Zucchini Chicken Alfredo

Get ready to tantalize your taste buds with Zucchini Chicken Alfredo! This flavorful dish combines zucchini, garlic, parsley, and chicken in a creamy parmesan sauce for an unforgettable flavor combination. Enjoy this creamy yet light entrée as a guilt-free indulgence for you and your family - it is sure to become a favorite!

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.

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.

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!

Ingredients Needed

• Zucchini: Use 3 small, 2 medium, or 1 very large. Cut your zucchini with a vegetable peeler or spiralizer.
• Salt: I use sea salt, but you can use your favorite salt.
• Oil: Avocado oil is my go-to oil for cooking; feel free to use your favorite oil.
• Chicken: Boneless skinless chicken breast or thighs will work here.
• Italian Seasoning: This gives the dish its distinct Mediterranean flavor.
• Cayenne Pepper: I like this for the subtle hint of heat, but feel free to omit if you don't care for heat.
• Butter: Use salted or unsalted butter.
• Cream: This thickens the sauce and adds a rich texture. If you would prefer to lower the fat, my quinoa cream is a fabulous (but higher in carbs) option.
• Garlic: You can use fresh, frozen, or refrigerated.
• Parmesan Cheese: This further intensifies the flavor profile of Zucchini Chicken Alfredo
• Fresh Chopped Parsley: Fresh herbs finish the dish with a touch of freshness

Variations

• 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 & Tricks

• 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

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.

I like to do this on the weekend when I know that I have this chicken alfredo with zucchini noodles on the menu.

Tools for Making Zucchini Alfredo

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• 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.

Low Carb Recipes You May Also Like:

• Avocado Pesto Chicken Salad Wraps
• Avocado Fries & Dipping Sauce
• Bacon Guacamole Stuffed Mini-Peppers
• Spanish Cauliflower Rice
• Keto 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 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes 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