Chicken Alfredo zucchini noodles (Printable version)
Tender chicken and zucchini noodles combined with a smooth garlic Parmesan sauce.
# Ingredient list:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, sliced into strips
→ Vegetables
02 - 4 medium zucchinis, spiralized into noodles
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
→ Dairy
05 - 1 cup heavy cream
06 - 1/2 cup freshly grated Parmesan cheese
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 2 tablespoons olive oil
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of red pepper flakes (optional)
# Directions:
01 - Pat chicken strips dry, then season with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and sauté until golden and cooked through, about 5 to 6 minutes. Remove from skillet and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté minced garlic for 30 seconds until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in Parmesan cheese until smooth and slightly thickened, about 2 to 3 minutes.
05 - Return cooked chicken strips to the skillet and toss to coat evenly in Alfredo sauce.
06 - Add spiralized zucchini noodles and gently toss with tongs until just tender, about 2 to 3 minutes, ensuring they remain slightly crisp.
07 - Stir in chopped parsley. Adjust seasoning with salt, black pepper, and optional red pepper flakes. Serve immediately garnished with extra Parmesan and parsley.
# Expert Tips:
01 -
- You get all the luxurious creaminess of traditional Alfredo without the guilt or the afternoon energy crash.
- It comes together in 40 minutes, making it perfect for those nights when you want restaurant-quality comfort food but don't want to spend your whole evening cooking.
- The garlic and Parmesan create such depth of flavor that no one misses the heavy pasta—it's genuinely delicious, not a compromise.
02 -
- If your sauce breaks or becomes grainy, it's usually because the heat got too high or you added cold cream to hot butter—low heat and patience are non-negotiable.
- Zucchini noodles release water as they cook, so don't add them until the very last moment or your sauce will get watery instead of luxurious.
- Freshly grated Parmesan is not optional if you want a smooth sauce; the anti-caking agents in pre-grated cheese will sabotage you every time.
03 -
- Make the Alfredo sauce first and keep it on low heat while you cook the chicken and zucchini—this way everything comes together at the last second when it's all at its best.
- If you're cooking for guests, have everything prepped and within arm's reach before you start cooking; this dish moves fast and you want to enjoy the moment instead of scrambling for ingredients.