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Chicken Alfredo Zucchini Noodles Recipe

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4.9 from 112 reviews

This Chicken Alfredo Zucchini Noodles recipe is a low-carb, flavorful alternative to traditional pasta dishes. Tender, seasoned chicken breasts are sautĂ©ed to perfection and combined with lightly sautĂ©ed zucchini noodles, all coated in a rich, creamy homemade Alfredo sauce made with butter, garlic, heavy cream, and Parmesan cheese. It’s a wholesome, comforting meal that’s quick to prepare and perfect for dinner.

Ingredients

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
  • Fresh parsley, chopped (for garnish)
  • Red pepper flakes (for garnish, 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. This ensures even cooking.
  2. Season the Chicken: In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mixture all over the chicken breasts to infuse flavor.
  3. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the skillet and cook for about 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  4. Rest and Slice the Chicken: Remove the chicken from the skillet and let it rest for a few minutes to retain juices. Then slice the chicken breasts into thin strips or bite-sized pieces.
  5. Prepare the Zucchini: Wash and dry the zucchini, then trim off the ends. Use a spiralizer, vegetable peeler, or mandoline to create zucchini noodles, also known as zoodles.
  6. Cook the Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using), cooking for about 30 seconds until fragrant but not browned.
  7. Sauté the Zucchini Noodles: Add the zucchini noodles to the skillet and toss to coat in the garlic-infused oil. Sauté for 3-5 minutes until the noodles are tender-crisp.
  8. Season the Zucchini Noodles: Season with salt and freshly ground black pepper to taste. Toss to combine evenly.
  9. Melt the Butter: In a medium saucepan over medium heat, melt the butter to start the Alfredo sauce base.
  10. Sauté the Garlic for Sauce: Add minced garlic to the melted butter and cook for about 30 seconds until fragrant to deepen the flavor.
  11. Add the Cream: Pour the heavy cream into the saucepan and bring the mixture to a simmer while stirring occasionally.
  12. Simmer and Thicken the Sauce: Reduce heat to low and let the sauce simmer for 5-7 minutes until it thickens slightly, stirring occasionally to prevent sticking.
  13. Add Parmesan Cheese: Remove the saucepan from heat and stir in the grated Parmesan cheese and nutmeg until the cheese is melted and the sauce is smooth and creamy.
  14. Season the Sauce: Adjust salt and freshly ground black pepper as needed for balanced flavor.
  15. Combine Ingredients: Add the cooked zucchini noodles and sliced chicken directly into the Alfredo sauce in the saucepan. Gently toss to coat everything evenly.
  16. Heat Through: Return the saucepan to low heat and cook for 1-2 minutes until the whole dish is heated through.
  17. Serve: Plate the Chicken Alfredo Zucchini Noodles immediately. Garnish with chopped fresh parsley, extra Parmesan cheese, and a sprinkle of red pepper flakes for a touch of heat if desired.

Notes

  • Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
  • For best texture, do not overcook zucchini noodles as they can become mushy.
  • Optional red pepper flakes add a mild spicy kick; omit if you prefer no heat.
  • Freshly grated Parmesan cheese melts better and enhances sauce flavor compared to pre-grated.
  • Letting the chicken rest after cooking helps keep it juicy and tender.
  • This dish can be easily doubled to serve more people.

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