This Creamy Zucchini Noodle Chicken Alfredo is a tasty twist on a classic! With tender chicken and fresh zucchini noodles, it’s like a warm hug on your plate.
The creamy sauce is rich and satisfying without the extra carbs. I love to make this when I want something comforting that still feels light. Plus, it’s a great way to sneak in some veggies!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here, providing a healthy base. If you can’t find zucchini, try using yellow squash or even spaghetti squash for a similar texture.
Chicken: Boneless, skinless chicken breasts work well, but you can also use thighs for more flavor or even rotisserie chicken for convenience. Just make sure it’s shredded!
Heavy Cream: This creates that rich, creamy sauce. You could use half-and-half for a lighter version, or even coconut cream if you’re looking for dairy-free options.
Parmesan Cheese: A must for that cheesy flavor. If you’re out, Pecorino Romano makes a good substitute. Nutritional yeast can be a nice dairy-free option, though it will change the flavor a bit.
How Do I Make the Perfect Creamy Sauce?
Creating a smooth and creamy sauce can be tricky, but here are some tips:
- Start by cooking the garlic until fragrant but not browned. This brings out its best flavor.
- When adding the chicken broth and cream, stir often to avoid separation. Keep the heat on medium to maintain a gentle simmer.
- To prevent lumps from the cream cheese, let it sit at room temperature for a bit before adding it. Whisk it thoroughly for a smooth blend.
- After adding the cheese, stir until fully melted; this creates that luscious creamy texture. Taste it and adjust salt and pepper as needed!
How to Make Creamy Zucchini Noodle Chicken Alfredo
Ingredients You’ll Need:
For the Dish:
- 2 large zucchinis, spiralized into noodles
- 2 boneless, skinless chicken breasts (about 1 lb), thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
For the Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 1/2 cup chicken broth
- 1/4 teaspoon ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This delicious recipe will take about 30 minutes in total. You’ll spend around 10 minutes prepping and slicing the ingredients, and then 20 minutes cooking everything to creamy perfection. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the thinly sliced chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes until it’s golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Garlic:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 1 minute. This will make your kitchen smell amazing!
3. Make the Sauce:
Now, reduce the heat to medium and pour in the chicken broth, making sure to scrape up any tasty browned bits from the bottom of the pan. Then, stir in the heavy cream and cream cheese until everything is well blended and creamy.
4. Add Cheese and Season:
Add the grated Parmesan cheese and stir it in until melted and the sauce is smooth. Season with salt, black pepper, and ground nutmeg if you’re using it. This step will elevate the flavors!
5. Incorporate the Zucchini Noodles:
Add the spiralized zucchini noodles to the Alfredo sauce, tossing gently to make sure they’re coated. Cook for 2-3 minutes, just until the noodles begin to soften yet still have a slight crunch—watch closely to avoid overcooking!
6. Combine and Serve:
Now, return the cooked chicken to the pan, tossing everything together until it’s heated through. Then, serve immediately, garnished with chopped fresh parsley or basil, and a sprinkle of extra Parmesan on top if you like!
Enjoy your hearty yet light Creamy Zucchini Noodle Chicken Alfredo!
Frequently Asked Questions
Can I Use Regular Pasta Instead of Zucchini Noodles?
Absolutely! If you prefer traditional pasta, feel free to use fettuccine or spaghetti. Just cook it according to package instructions and combine it with the sauce. Adjust the cooking time accordingly as zucchini noodles cook much faster than regular pasta.
Can I Make This Recipe Dairy-Free?
Yes! You can substitute heavy cream with coconut cream or cashew cream and use nutritional yeast in place of Parmesan cheese for a dairy-free alternative. Just keep in mind that the flavor will be a bit different!
How to Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. When reheating, use a pan on low heat to gently warm them up, as microwaving can make the zucchini noodles soggy.
What Other Vegetables Can I Add?
You can definitely add other vegetables! Bell peppers, spinach, or mushrooms would complement the flavors nicely. Just sauté them with the garlic before adding the sauce for an extra boost of flavor and nutrition.
