Chicken Alfredo Zucchini Noodles (Printable)

Tender chicken in rich sauce paired with fresh zucchini noodles for a light, satisfying meal.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, sliced into strips
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Vegetables

04 - 4 medium zucchinis, spiralized into noodles
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley (optional)

→ Alfredo Sauce

07 - 2 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup freshly grated Parmesan cheese
10 - 1/4 teaspoon ground nutmeg (optional)
11 - Salt and freshly ground black pepper, to taste

# How To Cook:

01 - Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and black pepper, then sauté for 5 to 7 minutes until golden and cooked through. Remove and keep warm.
02 - Lower heat to medium. Add butter and minced garlic to the skillet and sauté for 1 minute until fragrant.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg if using, whisking until smooth and thickened, about 3 to 4 minutes. Season with salt and pepper.
04 - Return cooked chicken to the skillet and toss to coat evenly with the Alfredo sauce.
05 - Add zucchini noodles and gently toss for 2 to 3 minutes until tender but crisp, avoiding overcooking.
06 - Plate immediately, garnished with fresh parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • You get that silky, luxurious Alfredo sauce without weighing yourself down with heavy pasta.
  • Dinner is on the table in 35 minutes, which means you can actually relax after eating instead of cleaning up at 9 PM.
  • The zucchini noodles stay crisp if you time it right, giving you this satisfying texture contrast with the creamy sauce.
  • It's naturally low-carb and gluten-free, so it works for almost any dietary preference without tasting like a compromise.
02 -
  • Don't skip grating fresh Parmesan—I learned this the hard way when I used pre-grated and the sauce turned grainy and separated, and there's no fixing it once it happens.
  • Zucchini noodles release water the moment they're exposed to heat, so add them last and cook them for the shortest time possible or your beautiful sauce becomes watery.
  • Taste the sauce before adding the zucchini and adjust the seasoning; it's much easier to fix it then than to figure out what's missing after everything's mixed together.
03 -
  • Pre-grate your Parmesan before you start cooking—one less task to think about when things are heating up on the stove.
  • If the sauce ever seems to be breaking or looks grainy, whisk in a splash of cream off heat and it usually comes back together perfectly.

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