Zesty Zucchini Noodle Chicken Alfredo

$- 2 medium zucchinis, spiralized into noodles - 1 pound boneless, skinless chicken breast, thinly sliced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 2 tablespoons extra virgin olive oil - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) - Red pepper flakes (optional for added spice) Using quality ingredients makes a big difference. Fresh zucchini adds great flavor and texture. Choose firm zucchinis with smooth skin. For chicken, select organic or free-range if possible. This ensures better taste and quality. Freshly grated Parmesan cheese melts well and gives a creamy sauce. Heavy cream should be real, not a substitute, to achieve that rich Alfredo texture. You can swap zucchinis with other veggies if you like. Carrots or squash can work well. For a lighter sauce, use half-and-half instead of heavy cream. If you're dairy-free, try cashew cream or coconut cream. For the chicken, you can use shrimp or tofu for a different protein option. Just ensure to adjust the cooking time as needed. {{ingredient_image_2}} To start, spiralize two medium zucchinis. This makes the noodles fun and light. If you don't have a spiralizer, use a vegetable peeler. Cut the zucchini into thin ribbons. After you spiralize, place the noodles on a paper towel. This helps soak up extra moisture. This step keeps your dish from becoming watery. Next, heat two tablespoons of extra virgin olive oil in a large skillet over medium heat. Once it's hot, add one pound of thinly sliced chicken breast. Season it well with salt, black pepper, and one teaspoon of Italian seasoning. Cook the chicken for about five to seven minutes. Stir it occasionally until it's golden brown and reaches 165°F. When done, move the chicken to a plate to keep warm. In the same skillet, lower the heat a bit. Add three minced garlic cloves. Sauté the garlic for about one minute until it smells great. Be careful not to burn it! Then, add one cup of heavy cream to the skillet. Stir continuously as it heats. Let it simmer gently, thickening slightly. Now, it's time to add flavor! Gradually sprinkle in one cup of freshly grated Parmesan cheese. Keep stirring until the cheese melts and the sauce is smooth. If the sauce is too thick, add a splash of water or chicken broth. Once the sauce is ready, return the cooked chicken to the skillet. Gently toss in the zucchini noodles. Cook everything for another two to three minutes. Stir frequently to coat the noodles in that creamy sauce. Taste your dish and adjust the seasoning with more salt, pepper, or red pepper flakes for spice. Plate the Zucchini Noodle Chicken Alfredo beautifully. You can twirl the noodles into a nest and arrange the chicken around it. Garnish with fresh parsley for a pop of color. Enjoy your delightful and healthy dinner! To make perfect zucchini noodles, start with fresh zucchinis. Look for firm ones without soft spots. Spiralize them into long strands using a spiralizer or a vegetable peeler. After cutting, lay the noodles on a paper towel. This step helps absorb extra moisture. Too much moisture can make your dish watery. For the best Alfredo sauce, use fresh ingredients. Start with minced garlic in hot olive oil. Sauté until fragrant, but don’t burn it. Next, add heavy cream and let it simmer gently. Stir continuously to avoid lumps. Gradually mix in the grated Parmesan cheese. This helps create a smooth and creamy sauce. If it feels too thick, add a splash of water or broth. Store leftover Zucchini Noodle Chicken Alfredo in an airtight container. Keep it in the fridge for up to three days. If you plan to freeze it, do so before adding the zucchini noodles. They can become mushy after freezing. When ready to eat, thaw it overnight in the fridge and reheat gently on the stove. Pro Tips Choose Firm Zucchini: Select firm zucchinis for spiralizing to ensure they hold their shape and texture when cooked. Timing is Key: Add the zucchini noodles at the end of cooking to avoid overcooking and losing their crunch. Customize Your Sauce: Add a pinch of nutmeg to the Alfredo sauce for a warm, nutty flavor that enhances the creaminess. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to maintain texture. {{image_4}} If you're looking for low-carb options, zucchini noodles are perfect. They have fewer carbs than traditional pasta. You can also try other veggie noodles, like spaghetti squash or shirataki noodles. They add unique flavors and textures to your meal. These options keep the dish light and fresh, making it great for any diet. You can easily boost nutrition by adding more veggies. Consider using bell peppers, spinach, or broccoli. Just sauté them with the chicken for extra flavor. You can also mix in cherry tomatoes for a burst of sweetness. These additions not only enhance taste but also make your dish more colorful and appealing. For protein swaps, you have choices. Try shrimp or tofu if you want a different taste. Both options cook quickly and absorb flavors well. Grilled salmon is another great choice. It pairs nicely with the creamy sauce. These substitutions keep the dish exciting while catering to various diets. After you make Zucchini Noodle Chicken Alfredo, let it cool to room temperature. Place it in an airtight container. It will keep well in the fridge for up to three days. To keep the zucchini fresh, avoid mixing it with the sauce until you're ready to eat. You can freeze this dish, but the texture may change. If you choose to freeze it, store it in a freezer-safe container. It will last for about two months. To freeze, separate the chicken and sauce from the zucchini noodles. This helps maintain their texture. When you’re ready to eat, thaw the dish overnight in the fridge. Reheat on the stove over low heat. Stir gently until warmed through. If the sauce is too thick, add a splash of cream or broth. This will help bring it back to life. Enjoy your meal! Yes, you can use other noodles. Common choices include spaghetti or fettuccine. If you want a gluten-free option, try rice noodles. Whole wheat noodles are great for added nutrition. Just cook them according to package directions. Then, mix them with the sauce as you would with zucchini noodles. To make Zucchini Noodle Chicken Alfredo dairy-free, substitute the heavy cream. Use coconut cream or cashew cream instead. You can also replace Parmesan cheese with nutritional yeast for a cheesy flavor. These swaps keep the dish creamy and delicious without dairy. Yes, this dish can be healthy! Zucchini noodles are low in carbs and calories. They add fiber and nutrients. The chicken provides lean protein. For a lighter sauce, you can reduce the heavy cream. This way, you keep flavor while making it more nutritious. Pair this dish with a simple green salad for a fresh side. Garlic bread is a tasty option, too. For something lighter, serve steamed broccoli or asparagus. These sides complement the creamy Alfredo well and add color to your plate. In this post, we explored how to make Zucchini Noodle Chicken Alfredo. We discussed the ingredients needed, the step-by-step cooking process, and helpful tips for best results. I shared variations for different diets and how to store leftovers. Remember, you can easily swap ingredients to suit your tastes. This dish is an easy way to enjoy fresh veggies. With practice, you’ll perfect your creamy Alfredo in no time. Enjoy your cooking journey!$

Zesty Zucchini Noodle Chicken Alfredo

A creamy and flavorful dish featuring spiralized zucchini noodles and tender chicken in a rich Alfredo sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

2 medium zucchinis, spiralized into noodles
1 pound boneless, skinless chicken breast, thinly sliced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
to taste Salt and freshly ground black pepper
for garnish Fresh parsley, chopped
optional Red pepper flakes

Instructions

Prepare the Zucchini Noodles: Use a spiralizer to create long, spiral-shaped zucchini noodles. If you don’t have a spiralizer, a vegetable peeler can be used to cut the zucchini into thin, ribbon-like strips. Once completed, set the zucchini noodles aside on a paper towel to absorb excess moisture.
Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Once hot, add the thinly sliced chicken breast. Season the chicken with salt, freshly cracked black pepper, and Italian seasoning. Cook for approximately 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Once done, remove the chicken from the skillet and set aside on a plate to keep warm.
Make the Alfredo Sauce: In the same skillet, lower the heat slightly and add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to burn the garlic. Add the heavy cream to the skillet and continuously stir as it heats up. Allow the cream to come to a gentle simmer, thickening slightly as it heats.
Add Cheese: Gradually sprinkle in the grated Parmesan cheese to the simmering cream, stirring constantly until the cheese has melted and the sauce becomes smooth and creamy. If the sauce reaches a thickness that is too hard to mix in, you can add a splash of water or chicken broth to achieve your desired consistency.
Combine Ingredients: Once the sauce is silky and creamy, return the cooked chicken to the skillet. Next, gently toss in the prepared zucchini noodles. Cook for an additional 2 to 3 minutes, stirring frequently, until the zucchini noodles are slightly tender yet still retain a firm bite. Ensure that the noodles are well coated in the Alfredo sauce.
Serve: Taste the dish and adjust the seasoning with more salt, pepper, and red pepper flakes if you like a bit of heat. Transfer to plates or bowls and garnish with freshly chopped parsley for a vibrant touch before serving.

Notes

For an appealing plate, twirl the zucchini noodles into a nest in the center of the plate, then arrange the chicken around the noodles. Finish with a sprinkle of additional Parmesan and a drizzle of olive oil for shine.

Keyword chicken alfredo, healthy pasta, zucchini noodles