This Creamy Zucchini Noodle Chicken Alfredo is a tasty twist on the classic dish! Made with tender chicken and fresh zucchini noodles, it’s both light and satisfying.
I love how quick this meal comes together—perfect for busy nights. Plus, my kids think it’s fun to eat their veggies this way. More zucchini, please! 🍝
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! You can also try yellow squash for a change. If you’re not into spiralizing, store-bought zucchini noodles are an easy alternative.
Chicken: Feel free to replace chicken with cooked shrimp or tofu if you want a vegetarian option. Rotisserie chicken is another great shortcut.
Heavy Cream: For a lighter version, substitute half-and-half or use coconut milk for a dairy-free option. You can even use Greek yogurt blended until smooth!
Parmesan Cheese: Grated Pecorino Romano or Nutritional Yeast (for a vegan option) can work in place of Parmesan. I love adding a bit of cheddar for extra flavor sometimes!
What’s the Best Way to Cook Zucchini Noodles Without Making Them Soggy?
Cooking zucchini noodles can be tricky since they can release a lot of water. The key is to avoid overcooking them. Here’s how:
- Heat the skillet after making the sauce, then turn down the heat when adding the zucchini noodles. This prevents them from cooking too long.
- Cook them just until they’re slightly tender, about 2-3 minutes, ensuring they maintain a bit of crunch.
- If you find your sauce is too watery, you can let it simmer a bit longer to condense it.
By following these tips, you’ll have flavorful, perfectly cooked zucchini noodles every time! Enjoy your cooking adventure!
Creamy Zucchini Noodle Chicken Alfredo
Ingredients:
For the Dish:
- 3 medium zucchinis (spiralized into noodles)
- 2 boneless, skinless chicken breasts, sliced into strips
For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/4 teaspoon dried Italian seasoning (or a mix of basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
Time Needed:
This recipe will take you about 25 minutes to prepare and cook. It’s a quick and easy meal for any night of the week!
Instructions:
1. Prepare the Zucchini Noodles:
Start by spiralizing the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler or buy pre-spiralized zucchini at the store. Set them aside for later.
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced chicken strips to the skillet. Cook for about 5-6 minutes, or until the chicken is golden brown and no longer pink in the middle. Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Make the Garlic Butter Sauce:
In the same skillet, add the remaining 1 tablespoon of olive oil along with the tablespoon of butter. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful to not let it burn.
4. Prepare the Creamy Sauce:
Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning. Keep stirring for about 3-4 minutes until the cheese has melted and the sauce has thickened slightly.
5. Add the Zucchini Noodles:
Add the spiralized zucchini noodles to the skillet, gently tossing them to coat in the creamy sauce. Cook them for 2-3 minutes until they’re tender but still have a nice crunch. You don’t want to overcook them!
6. Combine Everything:
Return the cooked chicken to the skillet and stir to combine everything evenly. Taste and adjust the seasoning with salt and pepper to your liking.
7. Serve:
Remove the skillet from the heat and garnish with fresh chopped parsley before serving. Enjoy your healthy and delicious Creamy Zucchini Noodle Chicken Alfredo!
Dig in and savor every bite of this comforting meal! 🍽️
FAQ for Creamy Zucchini Noodle Chicken Alfredo
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! While zucchini is a popular choice, you can also use other spiralized vegetables like yellow squash, carrots, or sweet potatoes for a different flavor and texture.
How Can I Make This Recipe Dairy-Free?
For a dairy-free version, substitute the heavy cream with coconut milk and use nutritional yeast instead of Parmesan cheese for a cheesy flavor. You can also use a dairy-free butter alternative.
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if needed.
Can I Prepare This Dish Ahead of Time?
If you want to prep ahead, you can spiralize the zucchinis and cook the chicken in advance. Keep both separate and combine with the sauce just before serving to maintain the texture of the zucchini noodles.
