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zucchini chicken alfredo recipe

Zucchini Chicken Alfredo Recipe

This zucchini chicken alfredo recipe features creamy homemade Alfredo sauce, juicy chicken, and tender zucchini noodles for a lighter comfort meal ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
5 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Boneless skinless chicken breast Cut into bite size pieces
  • 3 medium Zucchini Spiralized into noodles
Alfredo Sauce
  • 1 cup Heavy cream
  • 1 cup Freshly grated Parmesan cheese Use fresh for best melt
  • 3 cloves Garlic Minced
  • 2 tbsp Butter
Seasoning and Garnish
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt Adjust to taste
  • 1/4 tsp Black pepper
  • 1 tbsp Fresh parsley Chopped

Equipment

  • 1 Large skillet
  • 1 Spiralizer or vegetable peeler
  • 1 Cutting board
  • 1 Chef knife
  • 1 Wooden spoon
  • 1 Measuring cups and spoons

Method
 

  1. Spiralize zucchini into noodles. Lightly salt and let sit 15 minutes. Pat dry with paper towel.
  2. Heat skillet over medium heat with a small amount of oil. Cook chicken 6 to 8 minutes until golden and fully cooked. Remove and set aside.
  3. In the same pan, melt butter over low heat. Add garlic and cook 30 seconds.
  4. Pour in heavy cream and simmer gently. Stir in Parmesan until smooth and creamy.
  5. Add zucchini noodles and toss gently for 2 to 3 minutes until just tender.
  6. Return chicken to pan and mix well. Remove from heat once coated.
  7. Season with salt and pepper. Garnish with parsley and serve warm.

Notes

• Do not overcook zucchini or it will release too much water.
• Keep heat low when making Alfredo to prevent separation.
• Always use freshly grated Parmesan for smooth sauce.
• Store leftovers up to 2 days in airtight container.
• Add splash of milk when reheating if needed.