Name: Zucchini Noodle Chicken Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American-Italian
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 3 medium zucchini, spiralized into noodles; 2 tbsp unsalted butter or olive oil; 3 garlic cloves, minced; 3/4 cup heavy cream or half-and-half; 1/2 cup grated Parmesan cheese; Salt and freshly ground black pepper, to taste; 1 tsp Italian seasoning or dried oregano; 1 tbsp lemon juice or 1 tsp lemon zest (optional); 1/4 tsp red pepper flakes (optional); 2 tbsp fresh parsley or basil, chopped (for garnish)

Jump to Recipe·Leave a Review

A lighter, veggie-rich spin on classic Alfredo—featuring tender chicken, spiralized zucchini noodles, and a silky creamy sauce. I love how this dish feels indulgent while sneaking in extra veggies, making it both satisfying and refreshing.

Why You’ll Love This Recipe

I adore this recipe because it delivers all the creamy comfort of Alfredo with fewer carbs and more nutrition. The zucchini noodles stay tender but firm, and the chicken adds satisfying protein. It’s elegant enough for a date night yet simple enough for a quick family meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breast or thighs, cut into bite-sized pieces
zucchini, spiralized into noodles
unsalted butter or olive oil
garlic cloves, minced
heavy cream or half-and-half
grated Parmesan cheese
salt and freshly ground black pepper
Italian seasoning or dried oregano
lemon juice or zest (optional, for brightness)
red pepper flakes (optional, for heat)
fresh parsley or basil, chopped (for garnish)

Directions

I heat a drizzle of butter or oil in a skillet over medium-high heat.
I season the chicken pieces with salt, pepper, and Italian seasoning, then cook them until golden and cooked through—about 5–7 minutes—then set aside.
In the same skillet, I add a touch more butter or oil and sauté the garlic until fragrant (about 30 seconds).
I pour in the cream, bring it to a gentle simmer, and whisk in Parmesan cheese until smooth and silky.
I taste and adjust seasoning, adding salt, pepper, and a squeeze of lemon juice or zest for freshness.
I gently stir in the zucchini noodles and toss to coat in the sauce, cooking for 2–3 minutes until they’re warmed but not soggy.
I return the chicken to the skillet and toss everything together, adding red pepper flakes if I like a little spice.
I remove from heat, garnish with fresh parsley or basil, and serve immediately.

Servings and timing

This recipe serves 2–3 people. Prep time is about 10 minutes, cooking time around 15–18 minutes—so the dish is ready in under 30 minutes total.

Variations

Protein switch: I swap chicken for shrimp, sautéing until pink before continuing with the sauce.
Veggie boost: I add mushrooms, spinach, or cherry tomatoes along with the zucchini.
Dairy-free option: I use coconut cream and nutritional yeast instead of dairy for a creamy, vegan twist.
Cheesy twist: I stir in a smear of cream cheese for extra richness.
Herb variation: I flavor the sauce with chopped thyme, rosemary, or tarragon for a different herbal note.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm in a skillet over low heat, adding a splash of cream or water to revive the sauce. I don’t recommend microwaving, as the zucchini can become watery.

FAQs

Can I use frozen zucchini noodles?

Yes—I thaw and squeeze out excess liquid first, then proceed as usual to prevent the dish from getting soggy.

Is there a substitute for heavy cream?

Absolutely—I use half-and-half, light cream, or a blend of Greek yogurt and milk for a lighter sauce.

How do I spiralize zucchini evenly?

I aim for medium-thick noodles so they hold up in the sauce without turning mushy.

Can I prepare components ahead of time?

Yes—I cook and store the chicken, spiralize the zucchini, and make the sauce base ahead. When I’m ready to eat, I reheat and combine everything.

What can I serve with this dish?

I enjoy it with a crisp side salad, roasted vegetables, or garlic toast to round out the meal.

Conclusion

Zucchini Noodle Chicken Alfredo is one of my favorite healthy takes on a classic—creamy, comforting, and veggie-packed. It’s fast, flavorful, and always satisfying. I hope it earns a spot in your weeknight lineup!