Irresistible Zucchini Noodle Chicken Alfredo

This low-carb Zucchini Noodle Chicken Alfredo is a lighter twist on classic comfort food, made with tender chicken, fresh zucchini noodles, and a rich, creamy homemade Alfredo sauce. It’s a healthy, satisfying dinner that’s full of flavor—perfect for cozy weeknights without the carb-heavy pasta.

Love Zucchini Recipes? Try My Keto Zucchini Casserole or this Zucchini Lasagna next.

 

Why You’ll Love This Recipe

Tastes like real alfredo but doesn’t make you want to take a nap after eating it. Takes less time than waiting for pasta water to boil. My picky eater thinks it’s fancy restaurant food.

Print

Ingredient List

Main stuff:

• 2 zucchini, spiralized
• 1 pound chicken breast, chopped up
• 1 cup heavy cream
• 1 cup fresh Parmesan cheese, grated
• 3 cloves garlic, minced
• 3 tablespoons butter
• 2 tablespoons olive oil
• Salt, pepper, parsley

If you don’t have something:

• No spiralizer? Use a regular peeler for flat strips
• Want lighter? Use half-and-half with a bit of cornstarch
• Throw in whatever vegetables you have

Why These Ingredients Work

Zucchini soaks up sauce but doesn’t get mushy if you don’t overcook it. Heavy cream makes it actually creamy instead of watery. Fresh Parmesan melts right, the bagged stuff gets clumpy. Garlic and butter make everything taste better.

Essential Tools and Equipment

Spiralizer, big pan, kitchen towels, cheese grater, tongs. That’s it.

How To Make Zucchini Noodle Chicken Alfredo

1. Deal with the zucchini (5 minutes) Spiralize them into noodles. Take kitchen towels and pat them dry. Do this step or your sauce will be watery. I learned this the hard way.

2. Cook the chicken (8-10 minutes) Cut chicken into small pieces. Salt and pepper them. Heat oil and butter in your big pan. Cook chicken until it’s done, about 8 minutes. Take it out, put it on a plate.

3. Make sauce (5-7 minutes) Same pan, don’t wash it. Add more butter and garlic. Smells good after 30 seconds. Pour in cream, let it bubble a little. Add cheese slowly while stirring. Keep stirring until smooth. Taste it, add salt and pepper.

4. Put everything together (2-3 minutes) Chicken goes back in. Add zucchini noodles. Use tongs to mix it all up gently. Don’t cook too long or zoodles get mushy. Just warm them up.

5. Eat it Put herbs on top if you want. Serve right away.

 

Expert Tips

My neighbor who cooks at a restaurant says keep extra cream around. If sauce gets thick, add more cream.

You Must Know

Don’t skip drying the zucchini or you’ll have soup instead of alfredo. Zoodles cook really fast – like 2 minutes max.

Personal Secret: I heat up the bowls in the oven first. Makes everything stay warm longer.

Pro Tips & Cooking Hacks

Don’t flip chicken constantly – just let it sit and get brown. If sauce looks weird and grainy, take it off heat and stir in cold butter. For really dry zoodles, salt them and wait 10 minutes before patting.

Don’t add cheese to boiling cream. It gets lumpy.

Flavor Variations and Suggestions

Sun-dried tomatoes and spinach make it look fancy. Mushrooms add texture. Sometimes I use leftover rotisserie chicken when I’m lazy.

Different herbs work too – thyme, oregano, whatever you have.

Make-Ahead Options

Cook chicken ahead of time. Make sauce but don’t add cheese until later. Cut zucchini 2 days early, keep in fridge.

Chicken freezes fine. Sauce freezes okay but needs extra stirring when you heat it up.

Recipe Notes & Baker’s Tips

Timing matters with zucchini noodles. They should still have some crunch, like pasta that’s not overcooked. If your family hates vegetables, try half zoodles half regular pasta first.

Fresh zucchini works better than old mushy ones. If your noodles are too thick, run them through the spiralizer again.

Serving Suggestions

Goes with Caesar salad and bread for dipping in sauce. I drink white wine with it. Asparagus or simple salad on the side works.

 How to Store Your Zucchini Noodle Chicken Alfredo

Fridge for 3 days max. Zoodles get softer but still edible.

Heat on stove, not microwave. Add cream to make it smooth again.

Don’t freeze the whole thing. Gets gross and watery.

Allergy Information

Has dairy – cream, butter, cheese.

No gluten unless your cream has weird stuff in it.

For no dairy, use coconut cream and nutritional yeast. Tastes different but works.

Good for keto people.

Questions I Get Asked A Lot

Can I use light cream? Half-and-half plus cornstarch works. Not as rich though.

What vegetables work? Mushrooms, spinach, peas, broccoli. Hard vegetables go in with chicken, soft stuff at the end.

How do I make it dairy-free? Coconut cream and nutritional yeast. My lactose-intolerant friend likes it.

Why are my noodles watery? You didn’t dry them enough. Pat with towels, salt them, wait, pat again.

Can I use regular pasta? Sure. Cook it separate then mix it in.

This recipe saves my butt on busy weeknights. Kids eat vegetables without whining and I don’t feel gross after dinner. Win-win.

Hope it works for your family too!

💬 Made this? Tell me in the comments! Did your kids actually eat it? Any changes you made? Post photos if you want – I like seeing how other people’s turns out.