This creamy zucchini noodle chicken Alfredo is a yummy twist on the classic dish! The zucchini noodles are light and fun, making it a great choice for a healthy meal.
Plus, who doesn’t love creamy cheese sauce? I feel like a chef when I whip this up, and my family always asks for seconds. You won’t believe it’s made with veggies!
Making this dish is super easy! I just sauté the chicken, add the zucchini noodles, and pour on that dreamy sauce. Dinner is ready in no time—perfect for busy nights!
Key Ingredients & Substitutions
Zucchinis: Zucchini serves as the main star in this recipe, turning into delightful noodles. If you don’t have zucchini, spaghetti squash or even carrots can work in a pinch!
Chicken: The recipe calls for boneless, skinless chicken breasts, but feel free to substitute with rotisserie chicken or even shredded turkey for a quick meal. Firm tofu is a great option for a vegetarian alternative.
Heavy Cream: To lighten up the dish, you can substitute half-and-half or coconut milk. If you’re dairy-free, look for plant-based cream alternatives! Just keep in mind that coconut milk will add a hint of flavor.
Parmesan Cheese: Grated Parmesan adds a wonderful cheesy flavor, but if you’re out, try Pecorino Romano or nutritional yeast for a dairy-free version. They will give a different flavor but still taste good!
How Do I Perfectly Sauté Garlic Without Burning It?
Sautéing garlic is key for flavor, but it can burn quickly. Here’s how to get it just right:
- Use medium heat to prevent quick burning.
- Always add garlic right after the chicken is cooked. This way, the skillet is still hot, and you have flavorful drippings.
- Stir garlic constantly for about 30 seconds until it’s fragrant. If it starts to brown too fast, lower the heat and move it off the burner for a moment.
Following these tips will ensure you have flavorful garlic without that bitterness from burning!
Creamy Zucchini Noodle Chicken Alfredo
Ingredients You’ll Need:
For the Dish:
- 2 medium zucchinis
- 2 boneless, skinless chicken breasts (about 1 lb), cut into thin strips or bite-sized pieces
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
For the Creamy Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese (optional, for extra creaminess)
Seasoning:
- Salt and freshly ground black pepper, to taste
- 1/2 tsp Italian seasoning (optional)
For Garnish:
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and an additional 15-20 minutes to cook, totaling around 30-35 minutes. It’s a quick and easy meal perfect for busy weekdays or a relaxed weekend dinner!
Step-by-Step Instructions:
1. Prepare the Zucchini Noodles:
Start by using a spiralizer or vegetable peeler to create fun zucchini noodles, often called “zoodles.” If you don’t have a spiralizer, thin strips or ribbons will work just as well. Place them on paper towels to absorb any extra moisture while you prepare the rest of the dish.
2. Cook the Chicken:
In a large skillet, heat olive oil or butter over medium-high heat. Once hot, add the chicken pieces, seasoning them with salt, pepper, and Italian seasoning if you’re using it. Sauté the chicken for about 5-7 minutes, or until it’s nicely browned and cooked through. Move the chicken to a plate and set it aside for now.
3. Sauté the Garlic:
In the same skillet, lower the heat slightly, then add the minced garlic. Sauté for about 30 seconds, or until the garlic is fragrant, being careful not to let it burn!
4. Make the Alfredo Sauce:
Now, reduce the heat to medium. Pour in the heavy cream and add cream cheese if you’d like that extra creaminess. Stir continuously to help the cream cheese melt into the sauce, resulting in a smooth and creamy mixture.
5. Add the Parmesan Cheese:
Gradually sprinkle in the grated Parmesan cheese while stirring. Keep stirring until the sauce thickens slightly, which should take about 3-5 minutes. Taste it and adjust the salt and pepper as needed!
6. Combine Chicken and Zucchini Noodles:
Return your cooked chicken to the skillet and toss it with the sauce. Add the zucchini noodles and gently mix everything together, ensuring that each noodle is well coated in that creamy goodness. Cook for an additional 2-3 minutes until the zucchini noodles are slightly tender but still have a bit of bite to them (al dente).
7. Serve:
Once everything is combined, take the skillet off the heat. Garnish your creamy zucchini noodle chicken Alfredo with freshly chopped parsley or basil for a burst of color and flavor. Serve immediately, and dig in!
Enjoy your delicious, creamy zucchini noodle chicken Alfredo—a satisfying, low-carb twist on a classic favorite!
Frequently Asked Questions (FAQ)
Can I Use Vegetable Broth Instead of Heavy Cream?
While vegetable broth can lighten up the dish, it won’t create the creamy texture you’re looking for in Alfredo sauce. Instead, consider using a dairy-free cream alternative, or for lighter options, try half-and-half or Greek yogurt for a similar creaminess!
How Do I Prevent Zucchini Noodles from Becoming Watery?
To keep your zucchini noodles firm, be sure to sprinkle them with salt and let them sit on paper towels for about 15 minutes before cooking. This process helps draw out excess moisture. Cook them just until they’re slightly tender—overcooking can lead to sogginess!
Can I Make This Dish Ahead of Time?
Yes! You can prepare the sauce and cook the chicken in advance. Just store them separately in airtight containers in the fridge. When you’re ready to eat, warm them up on the stove and toss with fresh zucchini noodles for a quick meal!
How Long Do Leftovers Last?
Your creamy zucchini noodle chicken Alfredo can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of cream if needed to refresh the sauce!
