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Creamy Zucchini Noodle Chicken Alfredo served in a white bowl garnished with parsley

Zucchini Noodle Chicken Alfredo

A lighter twist on classic fettuccine Alfredo using fresh zucchini noodles and tender chicken in a creamy garlic Parmesan sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 large zucchinis spiralized (about 4 cups noodles)
  • 1 lb boneless skinless chicken breasts sliced thin
  • 2 tbsp olive oil divided
  • 3 garlic cloves minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 tbsp fresh parsley chopped
  • 1/2 cup reserved pasta water optional

Method
 

  1. Step 1: Spiralize zucchinis using a spiralizer or julienne peeler. Place noodles in colander, sprinkle with salt, and let drain 10 minutes.
  2. Step 2: Heat 1 tbsp olive oil in large skillet over medium-high. Cook chicken 5-6 minutes until golden. Remove and set aside.
  3. Step 3: Add remaining oil to skillet. Sauté garlic 30 seconds until fragrant but not browned.
  4. Step 4: Pour in heavy cream, stirring constantly. Bring to gentle simmer.
  5. Step 5: Reduce heat to low. Gradually whisk in Parmesan until smooth sauce forms.
  6. Step 6: Pat zucchini noodles dry with paper towels. Add to sauce with chicken, tossing gently to coat.
  7. Step 7: Season with salt, pepper and nutmeg. Cook 2-3 minutes until noodles are tender-crisp.
  8. Step 8: If sauce is too thick, stir in reserved pasta water 1 tbsp at a time.
  9. Step 9: Garnish with fresh parsley before serving.

Notes

For extra flavor, try adding 1/4 cup sun-dried tomatoes or 1 cup sliced mushrooms with the garlic. Zucchini noodles release water - don't skip the salting/draining step!