Zucchini Noodle Chicken Alfredo Recipe

This Zucchini Noodle Chicken Alfredo is a light, creamy twist on a classic Italian-American comfort food. I love how it brings together the rich, indulgent flavor of Alfredo sauce with the freshness and simplicity of spiralized zucchini noodles. It’s low in carbs, high in protein, and doesn’t skimp on flavor—making it a perfect choice when I want something satisfying but still fresh and balanced.

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want in an Alfredo dish—creamy sauce, savory chicken, and plenty of flavor—without the heaviness of traditional pasta. The zucchini noodles soak up the sauce beautifully, and the whole dish comes together in just about 35 minutes. It’s perfect for busy weeknights, meal prep, or when I’m craving comfort food with a healthy twist.

ingredients

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

• 3 medium zucchinis, ends trimmed

• 2 tbsp butter

• 2 boneless, skinless chicken breasts, thinly sliced

• 1 tsp kosher salt (plus more to taste)

• 1 tsp freshly ground black pepper (plus more to taste)

• 3 cloves garlic, minced

• ¾ cup heavy cream (180 mL)

• 1 cup shredded Parmesan cheese (110 g), plus extra for garnish

• 2 tbsp fresh parsley, chopped, plus extra for garnish

directions

Prepare the Zucchini Noodles

1. I use a spiralizer, mandoline, or vegetable peeler to create thin, spaghetti-like zucchini noodles.

2. I microwave the noodles for 1–2 minutes just to soften them slightly, then drain any excess liquid using paper towels or a colander.

Cook the Chicken

3. In a large pan over medium heat, I melt the butter.

4. I add the sliced chicken, salt, pepper, and minced garlic.

5. I sauté everything for about 7 minutes, until the chicken is cooked through and the garlic is fragrant.

6. I remove the chicken from the pan and set it aside while I make the sauce.

Make the Alfredo Sauce

7. In the same pan, I pour in the heavy cream, then stir in the Parmesan cheese and chopped parsley.

8. I bring the mixture to a gentle boil, then reduce the heat and simmer for 3–5 minutes, allowing the sauce to thicken and reduce slightly.

9. I return the chicken to the pan and stir to coat it in the Alfredo sauce. I taste and adjust the seasoning if needed.

Combine & Serve

10. I toss the zucchini noodles into the pan with the chicken and Alfredo sauce, stirring until everything is well coated.

11. I serve the dish hot, garnished with extra Parmesan cheese and chopped parsley for a fresh finish.

Servings and timing

This recipe serves 2 people generously. It takes 15 minutes to prep and 20 minutes to cook, so it’s ready to serve in 35 minutes total.

Variations

• I sometimes add a handful of baby spinach or steamed broccoli to boost the veggie content.

• For extra richness, I stir in a spoonful of cream cheese or a splash of white wine into the Alfredo sauce.

• I use grilled or rotisserie chicken when I want to save time on cooking.

• To add a little heat, I sprinkle in red pepper flakes or a dash of cayenne.

• I also love topping it with crispy bacon bits or toasted pine nuts for texture.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm everything gently in a pan over medium-low heat to keep the sauce from separating. I avoid microwaving for too long, as zucchini noodles can become soggy if overcooked.

FAQs

Do I have to cook the zucchini noodles?

No, I don’t have to. I lightly microwave or sauté them just to soften slightly, but I like keeping some bite so they don’t turn mushy in the sauce.

Can I make this dairy-free?

Yes, I use a dairy-free cream alternative and vegan Parmesan. There are several good plant-based options that still give a creamy texture.

What’s the best way to spiralize zucchini?

I use a handheld spiralizer or countertop spiralizer for the best texture. A julienne peeler also works if I don’t have a spiralizer.

Can I make this ahead of time?

The sauce and chicken can be made ahead, but I recommend making the zucchini noodles fresh to keep their texture crisp.

Is this keto-friendly?

Yes! This dish is naturally low in carbs and high in fat and protein, which fits well into a keto diet.

Conclusion

This Zucchini Noodle Chicken Alfredo is a satisfying, lighter version of a beloved classic that I feel good about eating. It’s creamy, cheesy, and full of flavor—without the heaviness of pasta. Whether I’m eating low-carb, gluten-free, or just want something quick and delicious, this recipe delivers every time.