Zucchini Noodle Chicken Alfredo
featured in 7 Pasta Recipes For All Pasta Lovers
Get ready for a healthy twist on a classic comfort food with this creamy and indulgent zucchini noodle chicken alfredo.
Tasty Team
97% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min

Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- 3 zucchinis, ends trimmed
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 3 cloves garlic, minced
- ¾ cup cream (180 mL)
- 1 cup shredded parmesan cheese (110 g), plus more for serving
- 2 tablespoons fresh parsley, chopped, plus more for serving
Nutrition Info
- Calories 747
- Fat 56g
- Carbs 13g
- Fiber 2g
- Sugar 7g
- Protein 58g
Estimated values based on one serving size.
Preparation
- Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
- Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
- Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
- Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
- Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
- Enjoy!
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