medium-low. 
    • Add garlic and Parmesan and cook until the Parmesan is melted. 
    • Stir in chopped chicken, zucchini noodles, and parsley and cook for 2 more minutes, until warmed through.

    Nutrition

    Calories: 407kcal | Carbohydrates: 5g | Protein: 28g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 128mg | Sodium: 1017mg | Potassium: 597mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1360IU | Vitamin C: 22.1mg | Calcium: 385mg | Iron: 1.2mg

    Zucchini Noodle Recipes to Try:

    • Garlic Parmesan Zucchini Noodles from Inspired Taste
    • Spinach Parmesan Zucchini Noodles from Two Peas and Their Pod

    Filed Under:

    Chicken RecipesGluten Free RecipesKeto and Low Carb Recipes

    More Keto and Low Carb Recipes

    • How to Cook Spaghetti Squash Halves in the Instant Pot
    • 15-Minute Whipped Ricotta Dip
    • 30 Minute Crispy Keto Air Fryer Chicken Breast
    • 30-Minute Air Fryer Chicken Legs

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

    Comments

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      Rating




    1. Bonnie

      June 17, 2017 at 9:20 am

      5 stars
      One of the most delicious and healthy twist to your usual chicken Alfredo. Thanks for sharing the recipe :).

      Reply
    2. Sheila

      August 04, 2017 at 2:20 pm

      I love this low-carb and low-fat recipe. I agree that a quinoa cream would be a great alternative. Finally, a way to enjoy a guilt-free Chicken Alfredo. Thank you for sharing this recipe.

      Reply
    3. V

      November 25, 2017 at 11:06 pm

      Hello, do you happen to know the weight of the small zucchini you ask for? Im not entirely sure what it means and I would love to make this.

      Reply
    4. Walliam Smith

      April 18, 2018 at 5:37 pm

      5 stars
      I need this badly! wanna lose some weight!

      Reply
    5. Alissa Mitchell

      June 05, 2018 at 2:54 am

      5 stars
      Just tried this recipe out and OH MY GOSH. It was amazing!!! Super flavorful. I added some extra creek in mine, because I prefer saucy Alfredo and am so impressed. Gonna keep this recipe close.

      Reply
      • Wendy Polisi

        June 05, 2018 at 1:51 pm

        Yay! So glad you enjoyed it. Thanks for taking the time to come back and let me know!

        Reply
    6. Mike

      July 18, 2018 at 8:38 pm

      5 stars
      Just finished my dinner had to leave some for the wife, I could've eaten all of it. followed except used olive oil. and after salting zucchini used salad spinner to do good job of reducing moisture.

      Reply
      • Wendy Polisi

        July 19, 2018 at 10:16 am

        Glad you enjoyed it! Great idea about the salad spinner - I am going to try that!

        Reply
    7. Aubrie Pittman

      July 27, 2018 at 1:11 am

      5 stars
      I just made this dish for the second and it’s just a delicious as the first time! The cayenne really brings it to life! Thank you for this!

      Reply
      • Wendy Polisi

        July 30, 2018 at 6:38 pm

        I am so glad you are enjoy it - this is one of a favorite of mine! I agree - cayenne is a game changer in so many recipes!

        Reply
    8. Sarah

      October 21, 2018 at 8:46 pm

      Do you have any tips for using frozen zoodles? Just thaw and drain or microwave? Do you still salt them? They seem so much mushier....

      Reply
      • Wendy Polisi

        October 22, 2018 at 10:39 am

        I do agree that they are a bit softer. I do still salt them. I put them in the air fryer for a few minutes and that helps.

        Reply
    9. Ryan Jeffrey

      November 27, 2018 at 12:57 pm

      5 stars
      A good option for me and those who wants to lose some weight.

      Reply
      • renee

        December 17, 2021 at 1:07 pm

        looks yummy how many ounces zoodles if you buy them already as zoodles?

        Reply
        • Wendy Polisi

          December 17, 2021 at 1:19 pm

          I didn't weigh it - sorry.

          Reply
    10. Khalilah H.

      February 15, 2019 at 3:04 am

      5 stars
      This is a great recipe!! I made it tonight and invited my mom over for a keto friendly meal that consisted of this alfredo and a keto chocolate cake with cream cheese frosting and chocolate chips for Valentine's Day. The flavor of the alfredo was amazing. I also added a little extra cream because I like it saucy too. I almost felt like licking my plate!!!! I have leftovers for tomorrow...YUM!! **THIS IS A 5-STAR RATING!!** for some reason it wouldn't let me select my rating.

      Reply
      • Wendy Polisi

        February 15, 2019 at 4:54 pm

        I am SO glad you enjoyed it! Thanks so much for taking the time to let me know.

        Reply
    11. Steven

      February 18, 2019 at 11:01 pm

      looks great- but has the same problem all other "healthy eating" ideas do- you can't do it in the cab of an 18 wheeler sitting at Pilot very well. please come up with some ideas that you can eat and drive at the same time? not everyone has the luxury of standing at the kitchen counter every night. also usually I have to make do with Dollar General or Family Dollar as my "grocery store"

      Reply
    12. Selina

      April 03, 2020 at 3:50 pm

      5 stars
      Just made it, taste straight from a restaurant
      Very easy recipe. Thank you so yummy 🙂

      Reply
      • Wendy Polisi

        April 03, 2020 at 3:55 pm

        So glad that you enjoyed it.

        Reply

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