Why You’ll Love This Recipe
Easy Chicken and Creamy Alfredo Zoodles are a low-carb, gluten-free twist on traditional Alfredo pasta. Featuring tender chicken breast and zucchini noodles (zoodles) coated in a rich, creamy Alfredo sauce, this dish is perfect for a satisfying yet lighter dinner. It’s quick to prepare and bursting with flavor, making it a go-to for busy weeknights.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast (boneless, skinless)olive oilgarlic (minced)zucchini (spiralized into zoodles)heavy creamsalted buttermilk Parmesan cheese (grated)black pepperparsley (chopped, for garnish)
directions
Season the chicken breast with salt and pepper on both sides.
Heat olive oil in a large skillet over medium heat.
Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove and let rest before slicing.
In the same skillet, sauté minced garlic until fragrant.
Pour in the heavy cream and bring to a simmer.
Stir in the grated Parmesan cheese and continue stirring until the sauce thickens.
Add the zoodles to the sauce and toss gently to coat. Cook for 2-3 minutes until just tender.
Slice the chicken and place it on top of the zoodles.
Garnish with chopped parsley and additional Parmesan if desired.
Servings and timing
This recipe serves 2.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Add red pepper flakes for a spicy kick.
Swap chicken for shrimp or tofu for a different protein.
Use half-and-half instead of heavy cream for a lighter version.
Include mushrooms or spinach for added vegetables.
Top with mozzarella and broil for a cheesy finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over low heat to preserve the creamy texture.Avoid microwaving for long periods to prevent zoodles from becoming soggy.
FAQs
Can I use store-bought zoodles?
Yes, pre-spiralized zucchini noodles work well and save time.
Is this recipe keto-friendly?
Yes, it’s suitable for a keto diet due to its low carb content.
Can I use a different type of cheese?
You can substitute Parmesan with Romano or Asiago for a different flavor.
How do I prevent watery zoodles?
Salt the zoodles and let them sit for a few minutes, then pat dry with paper towels before cooking.
Can I make the Alfredo sauce dairy-free?
Use coconut cream and nutritional yeast as dairy-free alternatives.
Is it okay to freeze this dish?
Zoodles don’t freeze well, but the cooked chicken and sauce can be frozen separately.
What pan is best for this recipe?
A non-stick or stainless steel skillet works best for even cooking and easy cleanup.
Can I double the recipe?
Yes, simply scale the ingredients and use a larger skillet.
What herbs go well with this?
Basil, thyme, or oregano pair nicely with the creamy sauce.
Can I use leftover chicken?
Absolutely, just warm it up before adding to the dish.
Conclusion
Easy Chicken and Creamy Alfredo Zoodles offer all the indulgence of classic Alfredo pasta with a healthier twist. This dish combines simplicity, speed, and savory satisfaction in every bite. Whether you’re cutting carbs or just want a fresh take on comfort food, it’s sure to become a favorite in your weekly dinner rotation.
Print
Easy Chicken and Creamy Alfredo Zoodles
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2–3 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian-American
- Diet: Low Calorie
Description
A lighter twist on chicken Alfredo using zucchini noodles (zoodles) for a creamy, satisfying meal that’s low-carb yet rich in flavor.
Ingredients
- 2 medium zucchini, spiralized (~4 cups zoodles)
- 2 boneless, skinless chicken breasts (~12 oz), cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon dried Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken pieces dry, season with salt, pepper, and Italian seasoning.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add remaining olive oil. Sauté garlic until fragrant, about 30 seconds.
- Add heavy cream and cream cheese; stir until cream cheese melts and mixture begins to simmer gently.
- Stir in Parmesan cheese until smooth; season to taste with salt and pepper.
- Add zucchini noodles and toss gently to coat. Cook for 2–3 minutes, just until zoodles are slightly tender but still hold shape.
- Return chicken to the skillet; toss to combine and heat through.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Notes
- Do not overcook zoodles to avoid sogginess.
- Swap heavy cream for half-and-half for a slightly lighter sauce.
- Add crushed red pepper flakes for heat.
- Use pre-cooked rotisserie chicken for a quick shortcut.
- To increase vegetables, toss in spinach or steamed broccoli at end.