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- 2 medium zucchinis, spiralized into noodles - 1 pound boneless, skinless chicken breast, cubed - 1 tablespoon olive oil - Salt and pepper, to taste - 1 cup heavy cream - 1 cup grated parmesan cheese - 2 cloves garlic, minced - 1 teaspoon garlic powder - 1/2 teaspoon nutmeg - Fresh parsley, chopped (for garnish) You can swap out heavy cream for coconut milk if you want a lighter dish. For dairy-free options, use nutritional yeast instead of parmesan cheese. If you don’t have zucchinis, you can use spaghetti squash or even carrots for a different twist. Chicken can also be replaced with shrimp or tofu for a fun change. This dish serves about four people. Each serving has around 400 calories. You get 25 grams of protein from the chicken and cheese, which helps keep you full. The zucchinis add fiber, which is great for digestion. This meal is rich in vitamins A and C, thanks to the zucchini and parsley. It’s a balanced dish that gives you energy and keeps meals exciting. {{ingredient_image_1}} First, take two medium zucchinis. Use a spiralizer to turn them into noodles. This tool makes nice, thin strands that look just like pasta. Once you spiralize the zucchinis, set them aside on a plate. They will wait for their turn in the pan. Zucchini noodles cook fast, so you want to prepare them first. Next, grab a large skillet and pour in one tablespoon of olive oil. Heat it on medium heat. When the oil is hot, add one pound of cubed, boneless chicken breast. Season the chicken with salt and pepper. Cook it for about 6 to 8 minutes. Stir often until the chicken looks golden brown and is no longer pink inside. Once done, take the chicken out of the pan and place it on a plate. In the same skillet, add two cloves of minced garlic. Sauté the garlic for about one minute. You want it to smell good but not burn. Then, pour in one cup of heavy cream. Stir it well and let it simmer for 2 to 3 minutes. This helps the flavors mix. Slowly whisk in one cup of grated parmesan cheese, one teaspoon of garlic powder, and half a teaspoon of nutmeg. Keep stirring until the cheese melts and the sauce thickens a bit. Now, add the zucchini noodles to the sauce. Toss them around for 2 to 3 minutes. You want them coated in that creamy goodness. They should be tender but still crunchy. Finally, return the cooked chicken to the skillet. Mix everything together until it is hot and well combined. Taste the dish and add more salt or pepper if needed. Enjoy your creamy Zucchini Noodle Chicken Alfredo! To get the best texture for zucchini noodles, start with fresh zucchinis. Look for ones that are firm and smooth. After spiralizing, you can lightly salt the noodles. This helps draw out extra water, making them less soggy. Let them sit for about 10 minutes, then pat them dry with a paper towel. When cooking, keep the heat at medium. This way, the noodles stay tender but still have a nice crunch. Remember, overcooking can turn them mushy, so aim for just 2-3 minutes in the skillet. Seasoning can elevate your dish. For this Zucchini Noodle Chicken Alfredo, salt and pepper are key. They bring out the flavors of the chicken and sauce. I also love adding nutmeg; it gives a warm touch to the cream. If you want a kick, try adding red pepper flakes. Fresh herbs like parsley can add brightness. You can mix in basil or oregano for a different flavor profile. Always taste your dish as you go. Adjust the seasoning until it’s just right for you. A few simple mistakes can affect your dish. First, don’t skip the salting step for the zucchini noodles. It’s important! Next, be careful not to add the zucchini too early. They should join the sauce toward the end of cooking. Another mistake is using too much heat. High heat can make the cream sauce split. Lastly, don’t forget to taste your sauce before serving. It’s easy to overlook, but it makes a big difference. Avoiding these common pitfalls will lead to a delicious meal. Pro Tips Spiralizing Technique: To achieve the best texture, slightly press the zucchini while spiralizing to create uniform noodles. Chicken Cooking Tips: Ensure the chicken is cooked to an internal temperature of 165°F for safety and optimal tenderness. Thickening the Sauce: If your sauce is too thin, let it simmer a bit longer before adding the zucchini noodles to help it thicken. Storage Suggestions: Store any leftovers in an airtight container in the fridge, and consume them within 2-3 days for best flavor. {{image_2}} You can make Zucchini Noodle Chicken Alfredo even better by adding more veggies. Try adding spinach or bell peppers. They add color and nutrients to your meal. Simply chop them and add them to the pan after the chicken cooks. Cook them for a few minutes until they're soft. You can also add broccoli or peas for a nice crunch. Mixing in vegetables helps you get your daily vitamins while keeping the dish tasty. If you want to change the protein, there are great options. You can use shrimp instead of chicken. Just sauté the shrimp until they're pink and cooked through. Tofu is another great choice. Use firm tofu, and make sure to press it to remove extra water. Cut it into cubes and cook it like the chicken. This way, everyone can enjoy a protein they like. To make a dairy-free version, swap the heavy cream and cheese. Use coconut milk for a creamy base. Almond milk is another good choice but may be thinner. Nutritional yeast can replace the parmesan cheese for a cheesy flavor. Add a squeeze of lemon to brighten the dish. These changes make it vegan-friendly without losing the rich taste of Alfredo. Enjoy every bite while sticking to your dietary needs! Store any leftover Zucchini Noodle Chicken Alfredo in an airtight container. This helps keep the dish fresh. Place the container in the fridge. It will last for 3 to 4 days. Make sure to let it cool down before sealing it. This helps avoid extra moisture inside the container. When it’s time to eat your leftovers, reheat gently. Use a skillet over medium heat. Add a splash of cream or broth to help keep the dish moist. Stir it often to heat evenly. You can also use a microwave. Heat it in short bursts, around 30 seconds each time. Stir after each burst to avoid hot spots. You can freeze Zucchini Noodle Chicken Alfredo, but it may change texture. To freeze, let the dish cool completely. Then, place it in a freezer-safe container. It can last for up to 2 months. When ready to eat, thaw it in the fridge overnight. Reheat gently as described above for the best taste. Yes, you can use regular pasta. Cook it according to the package instructions. However, zucchini noodles are a great low-carb option. They add freshness and nutrition to the dish. Plus, they soak up the creamy sauce well. If you want a lighter meal, stick with zucchini noodles. To lower calories, you can use less cream. Swap heavy cream for a lighter option, like half-and-half. You can also reduce the amount of cheese. Using less cheese still gives you good flavor. Another tip is to add more veggies. Spinach or bell peppers can add volume and nutrients without many calories. The best way to spiralize zucchini is with a spiralizer. A handheld spiralizer is easy to use. Just cut off the ends of the zucchini and twist it into the spiralizer. If you don’t have one, you can use a vegetable peeler to make thin strips. Aim for thin noodles for a better texture in the dish. In this blog post, we explored all the key ingredients for a delicious dish. I detailed how to prepare zucchini noodles, cook chicken, and create a creamy Alfredo sauce. We also discussed tips to perfect the texture, season your meal, and avoid common mistakes. You learned about variations, storage, and answered frequent questions. By following these steps, you can enjoy a savory, healthy meal. Keep it fresh, try new flavors, and enjoy your cooking journey!

Zucchini Noodle Chicken Alfredo

A creamy and delicious chicken alfredo dish made with zucchini noodles for a healthier twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 medium zucchinis, spiralized into noodles
  • 1 pound boneless, skinless chicken breast, cubed
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 0.5 teaspoon nutmeg
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by spiralizing the zucchinis into noodles using a spiralizer. Set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breast and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
  • In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the heavy cream, stirring to combine. Allow it to simmer for 2-3 minutes.
  • Gradually whisk in the grated parmesan, garlic powder, and nutmeg until the cheese has melted and the sauce thickens slightly.
  • Add the zucchini noodles to the skillet and toss until they're well coated in the sauce. Cook for an additional 2-3 minutes until the noodles are tender but still have a slight crunch.
  • Finally, return the cooked chicken to the skillet, tossing everything together until well combined and heated through.
  • Taste and adjust seasoning if necessary, adding more salt or pepper as needed.

Notes

Serve the dish in bowls, garnished with freshly chopped parsley and an extra sprinkle of parmesan cheese on top for added color and flavor.
Keyword chicken alfredo, healthy pasta, zucchini noodles