Chicken Alfredo with Zucchini (Printable)

Light, creamy chicken paired with fresh zucchini noodles for a flavorful low-carb, gluten-free dish.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 1 pound), sliced into strips
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Zucchini Noodles

05 - 4 medium zucchinis (about 1.75 pounds), spiralized
06 - 1/2 teaspoon salt

→ Alfredo Sauce

07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1/4 teaspoon ground nutmeg
12 - Salt and pepper, to taste

→ Garnish

13 - Freshly chopped parsley
14 - Extra Parmesan cheese, for serving

# How To Make It:

01 - Pat chicken strips dry with paper towels and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02 - Heat olive oil in a large skillet over medium heat. Add seasoned chicken strips and sauté for 6–7 minutes, turning occasionally until golden brown and cooked through. Remove to a plate and keep warm.
03 - In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg, whisking continuously until smooth and cheese is melted. Season with salt and pepper to taste. Simmer for 2–3 minutes until slightly thickened.
05 - Add spiralized zucchini noodles and 1/2 teaspoon salt to the sauce. Toss gently with tongs for 2–3 minutes, just until noodles are tender-crisp but not mushy.
06 - Return cooked chicken to the skillet and toss to coat evenly in the Alfredo sauce. Divide among 4 plates. Garnish with freshly chopped parsley and extra Parmesan cheese. Serve immediately while hot.

# Expert Tips:

01 -
  • The zucchini noodles stay perfectly tender crisp, never mushy, when you follow the timing just right
  • This Alfredo sauce comes together in minutes but tastes like it simmered all afternoon
  • You can have this restaurant quality dinner on the table in under 40 minutes
02 -
  • Overcooking the zucchini turns them into mush, so watch them carefully during those final minutes
  • The sauce continues thickening off the heat, so remove it from the stove while it still looks slightly thin
  • Room temperature ingredients prevent the sauce from breaking or becoming grainy
03 -
  • Add a splash of pasta water to the sauce if it becomes too thick, even though we are not using pasta
  • A pinch of red pepper flakes in the sauce adds subtle warmth that cuts through the richness

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