Lighten up your comfort food cravings with this Zucchini Noodle Chicken Alfredo—a creamy, cheesy, and satisfying dinner that swaps traditional pasta for fresh zucchini spirals. Paired with tender pan-seared chicken and a rich, homemade Alfredo sauce, this dish gives you all the indulgence of the original with a fraction of the carbs and calories.
Whether you’re following a low-carb or gluten-free lifestyle or just want to sneak in more veggies, this recipe is quick, nourishing, and packed with flavor.
Why You’ll Love This Zucchini Noodle Chicken Alfredo
This meal is a healthy spin on a classic Italian-American dish—and the best part? It’s:
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Low-carb and keto-friendly
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Gluten-free
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Packed with protein and fiber
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Ready in 30 minutes
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Creamy, garlicky, and cheesy—without the guilt
Zucchini noodles (aka zoodles) absorb all that rich Alfredo flavor, while the chicken adds heartiness that makes this a complete one-pan meal.
Ingredient Overview: What You’ll Need
Zucchini Noodles
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Use a spiralizer, julienne peeler, or buy pre-spiralized.
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Zucchini is low in carbs, high in water, and mild in flavor—perfect for creamy sauces.
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Pro tip: Don’t overcook—just a quick sauté keeps them from getting mushy.
Chicken Breast or Thighs
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Lean protein source that keeps this dish filling.
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Sliced into strips or cooked whole and sliced for presentation.
Butter or Olive Oil
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Used to sauté chicken and garlic.
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Adds richness and helps develop flavor in the sauce.
Garlic
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Essential for a deep, aromatic Alfredo flavor.
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Use fresh minced garlic—about 2 cloves.
Heavy Cream or Half-and-Half
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Forms the creamy base of the sauce.
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Use full-fat cream for a richer, thicker sauce or half-and-half for a lighter version.
Parmesan Cheese (Freshly Grated)
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Adds salty, nutty flavor and thickens the Alfredo sauce.
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Avoid pre-shredded for the smoothest texture.
Cream Cheese (Optional)
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Adds extra creaminess and helps stabilize the sauce.
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Especially useful if using lower-fat dairy alternatives.
Salt, Pepper & Nutmeg
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Salt enhances flavor, pepper adds a bit of bite, and nutmeg gives Alfredo its signature warmth.
Optional Garnishes
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Fresh parsley, lemon zest, or crushed red pepper flakes
Step-by-Step Instructions
Step 1: Spiralize the Zucchini
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Use a spiralizer to turn 3–4 medium zucchinis into noodles.
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Place in a colander, sprinkle lightly with salt, and let sit for 10–15 minutes.
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Pat dry with paper towels to remove excess moisture.
Step 2: Cook the Chicken
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Season 2 chicken breasts (or thighs) with salt and pepper.
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Heat 1 tablespoon butter or oil in a skillet over medium-high heat.
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Cook chicken until golden and fully cooked (about 4–5 minutes per side).
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Remove and let rest. Slice into strips.
Step 3: Make the Alfredo Sauce
In the same skillet:
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Lower heat to medium. Add 1 tablespoon butter and 2 cloves minced garlic.
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Sauté for 30 seconds, then stir in 1 cup heavy cream and ¼ teaspoon salt.
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Bring to a gentle simmer, then whisk in:
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½ cup grated Parmesan cheese
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2 oz cream cheese (optional)
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Pinch of black pepper and a pinch of nutmeg
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Stir until smooth and creamy (about 3–4 minutes).
Step 4: Add Zucchini Noodles
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Add the zoodles directly to the sauce and toss gently to coat.
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Cook for 2–3 minutes only—just until warmed through and slightly softened.
Step 5: Combine & Serve
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Add sliced chicken back to the skillet and mix or lay on top for presentation.
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Garnish with more Parmesan, chopped parsley, and black pepper.
Tips, Variations & Substitutions
Pro Tips:
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Drain and dry the zoodles before cooking to prevent watery sauce.
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Use freshly grated cheese—pre-shredded cheese contains starches that can make your sauce grainy.
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Don’t overcook the zucchini: They should still have a slight bite.
Variations:
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Add mushrooms or spinach for more veggies.
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Use shrimp instead of chicken for a seafood twist.
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Spicy Alfredo: Add red pepper flakes or cayenne for a kick.
Substitutions:
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Cream → Half-and-half or full-fat coconut milk for dairy-free
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Parmesan → Pecorino Romano for a sharper bite
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Zoodles → Try spaghetti squash, hearts of palm noodles, or shirataki noodles
Serving Ideas & Occasions
What to Serve With:
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Simple side salad with vinaigrette
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Roasted garlic green beans
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Low-carb garlic breadsticks
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Sparkling water with lemon or white wine
Perfect For:
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Weeknight dinners (30 minutes or less!)
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Low-carb meal prep
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Romantic date nights at home
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Family dinners with picky eaters (they won’t miss the pasta)
Nutritional & Health Notes
This dish is:
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High in protein: Chicken + cheese
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Low in carbs: Zucchini keeps the net carbs low
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Gluten-free
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Keto-friendly with the full-fat dairy version
Zucchini is rich in vitamin C, potassium, and antioxidants, while the protein and fats make it satisfying without feeling heavy.
Approximate macros per serving (with cream and cheese):
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Calories: 350–450
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Protein: 30–35g
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Net Carbs: 6–8g
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Fat: 25–30g
FAQ: Zucchini Noodle Chicken Alfredo
1. Can I make this dairy-free?
Yes! Use full-fat coconut milk for the cream and nutritional yeast or vegan Parmesan for cheese. Omit cream cheese or use a plant-based alternative.
2. How do I keep zoodles from getting watery?
Salt and drain them for 10–15 minutes before cooking. Pat dry. Also, don’t overcook—just heat briefly in the sauce.
3. Can I use cooked rotisserie chicken?
Absolutely. Slice and add it during the final step to warm through—perfect for faster prep.
4. Is this dish good for meal prep?
It can be, but for best texture, store the chicken and sauce separately from the zoodles. Combine and reheat gently before eating.
5. What’s the best way to reheat leftovers?
Use a skillet over low heat to gently warm everything. Avoid microwaving for too long, which can overcook the zucchini.
6. Can I freeze this dish?
It’s best eaten fresh. Zoodles don’t freeze well—they become mushy. You can, however, freeze the Alfredo sauce and cooked chicken.
7. How can I add more fiber or nutrients?
Stir in spinach, kale, mushrooms, or peas. Top with toasted pumpkin seeds or hemp hearts for added fiber and healthy fats.