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A bowl of Zucchini Noodle Chicken Alfredo Lightened Up, topped with Parmesan and parsley.

Zucchini Noodle Chicken Alfredo Lightened Up

This recipe lightens up the classic chicken Alfredo by using zucchini noodles instead of traditional pasta. You get the creamy, rich flavor you expect from Alfredo sauce combined with a fresh, vegetable-based alternative. It is a quick and satisfying meal for busy home cooks.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 407
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Noodles
  • 3 small zucchini cut lengthwise with a vegetable peeler or spiraled
  • 1/2 teaspoon sea salt
For the Chicken and Sauce
  • 1 tablespoon avocado oil
  • 16 ounces boneless skinless chicken breasts or thighs
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup unsalted grass-fed butter
  • 3/4 cup quinoa cream or organic heavy cream
  • 1 teaspoon minced garlic
  • 6 ounces Parmesan cheese
  • 1/4 cup fresh chopped parsley

Equipment

  • Colander
  • Large skillet
  • Vegetable peeler or spiralizer

Method
 

  1. Place sliced zucchini in a colander and set the colander over a bowl. Sprinkle with salt and let it sit for at least 30 minutes.
  2. Meanwhile, heat avocado oil to medium-high heat in a large skillet.
  3. Place chicken on a plate and sprinkle both sides with Italian seasoning, sea salt, and cayenne pepper. Add chicken to the skillet and cook over medium-high heat until cooked through, about 8 to 10 minutes per side. Remove the chicken from the skillet.
  4. Allow the chicken to cool and then chop it.
  5. Reduce the heat to medium and add butter to the skillet. When the butter is melted, scrape up the browned bits from the bottom of the pan.
  6. Add heavy cream and bring it to a boil, whisking constantly. Reduce the heat to medium-low.
  7. Add garlic and Parmesan cheese and cook until the Parmesan is melted.
  8. Stir in the chopped chicken, zucchini noodles, and parsley. Cook for 2 more minutes, until everything is warmed through.

Nutrition

Calories: 407kcalCarbohydrates: 5gProtein: 28gFat: 30gSaturated Fat: 17gCholesterol: 128mgSodium: 1017mgPotassium: 597mgFiber: 1gSugar: 2gVitamin A: 1360IUVitamin C: 22.1mgCalcium: 385mgIron: 1.2mg

Notes

This recipe swaps heavy pasta for fresh zucchini noodles, reducing the carbohydrate count while keeping the rich flavor of Alfredo sauce. The salt draws moisture out of the zucchini, which helps prevent the final dish from becoming watery.

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